Methi Thepla / Fenugreek Leaves Paratha

Methi Thepla
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.

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

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.