Total time : 30 mins
Course : Paratha
Cuisine : Gujarati
Methi Thepala a flavoured flat bread recipe from gujarati cuisine prepared with fresh fenugreek leaves. it is typically served for breakfast and lunch with curry, plain yogurt and mango pickle. Thepla recipe comes very handy as a lunch box recipe and also for tiffin box while traveling.We can preserve thepala for 3 days at room temperature.Easy to cook ,preserve ,yummy ,healthy too dish so this paratha recipe used now most of the Indians for travelling ,tiffin recipe, kids Lunch boxes .This is mainly Gujarati breakfast recipe.
- 2 Bowl Wheat Flour
- 1/2 Bowl Gram Flour / Besan
- 1/2 Bowl Rice Flour
- 1 Bowl Methy Chopped
- 1 Green Chilli
- 1 Tsp Salt / Salt to taste
- 1/2 Tsp Kasmiri Chilli Powder
- 1/2 Tsp Termeric Powder
- 1/2 Tsp Amchoor Powder / Mango Powder
- Grated Ginger
- Oil for frying and little for making dough
- 1 Bowl water /as required to make dough
1 Take out the stem and wash methi leaves with normal water .Chop the methi leaves and green chilli finely .In small saucepan, take little oil and fry finely chopped methi leave and green chilli .Let it to be cold completely .
2In one bowl take wheat flour , besan/gram flour , rice flour ,red chilli powder, termeric , salt , anchoor powder/mango powder , ajwain , grated ginger and little oil .Mix all the ingredient and with the water make the dough.Knead it properly .Cover with wet towel that keep it moist. Leave it for 15 mins.
3Make a ball and round paratha .If you like you can feel the ball with oil .This is optional .Keep it little thick .
4On tawa ,roast the paratha ,flip it occasionally , cook it both side till got some brown bubble on both side . Apply Ghee /Butter/Oil .And ready…..