Thepla
Thepla is a soft Indian flatbread typical of Gujarati cuisine. It is not only a dish, it’s an emotion for every Gujarati. Also known as Methi Thepla, this is nutritious and delicious food. The aroma generated from fresh fenugreek leaves in these parathas is absolutely mesmerizing.
The preparation is very easy and can be enjoyed as a breakfast, or can be eaten for snacks with hot tea. It can also be served as a side dish with a meal or as a snack in the late afternoon. They taste fabulous when served hot, but equally good when cold.
Benefits of fenugreek leaves
Fenugreek leaves(also known as methi) are eaten in India as a vegetable. It is beneficial for diabetes, menstrual cramps, high cholesterol and is good for the skin.
Before starting with this recipe, let us dwell on some benefits of fenugreek leaves-
- It is a rich source of Vitamin C that boosts our immune system.
- It helps in good digestion, cures constipation and promotes regular and healthy bowel movements.
- We can also cure mouth ulcers by boiling fenugreek leaves with water and doing gargle with it.
- Dried fenugreek leaves, also known as Kasuri methi is used as a flavouring agent in many Indian curries.
- It also stimulates the production of milk in lactating mothers and helps induce childbirth.
Ingredients
- ½ cup chopped Fenugreek (methi) leaves
- ¼ cup Gram flour (besan)
- ¾ cup wheat flour
- ¼ tsp carom seeds
- ¼ cup curd
- ½ tsp Red chilli powder
- ¼ tsp Turmeric powder
- 3 tsp Oil
- Salt to taste
How to prepare
- In wheat flour, add gram flour, carom seeds, a pinch of turmeric powder, red chilly powder, salt and oil.
- Mix all the ingredients well and add curd to it.
- Add chopped fenugreek leaves.
- Using the required amount of water, knead a soft dough. Cover and keep it aside for 10 minutes.
- Roll it into flat parathas using whole wheat flour for rolling.
- Heat a non-stick Tawa (griddle) and cook each side on a slow flame by using little oil and pressing it gently.
- Cook it on a slow flame to get the best results.
Variation
You can also add whole jeera (cumin seeds) or til (sesame seeds) to enhance its flavours.
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