Methi Ke Theple ( Indian Fenugreek Flat bread)

"Rotli, daal, Bhaat ane shaak"!! Yes, a dish from Gujarat, the West most state of India, rich in culture, religious ideologies and of course the yummy unique range of food. The Gujarathi cuisine differ from the other regional cuisines of India. First & foremost difference is that most of the Gujarathi dishes are vegetarian & secondly, they love to add a bit of sugar to almost all their dishes. But it tastes so good. I often used to go have "Gujarathi Thali" at Gujarathi Samaj in Coimbatore with friends! The Thali consists of a An Indian flatbread, rice, lentil curry and vegetable gravy....The Gujju way of describing a Thali is what I have written in the beginning!!

"Thepla" is a delicious Gujarathi flat bread made with a combination of flour and greens. Mostly, fenugreek leaves are used. A best way to consume greens, if you don't like to consume it the way it is. The Theplas are made so thin and crisp that they last long for 2-3 days. This must be the reason why you find, many North Indian families pack Theplas in their tiffin while travelling in a train. Stuffed Paranthas on the go......Saru Che!! ;)

Ingredients:

2 cups wheat flour (atta)
1/4 cup gram flour (besan/chick-pea flour)
1 bunch of fresh fenugreek leaves (methi) (If you don't get fresh methi, use 1/2 cup dried fenugreek leaves/kasuri methi)
1/2 cup curd
1 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp cumin seeds (jeera)
2 tsp ajwain (carom seeds)
a pinch of asafoetida (heeng)
1 tbsp of oil
salt to taste

Method:

Mix all the above ingredients and knead into a soft dough (like you make for chapathis). Cover and keep aside for at least 10 minutes.
Divide the dough into lemon sized balls and roll it into very thin, round shape just like you do for chapathis. Now take a tsp of oil and spread it all over the flat chapathi / thepla.
Heat a flat tava or a flat non stick pan. When it is hot, place the thepla on the tava, oil side down. Let it cook for 1 minute. Pour little more oil across & on top of the thepla.
Turn over the thepla and let the other side too cook. Turn the thepla frequently so that it is fully roasted and cooked equally on both sides. Remove from heat when is done.
Serve hot with a nice North Indian dry gravy, curd & pickle. :)

Comments

Hundred Thousand Dollar worth Rava Upma (Indian Semolina Polenta)

Now you must be thinking, who doesn't know to make Rava Upma? What is so special about it? Every 5th person residing in India knows to make it and is a common breakfast item in almost all the Indian household. We Indians take this dish for granted. Well up until a week back, even I thought the same about this dish and looked down on Rava Upma. Not anymore. Last week I read a news about an Indian born, New York Chef Floyd Cardoz who won the top prize of £100,000 in an American show called "Top Chef Masters". No prize for guessing, he made RAVA UPMA!! After reading the article, I immediately decided that the recipe of a basic version of Upma must be on my blog. And here I am sharing the if not a "million dollar", then atleast a "hundred thousand dollar worth Upma Recipe". :) Upma is a popular South Indian Breakfast dish, mainly prepared by Semolina. It has a great resemblance with the Italian Polenta. It can be made with many variations by adding vegeta

Lemon Hummus and Baba ghanoush

Fresh, hearty and wholesome are the three words that comes to my mind when I think of Mediterranean cuisine. Be it the region’s meal in a bowl vegetable or fish soups, juicy Kebabs, fried falafel, craggy pieces of toasted Bruschetta with yummy toppings, Batata Bravas, wedges of tortilla, or any combination of fish, vegetables, nuts, seeds, meat, fruit, yoghurt and oils, Mediterranean food is just brilliant. Equally tasty are their spread of small tasty dishes served as a starter while waiting for the rest of the meal. No matter how simple or elaborate, these tasty appetisers always hit the spot. I am going to share the recipes of two of the many popular Mezze dishes that you can whip up in no time at home, for your quick and light dinner. One is the lusciously creamy “Hummus” that would beg you to be scooped up on to your warmed pitta breads (please don’t bother making pitta!!) and the second dish is Baba Ganoush, a healthier option to Hummus. Baba Ghanoush is made of ro

Tandoori Chicken (Indian BBQ Chicken)

Hello Everyone! Its been a really long time sine I posted any dish on my blog. I was busy holidaying and lazying around for the past 3 weeks. I have umpteen number of dishes to post on the blog but was not getting time to put any of it. I was pre-occupied with the household chores, had been to my friend's place for a few days, then witnessed a Live Cricket Match in a stadium. My schedule was hectic but truly fun filled. I was in no mood to touch the Laptop after that. And now starts the Festive season of Indians . So am busy cooking up sweet dishes, every alternate day. I have a whole lot of pending recipes to show you all & I don't know where to start from. But for now, let me post my first pending dish which was in the queue for quite some time now. TANDOORI CHICKEN!! Any Indian Blog is missing something, if the blogger hasn't posted a recipe of India's most popular & Internationally renowned dish.... "Tandoori Chicken". ;) "Tandoor", in Hi

Love and Calories!!

Search This Blog