Methi Thepla/Fenugreek Flatbread

ubby has officially declared me the "Methi crazy gal". I secretly do a happy dance when I see fresh methi ( fenugreek) bunch in the Indian grocery store, grow them in my backyard when they stop selling them in the stores and with all this always make sure I have the biggest stock of kasoori methi in case I run out of both options... lol :)) Lately I have been getitng lucky with the fresh methi. My local Indian grocery seems to carry it everytime I visit, and everytime I get two big bunches. As you can imagine, I've been cooking and eating a lot of methi based dishes lately.

Last sunday for dinner I was not in the mood to cook something elaborate and thought of making some methi thepla. It is a well known Gujarati bread which is thankfully a full meal in itself :) and of course my family favorite.

Fenugreek/Methi is very common in Indian cooking. The leaves are used as herbs, the fresh leaves are cooked like methi dal and aloo methi curry, parathas are made of these and even ladoos of methi seeds. The dried leaves which are popularly known as Kasoori methi are often used to flavor a lot of dishes, mainly creamy paneer and non-vegetarian gravies. The seeds are used as a spice.

The popularity of the fenugreek is not just for the numerous medicinal properties it has to offer. The seeds and the leaves are subtly bitter but offers a very strong unique and distinctive flavor to any recipe they are added to. 

Ingredients:

Atta or whole wheat flour ....................... 1 1/2 cup
Besan ............................................... 1/2 cup
Fresh methi leaves ................................1 cups chopped
White sesame seeds ............................... 1 tsp (optional)
Ginger garlic paste ................................ 1 tsp
Cumin powder ...................................... 1/2 tsp
Coriander powder ................................. 1 tsp
Red chilli powder .................................. 1 tsp or to taste

Turmeric powder .................................. 1/2 tsp
Ajwain or carom seeds ............................ 1/4 tsp
Salt .................................................. to taste

Asafoetida .......................................... a pinch
Yogurt .............................................. 1/4 cup 
Oil ................................................... 1 tbsp + more for pan frying
Atta for dusting.

Method:

1. In a  bowl add besan and atta and salt and mix well.

2. Add yogurt, sesame seeds, coriander powder, cumin powder, red chili powder, ajwain, asafoetida, ginger garlic paste, methi and oil. Mix everything well. Add enough water to knead into a soft yet firm and smooth dough. Cover and leave aside for 10 -15 minutes.

3. Make small equal portions of the dough, dust in dry flour and roll out like a roti.

4. Place a tawa on medium heat. Place the rolled roti on the tawa. Flip the roti when a few blisters start to appear. Apply little oil and cook on both sides.
5. Serve immediately with some yogurt or raita or store in an insulated container. ENJOY!

Notes:

1. If you don't have access to fresh methi substitute with 1/4 cup of kasoori methi.

Linking this to- Anyone can cook, Hearth n' Soul

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