Methi Theplas or Fenugreek Parathas

Methi Theplas or Parathas

Ingredients - Serves 2

• 1Cup Frozen Fenugreek Leaves or Fresh Methi Leaves
• 1- 1½ Cup Whole Wheat Flour or Atta
• ¼ Cup Gram Flour or Besan
• 1-2 Tsps. Garlic Paste or 3-4 cloves of garlic minced 
• ¼ Cup Water (or more for kneading the dough)
• 2 Tbsps. Oil
• 3 Tbsps. Plain Yogurt

Spices

• ½ Tsp. Turmeric Powder
• ¾ Tsp.  Red Chilli Powder
• 1-2 Tsps. Corainder powder
• 1Tsp. Cumin Powder 
• 1Tsp. Garam Masala Powder

 Method:

1. Thaw & rinse 1 cup of fenugreek leaves from the packet
2. Squeeze out all the water and pat dry them with a tissue paper
3. In a mixing bowl add the dried leaves, atta or whole wheat flour, gram flour, ginger-garlic paste and all the spices
4. Mix well with your hands. Now add the yogurt
5. Add the water slowly and knead into slightly thick dough
6. take some oil in your hand and knead to form a uniform looking smooth dough
7. your dough will look like this
8. Make 8-10 balls out of the dough. Roughly ping-pong ball size
9. Roll them to make even thick rotis or parathas
10. I make all the parathas & then roast them. This way they don’t get too crispy
11. Roast them on a hot pan grease with oil on both sides while roasting  

      

Serve with chopped onion, plain yogurt & ketchup