Methi thepla or fenugreek paratha is a favourite of mine and is made regularly at home. When I was in my second year of MBA, I lived as a paying guest with a very affectionate Gujarati lady in Bombay who made some delectable food. Most of my friends in MBA class were also Gujarati and I got the taste of the best of their cuisine in their homes. Hence, I have a special spot for Gujarati food. Thepla is a great dish to carry with you for excursions or trips as it does not spoil even at room temperature for 2-3 days. Have it with a curry, curd or just pickle, it is delicious.
Here is my recipe of methi thepla for you:
1 cup wholewheat flour
¼ cup besan (gram) flour
¼ cup bajra (pearl millet) flour
1 cup methi leaves (fenugreek leaves)
1 tsp. turmeric powder
1 tsp. chilly powder
1 tsp. coriander powder
½ tsp. cumin powder
½ tsp. ajwain (carom) seeds
1 tbsp. ginger garlic paste
2 green chillies finely chopped
½ cup curd
salt to taste
Oil to roast
Mix the wholewheat, besan and bajra flours together. Add in the methi leaves, all the spices, ginger-garlic paste, chopped chillies and salt and mix well. Now knead a soft dough using curd. Add water only if needed. Keep the dough aside for about 15 minutes.
Now, roll out the dough to form a disc. Roast it on tava/griddle using a little oil on both sides. Cook till brown spots appear. Serve hot or at room temperature with chutney or pickle or with a curry as per your taste. Enjoy. It’s really tasty and very nutritious as well. Works very well in the children’s lunchboxes too.
The thepla dough will keep in the fridge for 4-5 days.
You can skip the curd but it helps to reduce the bitterness of methi leaves.
Use only the leaves and avoid the stalks.