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Home Dish Nutritious Methi Thepla

Nutritious Methi Thepla

Introduce

Chef :

Pooja M. Pandit

Nutritious Methi Thepla

#GujaratiRecipes #morningbreakfast Methi is known as Fenugreek in English. Fenugreek is cultivated worldwide as a semi arid crop. It’s leaves as well as seeds, are both used in cooking even in South Asian cuisine. Fenugreek is used as a herb (dried or fresh leaves), spice (seeds) and vegetables (fresh leaves, sprouts and microgreens) too. One can find the use of fenugreek in the cuisine of many regions in India, although the dishes and the method of preparation does differ. One such dish from Gujarati cuisine is Methi Thepla which is made using fenugreek leaves. A favourite with my kids, it’s very nutritious and delicious! In the case of methi theplas too, a few other ingredients used may differ as per the cuisines of different regions of Gujarat. Some may use ginger garlic, some only garlic, some avoid it altogether but use jaggery. In this recipe I changed a few ingredients and added some of my own, like oats! So here I am sharing the recipe for Methi Theplas, the way I prepare it in my kitchen.

Ingredient

1 cup

Chopped Fresh Methi Leaves

1 1/2 cups

Whole Wheat Flour

2 tbsp

Gramflour (Besan)

2 tbsp

Jowar flour (Jwaari)

2 tbsp

Oats Flour

1 tbsp

Oil

1 tbsp

Fresh Curds

1/4 tsp

Turmeric Powder

1/2 tsp

Red Chilli Powder

1 tsp

Coriander Powder

1/2 Tsp

Cumin Powder

1 pinch

Caraway seeds (Carom/Ajwain/Ovaa)

1 1/2 tsp

Garlic Paste

1/2 tsp

Ginger Paste

To Taste

Salt

as needed

Homemade Ghee (Clarified Butter) for roasting

Cooking instructions

* Step 1

To make Methi Theplas, first break away the leaves and the very young stems for use and discard the rest. Soak them in fresh water for about 20 minutes to loosen any dirt or worms stuck to the vegetable.

* Step 2

Thoroughly clean and wash the leaves and drain out all water.

* Step 3

Chop finely and add to the above mentioned ingredients.

* Step 4

Knead to a semi soft dough using sufficient water. Apply some oil on the top of the prepared dough and keep aside covered for about an hour or so.

* Step 5

Take small balls from the dough and roll into fairly thin discs of desired size on a dusted surface, using a rolling pin.

* Step 6

Heat a griddle, and put the rolled thepla on it. Keep flame medium. When cooked a bit on one side, flip over and increase the flame.

* Step 7

Grease the top half cooked side with little ghee. When the bottom side is fully roasted, flip the thepla and roast well the flipped side, giving a little pressure on the edges so that it puffs up. Apply ghee on the top side too.

* Step 8

When both the sides are well roasted, transfer to a hotpot.

* Step 9

Serve hot with some sweet raw mango pickle or chundaa or some green coriander chutney and tomato ketchup by the side! A bowl of fresh homemade curd along with it, gives freshness to the whole taste!

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