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Thepla (Methi Paratha)

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Contributed by:
Anupriya Sinha
Anupriya Sinha, Housewife
Chennai

Thepla (Methi Paratha)

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 & Tips

1. I used to make Methi paratha with atta, methi leaves and very little spices, till we went to Vadodara (Gujarat). There I learnt to make Thepla, a similar paratha, which uses many types of grains, and a unique combination of all the tastes (rasas) in a single dish. This is one of the most popular breakfast breads of Gujarat. People of Gujarat prefer to eat this with hot & sweet garlic chutney (Lasan ni chutney) and sweet mango chutney (Chhunda).

2. You can store it in a dry & airtight vessel for 4-5 days, hence, is a convenient food for travels.

3. You can vary the quantity of spices as per your taste.

4. Always cook Methi parathas(or any other paratha) on high heat. This way they remain softer even after cooling down.