Other names of methi leaves:

Methi also refered as "fenugreek" is a Latin name which means "Greek hay".

Methi is called "vendhaya keerai" in Tamil.

Let's look at the health benefits of methi leaves:

Methi leaves and seeds are good for anaemia, they got a good amount of iron.

Its a good source of vitamin K.

They help in bowel movements and improves gastric problems.

Leaves are good for diabetic people ,it helps reducing the blood sugar level.But make sure your blood sugar doesn't reach too low.

It reduces LDL and increases good cholesterol HDL.

Leaves and seeds of methi is good for heart ,it reduces any sudden blot clot and prevents stroke and heart attacks.

Seeds are given during lactating periods to increase the milk production.

Compared to seeds ,leaves has got herb benefit .





Knowing the health benefits you sure want to try some methi thepla's which got abundant of methi leaves. Methi paratha is yet another delicious flatbread with methi leaves.

You can also do curry like methi dal or methi sambhar with these wonderful leaves.

Methi Thepla|Gujarati Recipes

How to make Gujarati methi thepla





Cuisine:

Indian

Category:

Breakfast|snack

Yields:

11 thepla's

Prep time:

15 minutes(considering cleaning of methi leaves)+15 minutes rest time

Cook time:

20 minutes

Total time:

50 minutes

Ingredients for kneading:

2 cup whole wheat flour/kothumai maavu.

1 cup besan/chickpea flour/kadala maavu.

1 tsp chili-ginger paste/adhrak.

1 tsp chili powder/milagai thool.

1 tsp salt (or as required)/Uppu.

1 cup chopped fresh methi/Vendhaya keerai.

2 tsp oil/ennai.

1/4 tsp turmeric./manjal thool.

1/2 tsp cumin seeds(or powder)/Jeeraga thool or jeeragam.

3/4 cup warm water(or little more just to make thick dough)

oil or ghee for roasting/Pan frying.

wheat flour for dusting.

Preparation:

Mix all of the ingredients except water and methi.

Let the flour and spices gets mixed very well.

Add methi leaves and mix to form a crumbly dough.

Add warm water little by little and mix it to form a thick dough similar to chapathi.(Wet dough gives difficulty while rolling).

Rest the dough for 10-15 min. How to Cook methi thepla:

Separate the dough in to 11 equal sized balls.

Dust it with wheat flour while starting and whenever required.

Roll them thin using rolling pin.

Heat tava and add a thepla.

When thepla changes colour flip it.

When the other side bubbles apply oil to both sides.

When bubbles spread all across , thepla is ready .

I served thepla with mint-coriander chutney.

Theplas are best served with khadhi or pickle.

Note:

If you don't have methi leaves you can try thepla's with spinach/palak.

You can also add ghee instead of oil while cooking.

Try to roll the thepla's thin.Not too thin nor too thick.

I used warm water to make them really soft.

You can also add yogurt while kneading the dough.This helps thepla's stay soft.

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Sending these beauties to





Sending these beauties to remya event Note:

a very popular spiced ,flat,unleavened bread of Gujarat.Thepla is def one of the most delicious and nutritious recipe among the other gujarati food.These flat breads are great travel companions and can be eaten as a breakfast or can be munched during snack time.When i tried methi thepla the outcome was phenomenal.Its become our family favourite ,i am doing it at least once in 10 days.