Sunday, June 13, 2010

Methi Thepla (Fresh Fenugreek Paratha )

Very very tasty with spicy………..:-)
Ingredients for making Paste of methi leaves:
A bunch of fresh green methi (fenugreek) leaves
9-10 fresh green chillies

Method of making mixer of methi leaves:
Step 1: Wash the leaves of methi with water twice.
Step 2: Cut the green chillies and remove the seeds.
Step 3: Place methi leaves and green chillies into mixer bowl.

Step 4: Grind it and make paste not much smooth and just crush it. (Add little ¼-cup water if requires to grind) Ingredients for paratha:
2 tbsp sesame seeds
1 tbsp lemon juice (or yogurt)
3 cups wheat flour
1 tbsp sugar (optional)
2 tbsp oil
Salt to taste
Butter or oil for frying
Method :
Step 1: Take a big plate or vessel for making dough and add green mixer of methi leaves and add lemon juice, oil, sesame seeds and salt to taste.

Step 2: mix all this ingredients very well.

Step 3: Add the wheat flour and making slight stiff dough. It is doesn’t require to add water, If so then left some of the flour. Step 4: If you like then you add 2-tbsp curd (Yoghurt) for more taste or as option of lemon juice.
Step 5: If you allow to rest this dough for 15 minutes then it’s become smooth and after that it is easily puff. Step 6: Make medium size bolls and roll it about 5” diameter with help of roller.

Step 7: Heat the thick pan and place the methi thepla over it.

Step 8: Cook in low flame for one minutes.

Step 9: Turn another side and cook on medium flame until golden patches.

Step 10: Spared the oil (or butter) on top side and turn on other side. When you turn on another sides then it become puffy if the flame on medium heat. Step 11: Fry both sides till light brown.

Step 12: Repeat the same procedure for the remaining dough.

Step 13: Serve hot in Breakfast with tea. If you like to serve in dinner than it is always good with tomato-peas curry and lemon pickles. Note: You also add fresh coriander leaves in it to become testier and reduce the bitterness of fenugreek.


Mina Joshi said...

First time I have seen this style of making theplas. I Love your style - it makes the theplas an amazing colour. I just leave the methi leaves whole and use a mixture of wheat, chana and millet flour with the spices. said...

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Anonymous said...

Thank you for this recipe. I have been a follower of your blog, tried most of your recipes and they turn out great. Keep posting more Gujarati recipes. We love them. Can you post a recipe for cabbage muthia.
Thanks again

Aparna Mulgund

SURAJ said...

As usual...yummy and testy... yours recipes always help to others... and that great ... you doing amazing job keep it up... good luck.. good bless you..

SURAJ said...

As usual...yummy and testy... yours recipes always help to others... and that great ... you doing amazing job keep it up... good luck.. good bless you..

Anonymous said...

I must say I love the shape of your Rotis or Paranthas. I have been following your recpies and they turn out damn good. said...

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Sara said...

Hi :) I'm Sara from Italy. Your recipe is very interesting! I love Indian food!!!

mini said...

hi are you this is Meenal here...i like your recipes so u a lot...thanks for sharing wonderful recipe with u

Rachana said...

Hi Kajal,
I have been a follower of your blog for a long time. Love all your gujarati dishes and also the pictorials!
Theplas look delicious! Love the green color.
When you get a chance do check out my blog too. I'm open to any advice/ good or bad comments :-).

Take care

Parita said...

WOW what gorgeous green color..lovely theplas!

Liz said...

Thankyou for all the recipes! I am a follower of your blog and the dishes which I have tried turned out great thanks to the simple but effective way you have explained it. I was born and brought up in Dubai and my husband in Rajkot.I am not a Gujarati and my exposure to Gujarati cuisine was limitied to the 'thali meals' we get in a limited number of gujarati restaurants over here. But with the help of your blog I was able to make various dishes my husband likes and he is very impressed!!!!

Vani said...

Hi Kajal, came across your blog today. What a lovely collection of recipes - Gujju at that, which I absolutely love. The step by step pictures as well as the pictures of the ingredients give a better idea of what, how and how much to put. Added you to my reader. Take care now!