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Methi Paratha

Methi Tepla perfectly pan fried.
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Methi Thepla is a delightful flatbread enjoyed by many devotees and visitors to Hare Krishna temples worldwide. This nutritious and flavorful flatbread is a perfect example of how simple ingredients can be transformed into a divine offering. In the tradition of Gaudiya Vaishnavism, cooking and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.

Ingredients

Scale
  • Fenugreek leaves – 1 bunch (125 gm)
  • Coriander leaves – ¼ cup
  • Green Chilli – 2, chopped
  • Ginger – 1 inch
  • 1 tsp hing (asofoetida)
  • Wheat flour – 1 cup
  • All purpose flour – 1 tablespoon
  • Gram Flour – ¼ cup
  • Fenugreek leaves (sun-dried) – 1 tablespoon
  • Edible Oil – 2 tablespoon + 1+1 tsp + to cook
  • Salt – 1 tsp
  • Red Chilli powder – ½ tsp
  • Turmeric powder – ½ tsp
  • Coriander seeds powder – ½ tsp
  • Ajwain – ½ tsp
  • Curd/ Yogurt – ¼ cup

Instructions

  1. Prepare the Ingredients: Finely chop the fenugreek leaves and coriander leaves. In a blender, add the chopped green chilies, ginger, and hing (asofoetida) to make a fine paste.
  2. Make the Dough: In a large mixing bowl, combine wheat flour, all-purpose flour, gram flour, sun-dried fenugreek leaves, salt, red chilli powder, turmeric powder, coriander seeds powder, and ajwain. Add the green chili-ginger-hing paste, chopped fenugreek leaves, coriander leaves, and 2 tablespoons of oil. Mix well.
  3. Knead the Dough: Add curd/yogurt to the flour mixture and knead into a soft dough. If needed, add a little water to get the right consistency. Cover the dough and let it rest for 15 minutes.
  4. Prepare the Theplas: Divide the dough into equal-sized balls. Roll each ball into a thin, round flatbread using a rolling pin, dusting with a little flour if needed.
  5. Cook the Theplas: Heat a tawa or flat pan over medium heat. Add a tsp of oil and place the rolled thepla on it. Cook until bubbles appear on the surface, then flip and cook the other side. Add a little oil around the edges and press lightly with a spatula until both sides are golden brown. Repeat with the remaining dough balls.
  6. Serve: Serve the hot Methi Theplas with plain yogurt, mango pickle, and mint chutney.

Notes

  • Perfect Theplas: Ensure the dough is soft and pliable to make rolling the theplas easier and to achieve a perfect texture.
  • Balancing Flavors: Adjust the amount of green chili, ginger, and hing according to your taste preferences.
  • Storing Theplas: Methi Theplas can be stored in an airtight container for up to 2 days. They can also be frozen and reheated when needed.
  • Serving Tip: To keep the theplas soft, stack them on a plate and cover them with a clean cloth as you cook the rest.
  • Healthy Variation: You can replace half of the wheat flour with millet flour (bajra flour) for a healthier version of the theplas.

Nutrition

Find it online: https://harekrishnarecipes.com/recipes/breads/methi-tepla/