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Thepla is originated from Gujarat, India and it is called as Thepla or Methi Thepla Paratha. It's a delicious soft Indian flatbread typically from Gujarati cuisine, which is made up of fresh or dry fenugreek leaves, universal flour, and other spices. It can be munched as a small bite of evening snacks or can be added to breakfast.
Methi Thepla looks good, smells good and tastes so good, as well as its healthy too. It’s a perfect late afternoon snack for children who don’t like green leafy vegetables, especially fenugreek because it tastes a little bit bitter but healthy.
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Methi Thepla is an all-time favorite and healthy snack that goes with mango pickles, yogurt (curd) and ketchup.
Fenugreek comes with the benefits of- Pain relief, improve weight loss, Reduce the risk of Diabetes, Prevent Anemia, Cures Mouth Ulcers and many more. They are rich in vitamins i.e thiamine, folic acid, vitamin A, B6 and C. Fenugreek leaves are a rich source of vitamin K as well.
Methi Thepla is an all-time favorite and healthy snack which goes with mango pickles, yogurt (curd) and ketchup. Do you know why this is called “Methi Paratha” because Fenugreek in Hindi language is called “Methi”.
Let's get started!
Yield – 2 servings
Timing – 20 min
Prep time – 15 min
Total- 35 min
Ingredients:
Universal flour- 1 cup
Red chili powder- ½ tsp
Turmeric powder- ½ tsp
Cumin powder- ½ tsp
carom seeds- ½ tsp
Ginger- 1 inch, finely chopped
Garlic- 2-3 cloves. finely chopped
Fresh green chili- 2-3 nos. finely chopped
Dry fenugreek leaves- 2 tbsp
Oil- 2 tbsp
Salt to taste
Required Water for dough
Method:
In a mixing bowl, add 1 cup of universal flour or wheat flour, add red chili powder, turmeric powder, cumin powder, crushed carom seeds with your hand palm before putting so that its flavor get enhanced. Then add chopped garlic, ginger, fresh green chili, and sprinkle dry fenugreek. You can add fresh fenugreek instead of dry fenugreek as well. I’m using it to dry because in my place it’s hard-to-find fresh fenugreek and this dry one is easily available from stores.
Also, add some salt as per your taste and 2 tbsp of oil and mix everything well. Pour a little water as required and knead into a soft dough. Don’t add water much while kneading as Fresh fenugreek leaves releases water.
When kneading is done keep the dough aside for 10 minutes to rest.
Place the dough roller, take a small portion, and make medium sized balls from the dough. Dust with dry flour in the place of rolling. The rolling pin begins to flatten it nicely to about 2 mm thickness and 5-6 inches in diameter of Thepla. Heat the pan/tawa on medium high flame. Place the rolled Thepla on the hot griddle. Flip when one side is partially cooked, spread cooking oil on it. Flip the Thepla again, now spread the oil on the other side. Every couple of seconds flip it till Thepla starts getting golden brown spots and you can also press Thepla with spatula while cooking. Serve hot Thepla/ Methi Paratha with yogurt, mango pickles or ketchup!
Storage- keep in a refrigerator for a week.
Tips: You can pack the parathas in lunch boxes for kids and adults. It can be eaten without any side dish.
Note- apply a little more oil while cooking, it helps to keep your Thepla paratha fresh for a long time. 
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