Bajra methi thepla |methi thepla with bajra flour

Bajra methi na thepla is a great variation from the wheat flour theplas.You can call it as a low calorie version of methi na dhebra which is a poori made using bajra flour,methi ,curd,sesame seeds and spices

An iron and fibre-rich snack made with fenugreek leaves and bajra flour, methi na dhebra is so scrumptious that the plate will be empty in no time—so, take my advice and make more than you think is needed! served with curds, this makes an ideal afternoon snack.

 i must admit that the deep-fried version (methi dhebra ) tastes even better but if you are diet conscious than go for methi bajra thepla which is a tava recipe.




This is a Gujarathi recipe made using bajra flour or with combination of wheat flour and chickpea flour. Fresh methi and sesame seeds are the main ingredients of this recipe. 
 thepla is made in paratha style  means add spoonful of oil and cook it both side 

Ingredients :

 Bajra flour- (2 cup)
 wheat flour - ( 1/4 cup)
 Green Methi  leaves - 2 cup
  1 tbsp besan (gram flour)
 Til(sesame seeds) - 1 tbsp
 Jeera(cumin) - 1/2 tsp
 Sour curd - 200 grams (1 cup)
 Gur(jaggery)/sugar - 1 tsp
 Salt - add to taste (1 tsp)
 Green chilli - 4
 garlic - 4-5 cloves
 Ginger- 1 inch long piece
 Red chilli powder - less than 1/4 tsp
 Turmeric powder - less than 1/4 tsp
 Oil - to fry Dhebra

Method: 

1.make  a paste of chilli,garlic & ginger .Filter Bajra flour, wheat flour, and keep it aside in a utensil.

2.Wash Methi leaves and chop them finely after removing water.. Mix Gur in curd and blend well.

 

3.Make a hole in the middle of the flour, put Gur mixed with curd, 1 tbsp oil and all the spices. Mix all the ingredients properly and with the help of water knead a dough similar to that of a puri. Cover the dough and leave it aside for half an hour.

4 After half  hour press the dough well and make a good dough. Now  make lemon sized pieces from the dough and keep aside.

 


5.Roll balls with dry flour and roll it again into a parantha 6-7 inches in diameter using rolling pin.be careful while rolling  parantha as it should not tear while rolling. 



6.Place it on a hot tava (griddle). Put rolled parantha on hot  tawa, apply oil/ghee  on both sides, turn over time to time and cook till both sides turn brown.


7. Serve Dhebra with pickle or Chutney