Recipe

Thepla (Methi Paratha)
(थेपला, मेथी पराठा)

Recipe Contributed By: Anupriya Sinha, Pune

 Ingredients

Methi leaves (Fenugreek leaves) - 2 cups (washed and chopped)
Atta (Whole wheat flour) - 1 cup
Besan (gram flour) - 1/2 cup
Jowar (Sorghum) flour - 2 tbsp
Bajra (Black millet) flour - 2 tbsp
Ajwain (carom seeds) - 1/4 tsp
White Til (sesame seeds) - 1 tbsp
Ginger (grated) - 1 tsp
Garlic (peeled and minced) - 1 tsp
Coriander powder - 1 tsp (heaped)
Cumin powder - 1 tsp (heaped)
Chilli powder - 1 tsp (or as desired)
Salt - as per taste
Turmeric powder - 1/2 tsp
Sugar (fine) - 1 tsp (or as desired)
Lemon juice - 1 tbsp
Water (for making dough) - 1/2 cup or as required
Oil (any white oil) - 2 tbsp (moyan or shortening) and 2-3 tbsp (for brushing on parathas)

 Method of Preparation

1. Take chopped methi leaves in a deep mixing bowl and mash with hands to soften them.

2. Add the other ingredients, except moyan and water, and mix.

3. Make a well in the centre and add moyan. Mix well.

4. Add water and form into a medium soft dough. Keep it covered for at least 15 minutes.

5. Knead it once again after 15 minutes and divide into12 equal parts(approx.).

6. Apply dry atta and roll into circular parathas of 6" diameter.

7. Cook parathas on high heat, on a tawa.

8. Apply oil on both sides and bake for another minute till you get the desired colour of the surface.

9. Serve hot with your favourite sabji, curd and Garlic pickle or Chutney.

 Notes and Tips