GUJARATI METHI THEPLA - FENUGREEK LEAVES PARATHA

     Methi Thepla is a Gujarati speciality prepared with Whole Wheat Flour, Gram Flour, Fenugreek Leaves and mild spices.  It is a simple Paratha or Indian Bread with an awesome texture and wonderful aroma.  Methi Leaves are the selling point of this Parathas, they impart a smell unique to itself.  Commonly Besan(Gram Flour), Bajra/Jowar Flour is added while preparing Theplas. Add a bit of Curd/Yogurt to knead the dough which will yield you soft Methi Theplas.  But if you are eating these Theplas later/packing it in your lunch box /while travelling avoid adding Gram Flour which will make the Theplas hard.
     You can always buy fresh Methi Leaves from the street vendors who sell Greens/Spinach.  Among the local varieties of Greens, they always have few bunches of Methi Leaves(Menthiya/Venthiya Keerai).  My Mom makes Puli Kuzhambu with Menthiya/Venthaya Keerai.  She always has a patch of these greens in her vegetable garden. She meticulously dries it up and sends me a supply of Kasuri Methi(Dried-fenugreek Leaves) from home.  The dried leaves impart a smell and a whole lot of box with other goodies will have a unique smell, reminiscence of home and Kasuri Methi combined together. This smell has become so acquainted into my senses that I can even smell it right away.
     I do not get fresh Methi Leaves, where I live.  A few months back when I saw a bunch of Methi Leaves in an Indian shop in Kuala Lumpur, I literally wanted to grab it.  But due to travelling plans, I couldn't take the chance of buying it.  Alas, I had to forgo the chance of making Methi Theplas with fresh methi leaves.  Have to mention here, that my trial growing Fenugreek Leaves turn out to be futile every time I try to sprout it up from Fenugreek Seeds. When my daughter came back home from her recent trip to India, as usual, my mother had sent a fresh batch of Kasuri Methi.  It was long since I wanted to eat these wonderful Methi Theplas, so no second thought immediately got into action and here goes the recipe for Methi Thepla.
     Methi paratha can be made in different ways. I learnt it from my North Indian friend's during my college days.  I like to chop the Methi Leaves and add it while kneading the dough.  Some recipes even call for grinding Methi Leaves into a paste. Can you make Methi Theplas with Kasuri Methi(dried fenugreek leaves)? Innovation is a point of deprivation when you do not get a fresh supply, try your hand with the most equivalent or apt substitute.  Kasuri Methi is nothing but dried Methi Leaves used in various dishes as flavour enhancer/aromatic.  Can just add the dried leaves while kneading the flour.  I soaked the Dried Methi Leaves for about 30-45 Minutes drained it up and then added it into the dough.  But Methi Theplas prepared with fresh Methi Leaves are incomparable, a step ahead of the later in terms of flavour and aroma.
     If you are soaking the Kasuri Methi, drain it well before kneading it along with the flour, otherwise, the dough would be very difficult to handle. Methi Theplas can be eaten with just some Plain Curd,  Curd Raitha or Pickle.  Methi Thepla is usually cooked over the griddle with a drizzle of Oil/Ghee.  The smell of Methi Leaves and Ghee wafts out a pleasant aroma while cooking.

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Cuisine - North Indian ( Gujarati)
Course - Main Course
Difficulty - Medium
Spice Level - Low
Serves - 4
Yields - 12 - 15 Methi Theplas
Author - SM

Preparation Time - 10-15 Minutes
Leavening Time - 5-8 Minutes
Cooking Time - 15 - 20 Minutes

HOW TO MAKE GUJARATI METHI THEPLA - FENUGREEK LEAVES PARATHA

 

INGREDIENTS :

For the Dough :

Whole Wheat Flour - 2 Cups
Gram Flour(Besan) - 1/2 Cup
Methi Leaves(Fresh Fenugreek Leaves) - 1 Cup
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 11/2 Tspn.
Ajwain Seeds - 1/2 Tspn
Salt - To Taste
Sugar - 1 Tspn (Optional)
Curd/Yogurt - 1/2 Cup
Oil - 3 Tspns(for Dough)
Water - as Required

To Cook :

Ghee/Oil - 4-5 Tspns (To Drizzle)

METHOD :

• Clean, Wash and Chop Methi/Fenugreek Leaves.
• In a large bowl, add finely chopped Methi/Fenugreek Leaves and all the dry ingredients mentioned under 'For the dough'. 
• Pour 2 Tspns of Oil to the above ingredients and mix well.
• Make a well at the centre and pour in the Curd/Yogurt.
• Gently mix all the ingredients and knead it into a pliable dough adding little water at a time.
• Finally, add the remaining 1 Tspn of Oil and knead it again for about 2-3 minutes.
• Cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15  medium sized balls.
• Then roll them out into thin circles.
• Heat a Griddle(Tawa) and cook each Methi Thepla on a medium flame.
• Drizzle 1/4 Tspn of Oil/Ghee over each Methi Thepla and cook until they turn into golden brown colour on both the sides.
• Serve Methi Thepla hot with a bowl of Curd(yogurt), Raitha or Pickle.
•  

NOTES :

• If you are making the Theplas to store and eat later, do not add Gram Flour/Besan to the dough.
• Gram Flour adds a crunch to the Methi Theplas and turns out to be perfect if served immediately.
• Adding Curd/Yogurt while kneading the dough will yield you with soft Methi Theplas.
• You can also use Buttermilk instead of Water to knead the dough.  It will make the Theplas softer.
• If packing these Theplas for travelling avoid adding Curd/Buttermilk and knead the dough with Water. 
• Add very little water as required while kneading the dough.
• If fresh Fenugreek Leaves/Methi Leaves are not available, you can substitute it with Kasuri Methi(Dried Fenugreek Leaves) to make the Methi Thepla. Use 3 Tbspn of Kasuri Methi for every 2 cups of Flour.
  
• Can substitute Red Chilli Powder for Green Chillies.
• Garam Masala/Chat Masala can also be added while kneading the dough.
• Can also smear a blob of butter over hot parathas before serving.