Methi Thepla / Fenugreek Leaves Paratha

Hello Readers! Remember the Pumpkin Paratha I blogged earlier. Today's flatbread recipe is of aromatic fresh fenugreek/methi leaves, well known as Gujarati Methi Thepla.
Once you try these parathas, you will realize that these do not require any fancy curry and taste great with just plain curds, mango pickles.

Ingredients:
Wheat Flour - about 1 1/4 cups
Besan/Gram Flour - 1/4 cup

Methi/Fenugreek Leaves - a bunch

Cumin/Jeera - 1 tsp

White Sesame Seeds/Til - 1 tsp
Chat Masala or Aamchur - 1 tsp

Curd/Yogurt - 1 tbsp
Green Chili Paste - 1/2 tsp
Turmeric/Haldi - 1/2 tsp
Garam Masala - 1/4 tsp

Sugar - 1/2 tsp
Salt

Oil

How to prepare Gujarati Methi Thepla:

In a mixing bowl, add finely chopped fenugreek leaves (with tender stems), green chili paste, turmeric, cumin, sesame seeds, garam masala, salt and sugar. Mix all the ingredients well and keep it aside for about 20 minutes or longer. This will soften the fenugreek leaves a little and release water.
Now add gram flour and curds. Lastly, add wheat flour little at a time and knead to a soft dough. If required, add more wheat flour. Add 2 tsp oil and knead well again. Keep the dough covered for about an hour.
The key to soft parathas is to knead the dough well, for about 5 minutes.

Divide the dough into 6 round balls and roll each one as per desired thickness, dusting some flour.
Heat a tawa/griddle and roast the theplas with ghee or butter or oil on a tawa/griddle. Serve hot Methi Theple with yogurt, Dry Chutney and/or curry. These Theplas are perfect for picnics and lunch boxes.

Comments

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family. My Mom used to make this stir fry very often. Just like cabbage, this vegetable in available in two colors - green and purple. I was quite hesitant about the purple one, as I haven't seen that back in India. Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal) Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....

Whole Wheat (Atta) Veg Samosa

Samosa, the most loved Indian appetizer with a crisp crust and savory potato stuffing. When you make such fried fast food at home, you get to make some changes to make it healthy. Here are some Whole Wheat Aloo Matar Samosas for you to try at home and savor them as much as we did. Ingredients: Whole Wheat Flour/Atta - 1 cup Carom Seeds/Ajwain/Owa - 1 tsp Ghee/Clarified Butter - 1/2 tbsp (optional) Olive Oil or any other Oil - 1/2 tbsp Potatoes (Russet) - 2 medium Green Peas/Matar - 1/2 cup Coriander/Dhania Powder - 1/2 tsp Cumin/Jeera Powder - 1/2 tsp Black Pepper Powder - 1/4 tsp Ginger (grated) - 1/4 tsp Garam Masala - 1/4 tsp Turmeric/Haldi - 1/4 tsp Green Chilli - 1 Coriander/Cilantro Leaves - few sprigs Salt Oil for frying How to make Indian Samosa: Making Samosa Crust: In a mixing bowl, add whole wheat flour, carom seeds and little salt. Heat ghee and olive oil in a small pan. Add this hot (not warm) ghee and oil to the wheat flour and mix...

One Day At A Time

Search This Blog