Fenugreek Leaves Indian Flat Bread

By agrawal.shweta.n

Methi Paratha/Thepla. Methi theplas are very famous in Gujarat and is eaten as anytime food. I remember we used to get methi theplas in our hostel in the breakfast and I used to love them with tea.
Methi theplas are very easy to make and do need lots of preparation. The bitter taste of methi is what makes these Indian breads so special and unique. Trust me, just roll them up and enjoy with tea, chutney or pickle of your choice.

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Saag Paneer Bread roll bhaji

Ingredients

1 cup whole wheat flour
1 cup gram flour
1 cup chopped fresh fenugreek leaves
1 teaspoon cumin seeds
1 teaspoon coriander powder
½ teaspoon turmeric
1 teaspoon red chili powder
1 teaspoon green chilli-ginger paste
2 tablespoon oil
1 to 2 tablespoon curd/yogurt
salt as required
oil for frying

Details

servings 4
Level of difficulty Difficult
Preparation time 5mins
Cooking time 10mins
Cost Average budget

Preparation

Step 1

Wash and chop fenugreek leaves properly and strain the water.

Step 2

Mix all the ingredients except curd and start kneading without adding curd.
Make s soft dough with the help of curd; just add 1 tbsp or 2 tbsp water if required.

Step 3

Keep the dough aside for 15-20 minutes covered with a kitchen towel. Then roll out 20 pedas or ball from them.

Step 4

Place a ball of dough on a flat surface. Using a rolling pin, roll it out like you would a chapatti. Sprinkle flour on the thepla as when needed so it doesn't stick.

Step 5

Heat a heavy skillet, griddle or tava. Place the rolled out thepla on it. Cook till brown spots appear on one side. Turn the thepla over, pour 1/4 teaspoon oil around it and let it cook till golden on both sides.
Repeat for all the dough.

You can omit the use oil, simply use a napkin to roast the thepla. Remember no use of oil will not make the theplas last longer.
One can just use water instead of curd to knead the dough.
They are very good while travelling- just use more oil to fry them.