Gujarati cuisine is mainly vegetarian and thepla have a special place in it. You can also call them methi parathas. Thepla is a delicious item and addition of methi or fenugreek leaves make it even more irresistible. Methi leaves have a unique and slightly bitter flavor and they are also rich in Calcium and Magnesium which is anti- ageing. Methi thepla remain fresh for 2-3 days at room temperature. Stack them one over the other after cooking them. They are both healthy and tasty.
Recipe of Methi Thepla (Paratha)
1 cup atta (whole wheat flour)
1/2 cup besan (gram flour)
1 cup methi (fresh fenugreek leaves) - chopped
2 tsp oil + for shallow frying
Salt to taste
1/2 tsp red chilli powder (cayenne pepper)
1/4 tsp turmeric powder
1/2 cup yogurt (curd)
1/4 tsp fennel powder (saunf)
1. Mix together atta, besan, salt, turmeric powder, red chilli powder and fennel powder.
Add methi leaves, 2 tsp oil and mix. Add yogurt and knead into stiff dough. Use as little water as possible to knead the dough. Let the dough rest for 20 minutes.
2. Take a ball (peda) out of the dough and roll out into a 5- 6 inch round tossing it in dry flour while rolling out.
3. Heat a tava (griddle) and cook this round on it from both sides brushing with oil.
Cook till light golden brown. Do the same with rest of the dough. These are now called thepla or paratha. Methi thepla taste great with green chilli pickle and yogurt.