Breakfast recipe, Paratha

Methi Thepla Recipe (Gujarati methi thepla)

binäre optionen am wochenende Hi foodies ! Today’s recipe is automatisk forex handel ‘Methi Thepla’. Thepla are Gujarati flatbread made from fenugreek leaves, different types of flours and few Indian spices. Balanced proportions of all the main ingredients gives a healthy snack or meal. Use fresh fenugreek leaves for this recipe. You can serve thepla as snack or as a full meal along with green chutney or plain curd / koshimbir or ketchup or any chutney of your choice.

Methi Thepla
Methi Thepla

doxycycline for sale online For more paratha recipe, you can check  Paneer Baida Roti (cottage cheese & egg parcel) , Jhatpat ratlami sev paratha (sev stuffed paratha) , Lachha Paratha (Warqi Paratha, Layered Paratha) , Gobhi Da Paratha , Butter Naan (how to prepare naan at home) .

source site For chutney recipes, you can check Mirchi Thecha (maharashtrian green chilli garlic chutney) , Sweet n Spicy Tomato Chutney (Tamatar chutney) , Chilli Garlic Sauce (Homemade) , Chili garlic chutney (Sabut Lal mirch aur lahsun chutney) .

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Serves: 7

Duration: 10 mins (prep time) + 30 mins (cook time) = 40 mins (Total time)

Ingredients for Methi Thepla

Fenugreek leaves/ Methi
(chopped)
1 bunch
Wheat flour/Atta500 gms
Maize flour/Makka atta1 cup or 100 gms
Gram flour/Besan1 cup
Salt1 Tbsp as per taste
Red chilli powder1/2 tsp or as per taste
Coriander powder2 tsp
Green chilli-garlic-ginger paste15 (chillies)+1 pod garlic+1/2" ginger
Turmeric1/2 tsp
Carrom seeds/ajwain1/2 tsp
Asafoetida/Hing1/8tsp
Cumin seeds/Jeera1 tsp
Sugar (optional)1 tsp
Oil for dough1/2 cup
Curd1/2 cup
Oil for shallow frying
Sesame seeds1 tsp
Coriander leaves (chopped)2 Tbsp

Procedure for Methi Thepla

  • Wash and cut methi/ fenugreek leaves.
  • In a large vessel take wheat flour, gram flour, maize flour, oil, salt, fennel seeds, carrom seeds/ajwain, cumin seeds, asafoetida, red chilli powder, coriander powder, turmeric, curd, sugar and green chilly ginger garlic paste.

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  • Add chopped fenugreek leaves in the above mix.

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  • Knead a dough.

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  • For thepla, divide dough in equal size balls.
  • Now take one ball at time and start preparing small dough circle.

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  • Dust it with wheat flour and start rolling again.
  • Heat a skillet/tava and place the thepla on it. Keep it on high flame.

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  • When thepla is cooked partially from one side flip it on other side.

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  • At this stage spread oil/ghee/butter on partially cooked side. Flip again and cook it fully this time.
  • Spread oil/ghee/butter on the other side too and let the thepla cook till dark brown small spots starts appearing on it.

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  • Prepare all the remaining theplas like this.
  • Serve it hot with koshimbir / plain curd / green chutney/  tomato chutney.

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