Skip to main content

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.

Ingredients:
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 Chili Paste - 1 tsp
Green Onions/Scallions - 5
Jaggery/Gud/Gul - 1 tsp
Salt

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 chili 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 Chili Pickles/Achar and a bowl of creamy yogurt.
Labels:

Comments

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

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....
Post a Comment
Read more

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.
14 comments
Read more

Ricotta Cheese Pedha / Peda

Once or twice every week, my Dad used to get some treats on his way back home. Somedays it used to Kandi Pedha or Kesar Pedha. This is my attempt of making Indian Mithai at home. I might dare say, I was pretty successful. Touch Wood! Tasted and looked great! If you are a fan of milk sweets, do try this easy home made Kesar Pedha recipe made of Ricotta Cheese and milk powder. Ingredients: Ricotta Cheese (full fat) - 15 oz (about 400 gm) Milk Powder - 3/4 cup Whole Milk - 1/2 cup Sugar - 1/4 cup + 2 tbsp Ghee/Clarified Butter - 1 tbsp Green Cardamom/Elaichi - 2 pods Saffron/Kesar - few strands Pistachios/Pista - 3 How to make Pedha using Ricotta Cheese: Crush cardamom seeds and saffron in a mortar pestle to a fine powder. Finely chop or slice the pistachios or any other nuts of your choice. Heat ghee in a heavy bottom kadhai or pan. Add ricotta cheese and stir continuously. Stir until water from the cheese is evaporated and starts forming a lump. It will take about 15 - ...
10 comments
Read more