Showing posts with label Methi. Show all posts
Showing posts with label Methi. Show all posts
Sunday, November 22, 2015
Methi Thepla | Fenugreek leaves flatbread
Thepla's are a favourite snack flatbread delicatessen from the state of Gujrat in India. There are many varieties of Thepla like Spinach Thepla ,Coriander ones,Carrot Thepla,Dudhi thepla and more..
Methi Theplas are flatbreads made with fresh Methi/Fenugreek leaves.Light ,healthy and an appetising snack that is perfect for picnics, day trips or long trips.I remember carrying them to Switzerland too,
Roll it and gobble them up !!!
Thepla's are a great way of including greens and yogurt in the form of a flatbread, all in a roll, straight into their diet to treat your little ones at home or pack their lunches for school. My son V who is a fussy eater enjoyed his first encounter with thepla's . He did not refuse !! Isnt this an accomplishment for mum's like us ??
I had received an email from Indus Ladies about Kids Lunch Box Recipes event. What a perfect timing of the event invite.All the recipes sent for the event gets compiled into an e-Recipe Book.I am so damn glad that this recipe of mine will be a part of many little kiddos daily diet.
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Yields 24-26 Thepla's
Ingredients :
1 Bunch of Methi : cleaned, washed n chopped finely- Rougly 1 cup
2 Cups of Wheat flour
1 tsp Turmeric
1 tsp Chilli powder or 2 Green chilli crushed ( Optional)
3/4-1 tsp Cumin Powder
1/2 tsp Ajwain
1/2 tsp Asfoetida/Hing
Salt to taste
3/4 -1 Cup Yogurt
1 tbsp.Oil
More Oil for cooking the thepla’s
***If you are cooking for kids , omit the Ajwain and reduce the chilli powder by half.
* Cup size referred here is an IKEA sized CUP.
Directions:
- In a large dry mixing bowl, add the wheat flour also known as Aata and other dry. Make a large deep dip in the middle of the flour and now add yogurt. If the yogurt is quite thick, dilute it with 1/4th portion of water.
- Knead the dough for atleast 2 minutes until all the flour and yogurt has combined. Add the oil on your palm and let it drip over the dough too. Doing this helps to remove the sticky dough off your hand ,as you knead the dough for another 5 minutes. Set it aside for at least 30 minutes .
- I have used an Ikea Cup for measurement. This dough yields me 24-26 thepla’s.
- Make small equal portions of the dough in the size of a ping pong ball. I would portion the dough in a size that fits inside my palm. A size similar to the size of chapatti dough.
- Lightly oil your palm and pinch out small 5-6 equal sized dough balls.
- Taking one dough ball at a time,Flatten these balls with your palm, dust with whole wheat flour and roll out 5-6 inches. If the dough begins to stick, dust some more flour and roll out.
- Cook the thepla on a tava/skillet, until the dough changes color and looks dry. Flip it over, using a spatula and you should find it slightly golden brown.Apply few drops of oil and cook it all the way through by gently pressing with the spatula on either side.
- Repeat the process with the rest of the dough. As you make the thepla’s ,store them in a casserole to keep it soft and warm.Serve the hot theplas with aloo jeera,yogurt and pickle.When you are serving your little ones, just roll it in a tissue and give it to them or serve it with some ketchup and yogurt.
Thursday, November 12, 2015
Aloo Methi ki Sabji | Dry Potato Fenugreek Curry
Simplicity is Divine! goes quite apt with this dry Curry. Very simple ingredients but very strong in flavours.This green leafy vegetable(Methi) though bitter... it compliments quite well with Potatoes.... Both H n me are potato n Methi lovers. One of our favourite recipes.. straight for my records.Enzoy....
INGREDIENTS:
| Potatoes(Aloo) | 2 Nos large in size |
| Fenugreen Leaves(Methi) | 1 Cup |
| Crushed Garlic | 3 Pods |
| Onion | 1 Nos |
| Sunflower Oil | 2 Tblspn |
| Cumin Seeds | 1Tsp |
| Dried Red Chilles | 1-2 Nos |
| Concentrated Tomato Puree | 1 Tsp ( Optional) |
| Red Chilli Powder | 1Tsp |
| Turmeric Powder | 3/4thTsp |
| Salt | To Taste |
DIRECTIONS:
- Wash & peel the potatoes. Chop them into equal sizes.Slice onions lengthwise.
- Parboil the potatoes in the cooker or open pan in sufficient water .
- Wash ,dry the methi & sort out the leaves. Chop them coarsely and set aside.
- Heat oil in a Wok & add in crushed garlic . Saute until it turns nearly brown .
- Pop in cumin seeds & red chillies.Once cumin begins to splutter , add in sliced onions with a pinch of salt. Saute for 2 minutes.
- Add Methi Leaves and saute for 2 min . Drop the cooked potatoes along with turmeric , chilli and tomato puree .Set the flame to low. Cover and cook until done. Stir every now and then , in this process .Adjust Salt according to the requirement.
- Serve this authentic delicacy with Rice or Phulkas..
KITCHEN NOTES:
I like it a bit tangy and hence you would find most dishes with a twist of tomato puree...Its optional ...
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