Methi Thepla

Methi Thepla is a typical Gujarati dish served for the breakfast. These are chapatis/paratha made with the fenugreek leaves. Along with the wheat flour they usually use Gram flour even though it's not compulsory, Gram flour is one thing you can say is always a must in Gujarati dishes. There are many ways of preparing thepla. Even though raw fenugreek is mixed with the flour, I usually fry the fenugreek prepare a sabzi out of it so that all the bitterness of fenugreek is reduced and then mix it with the flour. I have already posted the recipe for Palak thepla, this recipe is similar to it. You can also view some of other methi recipes

Methi Dal Recipe

Methi Paratha

Methi Pulao

Aloo Methi Paratha

Ingredients:
Methi leaves - 1 cup
Oil - 1 tbsp
Green chili - 1 finely chopped
Red chili powder - 1 tsp
Turmeric powder - 1/4 tsp
Dry mango powder - 1/4 tsp
Sugar - 2 tsp
Salt - as per taste
Cumin -  1/2 tsp
Curry leaves - 1 bunch
Asafoetida - pinch of
Ginger garlic paste - 1/2 tsp
Coriander powder - 1/2 tsp
Ajwain - pinch of

For the Dough
Wheat flour - 1 cup
Gram flour - 1/4 cup
Curd - 2 tsp
Melted butter - 2 tsp
Water - as needed

1. Heat oil in a pan, add cumin , curry leaves, chopped green chili, ginger gralic paste, asafoetida, turmeric powder. Saute for few seconds.

2. Add the finely chopped methi leaves, mix well. Add mango powder, sugar, salt, red chili powder. coriander powder and mix well all the ingredients. 

3. Cook this around 8-10 mins so that all the bitterness of methi reduces. Keep it aside.

4. In a mixing bowl sieve the wheat flout and gram flour. Add curd, melted butter, salt.

5. Add the prepared methi sabzi, pinch of turmeric powder and prepare smooth dough by adding little oil and required quantity of water. Keep this a side for 5 mins.

6. Take small round balls of dough and spread it like chapati. 
7. Heat frying pan, sprinkle little oil and toast the spread parathas.
8. Server this hot with curd / pickle.
Notes:

• Adding gram flour is optional, it some times makes thepla's hard. But since I add curd & butter together it makes them soft.
• Adjust the quantity of red chili powder based on your taste.
• You can squeeze a lemon slice if you do not have mango powder.