Kathiyawadi Methi Thepla and Sukhi Bhaji

Methi Thepla, A delicious classic Gujarati flatbread prepared with fresh fenugreek leaves, multigrain flour and basic spices. It pairs well with dry potato sabji, yogurt, pickle or tea.

Hands down the most popular Gujarati style paratha in winter is Methi Na Thepla, and today we have a super delicious recipe for you to try.

Methi Na Thepla and Sukhi Bhaji(Fenugreek leaves Paratha and dry potatoes).  These dishes are always a hit with my family members…

I make them in a typical Gujarati Kathiywadi style. Ingredients include multi-grain flours, Yogurt and sugar, using yoghurt keeps the dhebras shelf life for longer…great for taking on holidays or picnic.

So, let’s see how I make Kathiyawadi Methi Thepla? In Kathiyawadi food, garlic, onion and oil are heavily used and along with the garlic and onion sugar or jaggery is added too. In Kathiawar Methi thepla made with garlic and sugar.

You will need:- Methi Thepla

• 1 cup methi leaves-washed and finely chopped
• 1/4 cup coriander leaves-washed and finely chopped
• 1 1/2 cup flours-wholewheat, Gram and millet flours 
• 1/2 cup yoghurt
• 2 tbsp green chilli and ginger paste
• 1 tbsp. garlic paste
• 2 tbsp green garlic(Optional) 
• 2 tbsp oil + more to fry
• Salt to taste
• 1 Tbsp. sesame seeds
• 1/2 tsp. black pepper powder
• 2 tbsp Sugar or grated jaggery 
• Tumeric powder
• Red chilli powder
• Garam masala

Method:-
In a one bowl mix yogurt and sugar or jaggery.
Mix all the ingredients +2 Tbsp. oil and pile a dough like a chappati dough using water little by little.  Leave it aside for half an hour.  Divide the dough into equal size balls.  Roll out the ball on a flat surface in dry flour and make a round paratha.   Shallow fry on a hot griddle or tava till both sides are equally golden brown. Serve hot with potato dry bhaji, pickle and yoghurt.

You will need for Bhaji;-

• 1 cup boiled potatoes and cubed
• 2-3 green chillies cut into lengthwise
• 4-5 curry leaves
• 3-4 tbsp oil
• 1 tsp Cumin Seeds
• 1/4 tsp Hing(Asafoetida)
• 1/2 tsp Amchoor powder-Dry mango powder
• Handful coriander leaves finely chopped
• 1 tsp ginger paste
• Red chilli powder, turmeric powder, dhania-jeera powder and garam masala- according to your liking
• Salt to taste
• 2 tsp Sugar

Method:-

Heat oil in a heavy bottom pan, splutter cumin seeds, now add hing, green chillies and curry leaves. fry for few seconds and add potatoes and all the other ingredients and mix well..cook for 3-4 minutes on a low heat and it’s ready to serve.

Enjoy as much as we Gujarati’s do by making and sharing and eating…..