Methi theplas

Methi theplas ( methi paratas): 

When you speak about paratas, there are various kinds of them peeping in your mind. Some of the common paratas are aloo parata, gobi parata, muli parata etc. In the state of Gujarat, the famous paratas made are of methi leaves- Fenugreek leaves. They are called as theplas. They are served at breakfast or at lunch.

When I heard the word 'thepla' for the first time, I thought it would be something different kind of besan roti made with methi, but then when I learnt the procedure and found that it's similar to a parata and is very easy to prepare, healthy and tasty version. For kids especially, these are the best healthy option for their tiffin box or as for an evening hunger prank.

So let's go through the recipe quickly.

Ingredients and method: 

From the bunch of Fenugreek/methi leaves, carefully seperate the leaves from the stems as the stems are slightly bitter in taste so we need to use only leaves and discard all the stems ( date as in konkani language). This is a boring time consuming process but we can't skip it for a tasty parata😊

Then take around 2 cups of methi leaves and wash them properly twice and then cut them fine. Remaining methi leaves you can store inside your refrigerator by wrapping in tissue or newspaper and keeping in a plastic bag or a air tight container for future use.

Take 2 cups of wheat flour, add 1 cup besan, 1 tsp salt, 1 tsp haldi powder, 1 tsp red chilli powder, 1 tsp chole masala, 1 tsp garam masala. Mix everything well.

In a motor pestel, crush 4 garlic cloves and 2 green chillies into a rough paste and add in above mixture. 

Then add 1 tsp oil, 2-3 tsp curd, handful of coriander leaves chopped and above 2 cups of methi leaves chopped.

Mix everything well. Then add little by little water and knead into a dough.

Apply oil on top of dough and Keep aside for 10 mins or overnight in refrigerator in a air tight container to make theplas for next day morning breakfast.

So next roll out into theplas applying wheat flour.

Fry them on tawa using oil. Oil will keep your paratas very soft whole day. You can add ghee if you wish. 

Serve hot with tomato sauce or can have as it is with ghee/butter on top.

In Gujarat theplas are served with mango pickle and curd. So serving is up to your wish.

You can store it and consume in evening too!! They remain too soft !!

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