Jowar Methi Thepla / Paratha

Jowar Methi Thepla
Whole Wheat Methi Thepla, a Gujarati Paratha is well known to many of us. Jowar Methi Thepla is not so famous as the wheat one, but its our family favorite.  Whenever I find a fresh Methi bunch, I know exactly what to cook.
This paratha is more like a multi grain one.. you get to use a number of flours... corn flour, oats flour.  Skip wheat, oats and you have a nutritious gluten free bread.

Fenugreek/Methi Leaves - about 4 cups
Jowar/Sorghum/Jwari/Jola Flour - 1 cup
Besan/Chickpea Flour/Gram Flour - 1/2 cup
Whole Wheat Flour/Atta - 1/2 cup (optional)
Yogurt/Curd/Dahi - 1/4 cup
Ghee/Clarified Butter - 1 tbsp
Shredded Coconut (fresh or frozen) - 1 tbsp
White Sesame Seeds/Til - 1 1/2 tsp
Cumin/Jeera Seeds - 1/2 tsp
Green Chilli Paste - 1 tsp
Green Onions/Scallions - 5
Jaggery/Gud/Gul - 1 tsp

How to cook Jowar Methi Paratha:
  • Heat a pan and dry roast the sesame seeds for about a minute, just until you get the roasted sesame aroma.  You can skip this step, but I feel this adds more flavor to the thepla.
  • Finely chop fenugreek (fresh or frozen) leaves and tender stems.  Finely chop green onions (both green and white parts). 
  • In a big mixing bowl, add fenugreek leaves, green onions, yogurt, ghee, coconut, sesame seeds, cumin seeds, green chilli paste, salt and grated jaggery.  If jaggery is not available, use molasses or sugar.  Mix all the ingredients well.  Cover the bowl with plastic food wrap and set it aside for about 30 minutes.
  • After 30 minutes, you will notice the leaves slightly softened.  Add chickpea flour and whole wheat flour to the bowl.  Mix well.  Now add jowar flour, little at a time, to form a soft dough.  Add more jowar flour if the dough is sticky.  Cover the bowl with food wrap and let the dough rest for about 30 minutes.
  • Divide the dough into 8 round balls.  Roll each one as thin or thick you desire, dusting some flour.
  • Heat a griddle/tawa and roast both sides of the rolled thepla, until small brown spots appear.  Apply little butter or oil while roasting.
Serve Jwari Methi Paratha with a curry of your choice.  I love this Thepla with Green Chilli Pickles/Achar and a bowl of creamy yogurt.


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