Methi Thepla/Paratha (Indian Flat Bread)

Methi Thepla (Fenugreek flat wheat bread)

Wheat flour nutritional info

Cooking Time: 15 min

Preparation Time: 15 min

Serves – Yields roughly 5to 6 Parathas

Ingredients:

1 cup (120 gms)wheat flour

1/4 cup gram flour

1 Tbsp canola oil for dough, 5 tsp oil for frying

1 cup washed, drained fenugreek leaves (methi)

1/2 cup coriander leaves

2 tsp sesame seeds

1 tsp fennel seeds

3 tsp lowfat yogurt (optional)

2 tsp red-chilli pwd

1 tsp turmeric pwd

1 tsp light-brown-sugar

Salt to taste

Water to mix the dough

Method:

1. 
   Mix together all the ingredients,then add enough water to make a stiff dough, keep it aside for atleast 15 mins.
2. Divide the dough in small balls. Then roll out each ball into a not too thin disc or a chapati on a floured board.
3. Grease a smoking tava or a griddle with oil and place the paratha over it, keep a watch ..turnover when its little golden brown in color, apply oil on the top and turn over.
4. Press gently and spread some oil over this side too.
5. Keep turning untill parathas turn golden brown or done.

Can be best served with sweet mango pickel, or ketchup

Posted in: bread,coriander,diabetic-maincourse,Gujarati thepla,Indian Bread,methi thepla,wholewheat