Methi paratha commonly known as “Thepla” in gujarat are an inherent part of gujarati meals. My mom used to make this very often when I was in college as you can relish it’s freshness even after couple of days.
- 1 cup whole wheat flour (atta)
- 1/4 cup gram flour (besan)
- 1/2 cup chopped fresh fenugreek leaves
- 1 small pinch asafetida (hing)
- 1/2 teaspoon sesame seeds (til)
- 1/2 teaspoon grated ginger
- 1/2 teaspoon grated garlic(optional)
- 2 green chillies(cut into small pieces)
- 1/4 teaspoon turmeric (haldi)
- 1 teaspoon red chilli powder
- 1 1/4 teaspoon salt adjust to taste
- 1/4 cup yogurt (dahi) or 2 tsp of lemon juice
- 2 tablespoons grated jaggery
- 3 tablespoons oil
- Water as needed to knead the dough
- Approximately 1/4 cup of oil for cooking
- Mix all the dry ingredients together in a bowl – wheat flour, gram flour, sesame seeds, asafetida, turmeric, chilli powder, salt, jaggery and fenugreek leaves.
- Add oil and yogurt to the bowl and mix well. Add water as needed to make firm dough.
- Knead the dough for 2 mins, set it & cover it with a damp cloth. Let the dough rest for at least ten minutes.
- Divide the dough into 6 to 8 equal parts. Using a rolling pin roll each dough into chapati/paratha.
- Heat the skillet (tawa) on medium high. Place the paratha over the skillet. Apply oil on both the sides and cook on medium flame until brown spots appear on both the side.
- Serve it with curd or pickle.