Thursday, July 28, 2011

Methi Thepla/Paratha


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Though I love Methi,I totally detest the task of cleaning the leaves.Ever since I started making this pulao,methi makes a very regular appearance during our vegetable shopping.I finally sat with the bunch one morning while watching a Mohanlal movie on tv.I was hoping the movie would see me through the cleaning process,but the multitude of ads made sure I finished the task even before the interval!

I've been meaning to make Methi thepla/paratha ever since Raks posted this on her blog.I remember tasting it at a friends' place and was hoping to recreate the taste.I looked around for a few recipes and found that though all the recipes sounded very similar,every recipe had a unique ingredient very different from the other.So while one made use of Dried Methi leaves/Kasoori methi,one made it with the addition of banana.This recipe uses Besan and  this one used ginger and garlic!

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I followed Raks' recipe
mostly and should say it came out very close to the one I had tasted.Though it did not score any marks in the looks department,I am still wondering why it didn't come out round:-O,it tasted great.I served it with some Raita and Mango Chundo and it made for a very delicious meal.

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Methi Thepla/Paratha

Ingredients

Atta/Whole wheat flour - 2 cups
Methi leaves - 1 cup,loosely packed
Besan/Channa dal flour - 2 tbsp
Sambhar powder - 2 tsp[or a mix of red chilly powder and coriander powder]
Garam masala - 1 tsp
Haldi/turmeric - 1/4 tsp
Jeera - 1 tsp
Salt to taste
Oil - 3-4 tbsp
Buttermilk* - as required to make the dough

Method


Cut off the methi leaves from the stem using a kitchen scissor-makes the job much easier,clean and roughly chop it.Saute the cleaned leaves in a non stick kadai till it slightly changes in colour and reduces in volume.
Add the sauteed leaves along with all the other ingredients in a shallow pan and mix well to form a dough.Start with 4-5 tbsps of buttermilk and add more if required.
Knead for a few minutes to form a soft and pliable dough.
Make equal sized golf-ball sized balls and thinly roll into a round shape or whichever shape you fancy;).
Heat a tava and add a tsp of oil and cook the thepla on both sides till it is well cooked and starts browning.

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Notes
  • *I used around half a cup of yogurt diluted with a couple of tbsps water to make the dough.
  • Methi thepla/paratha has a higher shelf life which makes it ideal travel food.

20 comments :

  1. Healthy and delicious paratha..

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  2. I love methi thepla... am hungry now :-)

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  3. Healthy and delicious looking parathas...

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  4. he he he!!!!!!!!!!!!! lovely thepla and my very hot favourite too.

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  5. Making this for lunch tom!!! MAke this often but adding sambhar pow is a nice addition!!! Thx Divya :)
    Prathima Rao
    Prats Corner

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  6. Methi paratha looks yummy. I used to make it a little different. This version seems to be impressive :)

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  7. I have been thinking its a long time since I made paratha when this showed up on my facebook page :) What is that chutney/jam you have on the plate with the theplas?..looks good!

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  8. methi paratha is looking grt..
    my first visit here..you had a nice space..dear...keep going...
    Happy cooking!!
    Happy Hosting!!

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  9. Delicious paratha,too gud presentation...

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  10. This is my fav too...looks delicious

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  11. Thepla is one of the most delicious flat breads which can be eaten as is - looks really inviting. I have never made them at home though, guess I will make them soon. And will roll them in even more irregular shapes - well, I like them that way, swear!;-)

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  12. Divya loved the idea of adding curd to the mixture. I agree wth you that its tedious task to clean the greens.

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  13. Love this healthy paratha.... It looks fantastic! :)

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  14. platter looks so delicious,...

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  15. Delicious looking parathas. Perfectly presented.

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  16. Your theplas look awesome...have been hankering to have some for a while now...thank god for frozen methi that I can buy here :-) no hassle with cleaning and separating the leaves....this is really authentic...
    When I make it, I leave out the besan as some of my family do not take very kindly to it :-)
    Chitra

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  17. wow, what a great color and texture. Beautiful pics and recipe :)

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  18. Awesome and mouth watering Methi Paratha

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  19. You never put Sambar pwder in methi thepla........

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Love,
Divya.

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