Ingredients for Methi Paratha/ Thepla

• 1 bunch Methi leaves
• 2 spoons dahi
• salt to taste
• 1 spoon sugar (optional)
• 1 tsp dhania powder
• 1 tsp jeera powder
• 1/2 tsp red chilli powder
• 1/2 tsp haldi powder
• 1 tsp ginger-green chilli paste
• wheat atta as required
• 1 tbsp oil + ghee/ oil for roasting
  
  

Method for Methi Paratha/ Thepla

1. Wash, spin dry and chop the methi leaves finely.
2. Transfer to a wide mixing bowl and add salt, sugar, spices and dahi. Mix well and let it rest for 10 mins. In this time the methi leaves will release moisture.
3. After 10 mins, mix it together and you will notice a lot of moisture being released from the methi leaves.
4. Add atta, approximately double the volume of methi leaves and first mix using the moisture that was released from the leaves. Then add water as required to knead a stiff dough. Do not make it too soft as the methi will release more moisture during the resting time.
5. Add a few drops of oil and knead again till it comes together. Rest for 10 minutes.
6. Roll out the parathas thinly using atta to dust.
7. Put it on a hot tava and roast on both sides, applying a few drops of ghee on each side. Maintain low flame so that the methi leaves cook well from inside.
8. To keep them soft, stack them after roasting one on top of each other and press down.
9. consume within 4-5 days.