Veg Recipes

Methi Paratha/ Methi Thepla

Methi Paratha is very simple to prepare & it is healthy & tasty at same time. Everyone has their own version of methi paratha. Some cook the methi leaves, some do not, few add chickpea flour/besan & few add curd. Today I am sharing my version of methi paratha which my family loves & enjoys whether it is in breakfast, lunchbox or during travel.

INGREDIENTS:

Fenugreek/Methi leaves – 1 bowl

Oil – as required

Cumin seeds – ½ tsp

Carom seeds – ½ tsp

Turmeric powder – ¼ tsp

Red chilli powder – ½ tsp

Salt – as required

Wheat Flour – 2 cups

Water – as required

Butter/Ghee – as required

METHOD:

  • Finely cut the fenugreek/methi leaves.
  • In a pan add oil. Once the oil becomes hot add the cumin seeds, carom seeds, turmeric powder & red chilli powder.
  • Stir all the spices & add the finely cut methi leaves.
  • Fry the fenugreek/methi for 3-4 minutes until it wilts & cooks. Keep it aside to cool.
  • In a bowl take the wheat flour.  Add salt to it.
  • Now add the cooked methi.
  • Add water as required & knead a soft-smooth dough like a normal roti dough. Add 1 tsp of oil & knead it again.
  • Let it rest for 15 minutes.
  • Divide the dough into small balls. Apply some dry flour & roll out the methi paratha. Roll it out similar to a normal roti.
  • Cook it on a tawa by applying oil/ghee on both sides.
  • Serve it hot with some butter on top.

YOUTUBE:

AboutManisha Rane

Hi!! I am Manisha Rane. I enjoy eating food and love cooking for my family. “Our Orange Kitchen” is a place where i will be documenting the Konkani Cuisine, my mom’s recipes & food my family enjoys.

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