• 1 bunch methi leaves 1 bunch coriander leaves 1 tablespoon ginger garlic green chilli paste 1 teaspoon jeera (cumin seed)powder 2 teaspoon coriander seed powder 1 tablespoon besan (chickpea flour) 2 cups atta (wheat flour) 1 teaspoon turmeric powder (haldi) 1 teaspoon sugar Salt to taste ½ teaspoon amchur powder (dry mango powder for sourness) 1 tablespoon oil Ghee (unsalted) butter to taste

A staple bread from the north of India, it is called Thepla in the state of Gujarat and in the rest of the north it is called a methi paratha. This bread (roti/tortilla) is made with Fenugreek greens and is a complete meal in itself. Best served with a bowl of curd (yoghurt), Raita (salad), butter/ dips or various types of pickle.

METHOD:

  1. Mix all the ingredients and knead the dough well to a dry & hard consistency. Let it rest for ½ hour by covering with a moist cloth. Taste the dough and adjust the spice as per the taste desired. Also little extra can be added if the dough is a bit thin. All depends on the methi leaves taste.
  2. Make small balls, roll them into round discs (into a paratha)
  3. Place the rounds on the tava (hot pan) and apply some ghee (butter) on one side and turn to roast. Repeat on the other side.The Thepla is ready to be served. This recipe is made with low oil/fat content. Traditionally this was made with more oil. This was to help preserve it for more days, as this was a convenient bread to carry for travellers in the olden days.

 

Thepla with Dahi & Achar