Methi Thepla

Gujarati Methi Thepla, a must try lightly spiced paratha like Indian flat-bread is prepared from wheat flour, fenugreek leaves and other spices.They are light as well as healthy snack that you can munch on any time of the day.
Theplas are an inherent part of gujarati meals, and are used for regular meals, travelling and for picnics! eaten with curds and chunda, theplas can be enjoyed hot or otherwise. It can be stored upto 2 to 3 days.
This thepla recipe is perfect for those kids who do not like to eat leafy vegetables. If making for kids adjust the spice level accordingly.

Ingredients :

• Whole Wheat Flour - 3 cups + for dusting
• Methi Chopped - 1 cup
• Green Chilli-Ginger-Garlic Paste - 1 1/2 tbsp
• Turmeric Powder - 1 tsp
• Chilli Powder - 1 tbsp
• Coriander Powder - 2 tsp
• Till Seeds - 2-3 tbsp
• Jaggery - 1 tbsp
• Curd - 1 cup
• Salt to taste
• Oil - 4 tbsp + for frying
• Water as required. 

Preparation :

• Thoroughly wash chopped methi.
• Dissolve jaggery in required amount of water.

Method :

• Take all the ingredients except water. Mix well and start kneading the dough with out adding water.

• If required add 1 or 2 tbsp of water and knead it into a soft dough. Keep aside for 10-15 mins covered with a kitchen towel.

• Take medium sized balls from the dough. Dust it with wheat flour and roll each ball into thin flat roti.

• Meanwhile heat a frying pan or tawa. Place the thepla on the pan.

• Flip when one side is partially cooked and spread oil. Flip again and spread oil on other side too. Flip couple of times till golden brown spots appear and thepla is evenly cooked. You can even press them with the spatula.

• Remove from the pan and transfer it to a plate. Serve it with pickle or spiced curd.

Note :

• For kneading dough avoid water as much as you can. Use curd instead.
• U can use ghee while frying. 
• For Spiced curd - Take 1 cup curd in a bowl, beat it without any lumps. Add 1 tbsp sugar, 1/4 tsp salt, 1/4 tsp chili powder and mix well. Alternately you can add chat masala r garam masala. Transfer to a cup and serve with hot or warm theplas.

Recipe shared by my neighbor Nisha.