Methi Thepla/Methi Paratha

Methi Thepla is a nutritious flatbread that needs no accompaniments. Its wholesome and tastes delicious. M doesn’t really care about breakfast on weekdays. Toast and fried eggs are his go to breakfast. He is not much into cereals or muesli. But he can have stuffed parathas to break the monotony at times.
So I do make some stuffed parathas twice in a week but the problem is I don’t find time to click what I make as I have to pack his lunch and when I m free the lighting becomes harsh. But anyway I m determined to built my recipe index for better and today I made this methi thepla for breakfast and also clicked it for good.

Ingredients:

Wheat flour-1 cup ( I used multi-grain) + extra for dusting

Turmeric powder-1/2 tsp

Red chili powder-1 tsp

Garam masala powder-1/2 tsp

Cumin Powder-1/2 tsp

Black salt-a big pinch

Cumin seeds-1 tsp

Kalonji/Onion seeds-1 tsp

Ajjwain/Omam seeds-1 tsp

Sugar-1/2 tsp

Boiled Milk-1/4 cup (optional)

Salt-as needed

Fresh Methi/Fenugreek leaves- 1 cup tightly packed

Oil-1 tbsp

Water-as needed

Ghee- for roasting the roti (optional)

How it Happened:

1. Clean and wash the methi leaves. Roughly chop the leaves. Now heat a pan and add the leaves. Cook them until soft and the excess moisture evaporates. Cook approx. for 5 minutes in medium flame.

2. Now take a wide mouthed bowl, add all the ingredients given in the list except for oil, ghee milk and oil.

3. Mix all the dry ingredients well. Add the cooked methi leaves into the mixture and mix well.

4. Now add the oil and boiled milk. Mix well.  Slowly add water little by little and keep kneading the mixture until it forms soft, non-sticky, pliable dough.

5. Make a ball out of the dough, grease the surface of the dough with oil so it doesn’t dry. Now rest the dough for 30 minutes covered with a tea towel.

6. Divide the dough into equal sized balls. Take a dough ball and roll into round shaped rotis using a rolling pin. Dust them with wheat flour when needed.

7. Heat a tawa and smear it with little ghee/oil, then place the roti on the tawa. Let it cook for a minute.

8. Then flip the roti and allow it to cook on the other side for a minute or until it starts blistering and form brown dots.

8. Remove the roti from the tawa, top it with a blob of desi ghee/ butter and serve hot with curd and achar/ pickle.

Notes:

* Cooking the methi leaves makes them soft.

* People on diet can avoid ghee and butter.

* Milk helps in softening the dough and keeps them soft for a long time but you can skip it.

* You can add or skip any flavoring spices as per your taste.

 * Its pretty much tasty by itself but you can pair with boondi raita, mix veg pickle or any other achar.