Monday, 4 February 2013

Methi Paratha (Methi/Fenugreek Thepala)

Healthy and yummy all in one neat little package! It's perfect tiffin menu also. Methi (fenugreek) has numerous health benefits.

  • Whole wheat flour- 2 cups
  • Chopped fenugreek (methi) leaves- 1 cup (1 small bunch)
  • Gram flour/ chickpea flour (beasan)- 2 tbsp
  • Red chilli powder or green chilli crush- 2 tsp or your personal like
  • Minced garlic- 2 tbsp
  • Sesame seeds- 1 tbsp
  • Turmeric powder- ½ tsp
  • Asafetida (hing)- ¼ tsp
  • Hot oil (mohan)- 1 tbsp
  • Salt to taste
  • Oil - as required
  • Water- approx. ½ cup

Combine fenugreek (methi) leaves, gram flour, red chili powder, garlic, sesame seeds, turmeric, hing & salt in a bowl or thali. Mix well & let it marinate for 15-20 minutes.

Add wheat flour and hot oil(mohan). Knead into a soft and smooth dough using water only if required. Keep aside for 5 to 10 minutes.

Divide the dough into small portions. 

Roll out each portion into a small circle's. Use plastic sheet/paper to roll. Using plastic paper, you can roll the paratha without using extra flour.  When you are roasting paratha, it will required less oil this way. 

Heat a tava (griddle) and roast each paratha (circle) using a little oil, till it turns golden brown in colour on both the sides.
Serve hot with tomato chutney or tomato ketchup or curd or any Indian pickle.
Methi thepala and chunda is very popular combination in Gujarat.

I love this recipe as it does not call for any stuffing like the traditional paratha's. It is just chop and mix in bowl.

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