Methi or Fenugreek is often considered as a superfood in India. It is believed to have cooling properties. It is very therapeutic. Breastfeeding moms are often seen consuming fenugreek seeds in quite high amounts, as it is believed to increase milk supply. I have tried it too , and I must say it works!
Because of its cooling properties fenugreek powder is added in spicy pickles to compensate all that heat from the chilli powder. I remember my grandmother using fenugreek to help her digestion. Just before bedtime she used to make herself a glass of cold buttermilk with little salt and adding some freshly powdered fenugreek seeds.
I just so love methi too. It is so fragrant and therapeutic. Be it the seeds or the leaves, I love to use them quite often. The leaves are very tender and fragrant and hardly bitter . The seeds carry a nutty and quite bitter taste but the bitterness subdues when we dry roast them . And that aroma!!! ….
I always wish that methi was available in American supermarkets. Unfortunately it is not and I always have to visit the Indian store to grab a bunch or two and always will have to make a choice of what to make out of Methi. Those are hard choices to make, as anything made out of Methi leaves is absolutely delicious.
There is a whole array of dishes both South and North Indian that uses fresh Methi leaves in its cooking. Parathas, rotis, gravies,curries, fritters, dals you name it!
This time I chose to make Theplas out of Methi. Theplas are similar to rotis or parathas. They have all spices incorporated in them and typically needs no side dish to go with it. They can be enjoyed as a snack, brunch, lunch or dinner. Kids Love them too. Just pay attention to the spice levels when making for kids. It makes a great lunch box recipe too.
The process is quite simple and here is how to make theplas out of these ever green Methi:
What we need:
2 cups of whole wheat flour
2 tbsp gram/chickpea flour
1 cup of finely chopped fresh methi leaves
2 green chillies
1 tsp cumin/coriander powder( optional)
Combine all ingredients together.
With little sprinkles of water, knead into a soft dough.
Divide into equal sized balls
roll them into round rotis
On a hot griddle roast them by sprinkles of oil.
Serve warm or not so warm with yogurt.