Green maange more.....Methi thepla/paratha

Fenugreek plant can be used in variety of forms - fresh leaves, dried leaves ( kasoori methi ) and its seeds as a spice. And every form gives a distinct flavor to the dish. I regularly use it to make potato curry or mustard seed curry. It also has a lot of medicinal value and is thought to be useful in common cold, arthritis and helpful to lactating mothers. Because of the health benefits, fernugreek seeds are already available as capsules in health stores.

Enough of gyan...lets get to business. Simply put.. I love methi paratha. This is one of the items that I remember from my childhood that I absolutely loved. Methi leaves are quite bitter, but still manage to taste absolutely delicious in parathas. I like it in theplas too... its a gujurati snack....sort of crispy paratha that is especially good for travelling. Now comes my twist to this delicious snack... I added some pureed spinach to it. Why? because I had some left over from spinach raita I had made for lunch. And you know me..... I like not to waste ;-) Me...... responsible? ..... naaah!

Ok no more rambling.. I will get to process straight away.

Ingredients

2 cups wheat flour/atta
1/2 cup chickpea flour/besan.
1/2 cup finely chopped fresh methi leaves
1/4 cup spinach blanched and pureed
1/2 cup yogurt
1 tsp tumeric powder
1/2 tsp red chilli powder
2 tbsp oil
A pinch hing powder ( use more if you like )
Salt to taste

Get cooking

Mix  besan, tumeric, red chilli powder, hing and salt  to wheat flour. Add oil and mix until a crumbly texture is achieved. Add chopped methi leaves and mix.Add pureed spinach and yogurt and mix thoroughly. This gives a greenish tinge to the dough. You can use more puree if you'd like. It'll dry but little lumpy. Use water to  knead chapati dough little on the firmer side.

Take a small ball and roll it out like a thin disk. Dry roast first on both sides, then apply oil and roast again. Once done... serve immediately or store in hot case to be enjoyed later. You can also make paratha triangles.. these will be softer than the round ones because of the layers.

 

Bring on your chutneys, curries, yogurt n all... your paratha/thepla is ready to face the music and you are ready to enjoy a delicious meal!!

Note:

1. You can add more spinach puree if you prefer. I used what I had at hand. 
2. I have also spiced up my theplas/parathas by adding finely chopped ginger & green chilies. 
3. This quantity of dough made about 17-18 theplas.
4. I lightly roasted extra theplas on both sides, cooled them to room temperature and froze them for later use. Dont forget to put wax paper in between to prevent sticking.

Sending this to 

Cooking with Herbs & Flowers - Fenugreek hosted by Kalyani  of What's Cooking. You can find the schedule of this event here.