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DISH NAME : METHI THEPLA/ CHAPATHY (FENUGREEK FLAT BREAD)

  • Origin : GUJARAT
  • Category : CONTINENTAL AND INDIAN BREADS
Preparation Time : 20 MINUTES
Cooking Time : 20 MINUTES
  • PRINT

Description

Fenugreek leaves are a little bitter, but its compensated with the addition of jaggery. Also this is a good way of eating greens. This is carried by Gujaratis while travelling, since it can easily be had with curd and pickle.

Note

1) Only leaves of Fenugreek/ methi are used.

  No.s 
Quantity Name
METHI THEPLA
2  CupsWheat Flour
1  CupGram Flour
3  CupsFenugreek Leaves
2  Tbsp.Corriander Leaves Chopped Fine
1  Tsp.Ginger Paste
1  Tsp.Green Chillies Finely Chopped
0.5  Tsp.Chilli Powder
1  Tsp.Cumin Seeds
1  Tbsp.Jaggery Grated
0.75  CupCurd Lightly Beaten
2  Tbsp.Oil/ ghee
  Salt To Taste
1  PinchTurmeric Powder

Method

1) Clean and wash methi leaves.
2) Grind green chilli and ginger together.
3) Dry roast(without oil) jeera and powder.
4) Mix both flours together.
5) Add salt, chilli powder, jeera, jaggery, ginger-chilli paste, chilli powder, turmeric powder and curd .
6) Mix in methi leaves.Knead to a stiff dough. 7) Rest the dough ( keep covered) for 30 minutes. Then portion out into 8 rolls. Roll out into thin chapathis and cook on a tawa. after one side is cooked turn over & cook the other side.
8) Apply Oil/ghee to cooked rotis. Then you can roll & serve with any ury or a simple raita.

Serving Suggestions

Serve with curry or a simple curd raita and pickle.