Fenugreek and Methi Thepla

Fenugreek is an ancient spice which has three distinct culinary uses.

It is used as a spice (seeds), herb (dried or fresh leaves) and vegetable (fresh leaves and sprouts).

The seeds are often dry roasted or fried in oil to reduce the bitterness and to enhance the flavours in Indian cuisine. Fenugreek is mainly used to flavour pickles, daals and different curry powders.

Fenugreek seeds are now available commercially in capsule forms due to its popularity as a dietary supplement for the control of hypercholesterolemia and diabeties. The seeds are very high in dietary fibre. It is often used to treat constipation in natural medicine and is also known as a milk-producing agent among lactating woman.

Fresh fenugreek leaves are known as methi in the Indian sub continent and is used as a herb as well as a leafy vegetable. The leaves are abundant in vitamin C and K and rich in minerals like calcium, potassium and iron.

The dried fenugreek leaves are called ksuri methi and it has got a slight bitter taste and a strong but pleasant fragrance. It is mostly added towards the end of cooking to give a special characteristic flavour to the dish.

Methi thepla is a flat bread from the Gujarat region of North India in which fenugreek leaves or methi plays the key role.  Fresh or dried fenugreek leaves are added to a mixture of whole meal chapatti flour, chickpea flour and spices, kneaded to make the dough with water, rolled thin and then pan fried in a griddle until golden brown.

I like to have it as a snack as it has got lots of flavours going on…. Serve it with a hot cup of chai and it will make a perfect nutritious snack.

 

Methi Tepla

Whole wheat flour (Atta)-1cup

Besan(gram flour)-1/4 cup

Oil-1 tablespoon

Fresh fenugreek leaves(methi)-1 cup

Coriander leaves-1/4 cup

Turmeric powder-1 teaspoon

Cumin powder-1/2 teaspoon

Coriander powder-1 teaspoon

Asafoetida powder-1/4 teaspoon

Green chili,Ginger and garlic paste-2 teaspoon

Salt-1 teaspoon

Yogurt-2 tablespoon

Water

Method

  • Mix the flours with methi leaves, coriander leaves and all the other ingredients.
  • Add enough water to make a soft dogh and  leave it aside for ten minutes,
  • Make lime size balls and roll into thin rounds.
  • Shallow fry on a frying pan or on a griddle  till both sides are cooked and golden.