Methi Thepla – A Popular Gujarati Special Roti

Methi Thepla
Methi Thepla is to travellers in Gujarat what Pulihora (Puliyodarai) and Daddojanam (Thayir Sadam) are to South Indians. A roti made with wheat flour, yogurt, oil, and loads of fresh fenugreek leaves, it stays fresh for 3-4 days. The trick to making it last is to use oil liberally in the dough and while cooking a Thepla. As a result, this Methi Roti is very popular with Gujarati travellers who have to go far. It is also a popular breakfast or tea-time snack to be enjoyed with a piping hot cup of tea. It can be relished by itself or with the Keri no Chundo, Keri no Murabbo or then with plain Dahi (yogurt).

A perfectly made Thepla is thin and almost translucent, as a result I find it easy to gobble up many in one shot. 🙂

Method to Make Methi Thepla

Methi Thepla
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Methi Thepla
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Methi Thepla is a Gujarati roti made with while wheat flour, fresh methi, and yogurt. It stays fresh for a few days and so is a great favourite while travelling.
Course: Main
Cuisine: Gujarati, Indian
Servings: 10
Author: Aruna
Ingredients
  • 2 Cups Whole Wheat Flour
  • 1 Packed Cup Fresh Methi or Fenugreek Leaves
  • 2 + 2 tbsp Oil
  • 1/4 Cup Yoghurt or Dahi
  • 1 tsp Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Sesame Seeds
  • Salt to Taste
Instructions
Method To Make Dough for Methi Thepla
  1. Chop the methi leaves to fine pieces.
  2. Set aside 2 tbsp of oil.
  3. Combine all the other ingredients and mix well.
  4. Add a little water at a time and knead into a semi-soft dough.
  5. Cover the dough with a moist cloth and set aside for 15-20 minutes.
Method to Make the Methi Thepla
  1. Divide the dough into 10 equal portions.
  2. Roll each portion of dough between your palms into a round ball.
  3. Pat down the dough ball to form a flat disc.
  4. Dust the rolling surface lightly with some flour.
  5. Place the dough disc onto the rolling surface.
  6. With a rolling pin, roll the dough into a 6? thin circle.
  7. Heat a tava or girdle till it is warm.
  8. Spread a little oil on the surface.
  9. Place the thepla onto the pan.
  10. Over medium heat, cook till the side of thepla touching the pan is golden brown with some dark brown spots.
  11. Flip the thepla over and cook till the side of thepla touching the pan is golden brown with some dark brown spots.
  12. Repeat steps 2 to 11 to make other theplas
  13. Serve hot with chilled dahi (yoghurt) or Chundo.

 

Thepla
Thepla

Phool Gobi ke Paranthe | Cauliflower Paratha

Phool Gobi ke Paranthe | Cauliflower Paratha
Phool Gobi ke Paranthe | Cauliflower Paratha

Cauliflower is a vegetable that I am at a loss to cook with. I mostly use it in Pulao and Biryani or then in a dry curry such as Phool Gobi Aur Matar ki Bhaji (Cauliflower and Peas Curry). Recently, I learnt to make this Phool Gobi Ke Paranthe (Cauliflower Paratha) from the lady who helps me with cooking and it turned out to be a delight and a much-needed addition to my repertoire of cauliflower-based  dishes.

As with all stuffed parathas, enjoy this Paratha with cold dahi (curd or plain yoghurt), white butter and spicy pickle!

Do try my recipes for Paneer Paratha, Thepla, Palak Paratha, and Aloo Paratha.

Makes: 6

Ingredients for Dough

  1. Wheat Four – 2 Cups + 1/4 Cup
  2. Salt – 1/4 tsp
  3. Oil – 2 tsp
  4. Water as Required

Ingredients for Stuffing

  1. Cauliflower Florets – 300 gms
  2. Green Chillies – 3
  3. Grated Ginger – 3/4 tsp
  4. Turmeric – 1/4 tsp
  5. Finely Chopped Coriander Leaves – 1 tbsp
  6. Salt to Taste

Ingredients to Cooking the Paratha

  1. Ghee – 3 tbsp (Vegans can use Oil)

To Make the Dough

  1. Add the salt to the 2 cups of wheat flour.
  2. Gradually add water and knead into a firm but pliable dough.
  3. When the dough is ready, add the oil or ghee and knead with a light hand.
  4. Cover and set aside for 30 minutes.

To Make the Filling

  1. Boil about 1.5 litres of water.
  2. Add the cauliflower florets to the boiling water.
  3. Let the cauliflower cook in the boiling water for 3 to 5 minutes.
  4. Turn off the heat and keep covered for 1o minutes.
  5. Drain the water from the cauliflower.
  6. Leaves the cauliflower florets in the colander for 10 minutes till all the water is drained off.
  7. Grind the green chillies and ginger to a smooth paste.
  8. Place the cooked florets in a large bowl.
  9. Add the green chilli-ginger paste, salt, turmeric and coriander.
  10. Mix well and mash to form a coarse mash.

To Make the Phool Gobi ke Paranthe

  1. Divide the dough into 6 equal portions.
  2. Divide the cauliflower filling into 6 equal portions.
  3. Roll each portion of dough between your palms to form a smooth ball.
  4. Roll each portion of filling between your palms to form a smooth ball.
  5. Pat down the dough to form a flat disc.
  6. Dust the rolling surface lightly with some flour.
  7. Place the dough disc onto the rolling surface.
  8. With a rolling pin, roll the dough into a 4″ circle.
  9. Place one portion of cauliflower filling in the middle of the dough.
  10. Fold the dough over the filling and roll between your palms to form a smooth ball.
  11. Pat down the dough to form a flat disc.
  12. With a rolling pin, roll the dough into a 6″ circle about 1/4″ thick.
  13. On a hot pan or girdle, drizzle some ghee.
  14. Place the Phool Gobi ka Paratha onto the pan.
  15. Cook till the side of paratha touching the pan is golden brown with some dark brown spots.
  16. Spread some ghee onto the uncooked side of the paratha and flip over.
  17. Cook till the side of paratha touching the pan is golden brown with some dark brown spots.
  18. Repeat steps 5 to 17 to make other parathas.
  19. Serve the Cauliflower Parathas hot with chilled dahi (yoghurt) or pickle on the side.

Tips

  • When making the filling, ensure that the cauliflower florets are mashed to coarse bits. If not, the covering of the Cauliflower Paratha will tear.

 

Makki di Roti: THE Accompaniment for Sarson da Saag

Makki di Roti - A Punjabi Special
Makki di Roti – A Punjabi Special

My last post was Sarson da Saag or a curry made with Mustard Greens from the Indian state of Punjab. When Sarson da Saag is mentioned, Makki di Roti follows immediately as the two as inseparable.

This recipe if for Makki di Roti that is made with ONLY Maize Flour or Makki Atta; in the sense that I did not use any Wheat flour. Makki Atta tends to be granular and does not bind easily. So you cannot roll out Makki di Roti, you have to pat them into the round shape. The resultant roti is also is slightly thick and crunchy. You have to eat it immediately otherwise it acquires a biscuit like texture.

Makes: 10 to 12 x 5″ rotis

Preparation Time: 20 minutes

Things You Would Need: 8″ piece of plastic sheet or Banana Leaf, Tava

Cooking Time: 30 Minutes

  1. Makki Atta or Maize Flour – 2 Cups
  2. Oil – 1 tbsp
  3. Salt – 1/2 tsp
  4. Warm Water
  5. White Butter
  6. Oil/Ghee

Method to Make the Dough

  1. Mix together the Makki Atta, Salt, and Oil.
  2. Gradually add the warm waterand kenad gently to form a firm dough that can be shaped into a pliable ball.
  3. Cover and set aside for 10 to 15 minutes.

Method to Make the Makki di Roti

  1. Divide the dough into 10 or 12 equal parts.
  2. Heat a tava till it is medium hot.
  3. Oil one side of the plastic sheet or banana leaf.
  4. Place one portion of the dough on the sheet.
  5. Lightly oil the fingers of one hand.
  6. Use the oiled fingers to press the dough into a 6″ roti.
  7. Transfer the Makki di Roti onto your palm and then onto the hot Tava.
  8. Cook till the side on the tava dries out and starts to get brown spots.
  9. Flip the Makki di Roti over and repeat the process.
  10. If required, you could also hold each side of the roti over direct flame for about 5 seconds.
  11. Serve immediately with a dollop of white butter and Sarson da Saag.

Tips

  • Making Makki di Roti requires some practice as the dough is crumbly. Make smaller rotis, if you are having trouble with larger ones.
  • I found that using Banana leaf helps me to transfer the roti from the leaf to the Tava. That minimizes the risk of the roti breaking up. Trying this trick with the sheet plastic will mean you will have melted plastic on the tava. 😛
  • Serve the Makki di Roti immediately, otherwise it tends to harden.

 

Spicy, Nutty Palak Rotis or Parathas (Unleaved Spinach Bread)

Spicy Palak Parathas or Spinach Rotis
Spicy Palak Parathas or Spinach Rotis

I like experimenting with various ways to spice up rotis or parathas. While one way is to use innovative fillings, another way is to add ingredients to the dough to give the rotis or parathas a twist.

This week, I tried Palak Parathas that were spiced up with some peanuts, sesame and assorted Indian spices. The result was a soft and delicious rotis that could be had just by themselves.

Makes: 12 to 16

Time: 60 Minutes

Ingredients

  1. Wheat Flour or Gehun ka Atta – 1 Cup
  2. Gram Flour or Besan – 1/4 Cup
  3. Rice Flour or Chawal ka Atta – 1/4 Cup
  4. Spinach Puree – 3/4 to 1 Cup
  5. Yogurt or Dahi – 3 tbsp (Omit for the vegan version)
  6. Ginger – 1″ Piece
  7. Green Chillies – 2 or 3
  8. Peanuts – 2 tbsp
  9. Sesame Seeds – 1 tbsp
  10. Turmeric – 1/4 tsp
  11. Red Chilli Powder – 1 tsp
  12. Coriander Powder – 1 tsp
  13. Cumin Powder – 1/2 tsp
  14. Salt to Taste
  15. Oil – 1 tbsp + More for pan-frying.
  16. Water for Kneading

Method to Make the Dough

  1. Dry roast the peanuts till they start to change colour and pop.
  2. Set aside to cook.
  3. Dry roast the sesame seeds till they start to change colour.
  4. Set aside to cool.
  5. Grind together the peanuts, sesame seeds, ginger and green chillies to a fine paste. Use a little water, if required.
  6. Add the ground paste, red chilli powder, turmeric powder, coriander powder, cumin powder, and salt to the spinach purée.
  7. Mix well.
  8. Sieve together the wheat, gram and rice flours.
  9. Add the spinach purée and yogurt to the flour.
  10. Mix well.
  11. Knead to a firm dough. Use a little water, if required.
  12. When the dough is ready, add 1 tbsp of oil and knead.
  13. Cover with a damp cloth and set aside for 10 minutes.

Method to Make the Palak Parathas

  1. Divide the dough into 12 to 16 parts.
  2. Roll each part into a ball.
  3. Cover with a damp cloth.
  4. Heat a tava or a griddle.
  5. Spread about 1/2 tsp oil on the surface.
  6. Turn the heat to low.
  7. Using a floured surface, roll each ball into a 6 to 7″ circle.
  8. Place the paratha on the tava.
  9. Turn the heat up to medium.
  10. Cook till the side touching the tava dries out and brown spots appear on the surface.
  11. Flip over and cook the other side.
  12. Lift the edges and drizzle a few drops of oil.
  13. Let the paratha cook till the flip side is cooked aside.
  14. Repeat till all parathas are ready.
  15. Serve with some cold dahi, pickle and/or fresh unsalted butter.

 

 

 

A Yummy Paneer Paratha with a Twist (Hint: Has Papad)

Paneer Paratha with a Twist
Paneer Paratha with a Twist

I learnt this recipe from Asha, the girl who helps me with cooking at home. 🙂 Asha helps in 3 other households with cooking and often shares recipes for innovative dishes she learns. Inhabitants of one other home she works at seem to be as much of foodies as we are and this recipe comes from that home.

This recipe uses a lot of ingredients (I could not believe that we added fresh roasted papad) and I was not sure how it would taste. Asha, however, cajoled me into trying it once and boy am I not glad that she did!

This version of paneer paratha is absolutely delicious; minty and spicy and surprisingly, not heavy on the stomach at all.

Serves: 4

Time: 45 Minutes

Ingredients for the Filling

  1. Paneer – 200 gms
  2. Cabbage – 100 gms
  3. Capsicum – 1 Small
  4. Cucumber – 1 Small
  5. Fresh Mint Leaves – A Handful
  6. Fresh Coriander Leaves – A Handful
  7. Green Chillies – 3 or 4
  8. Ginger – 1″
  9. Frankie Masala – 1 tsp (Alternative, Garam Masala)
  10. Amchur – 1 tsp
  11. Udad Papad – 3 Large
  12. Salt to Taste

Ingredients for the Paratha

  1. Wheat Flour – 2 Cups
  2. Salt – 1/2 tsp
  3. Water –  As required
  4. Oil – 1 tsp

Other Ingredients

  • Ghee or Oil for the cooking parathas
  • Wheat Flour for rolling the parathas

Method to Make the Filling

  1. Peel and chop the cucumber into very fine pieces. Do not grate the cucumber because that will make the filling watery.
  2. Chop the cabbage and capsicum into really fine pieces.
  3. Break up the paneer into crumbs.
  4. Chop the mint and coriander into fine pieces.
  5. Grind the green chillies and ginger into a coarse paste.
  6. Mix the cabbage, cucumber, capsicum, paneer, ginger-chilli paste, amchur, frankie masala, mint, coriander, and salt.
  7. Just before making the parathas,roasttheudadpapad.
    1. Roast the udad papad.
    2. Crush the roasted the udad papad into fine pieces.
    3. Add to the paratha.

Method to Make Paratha Dough

  1. Add salt to the wheat flour.
  2. Add a little water at a time and knead into a firm dough.
  3. When the dough is ready, add the oil and knead for 1-2 minutes.
  4. Cover with a damp cotton cloth and set aside for 10 minutes.

Method to Make the Paratha

  1. Divide the dough into 8 equal portions.
  2. Divide the filling into 8 equal portions.
  3. Roll each portion of the dough into a ball.
  4. Using a dusted surface, roll the dough into a 4″ circle.
  5. Place one portion of filling in the centre of the circle.
  6. Fold the dough over the filling and roll into a ball.
  7. Using a dusted surface, roll the dough ball into a 6″ circle.
  8. Set aside the paratha on a plate.
  9. Repeat steps 4 to 8 to make the other parathas.

Method to Cook the Parathas

  1. Heat a tava or a girdle.
  2. Add about 1/4 tsp of oil or ghee and spread evenly.
  3. Place one paratha on the tava.
  4. Cook over medium heat for 2-3 minutes till the side touching the tava starts to develop brown spots.
  5. Flip the paratha over.
  6. Drizzle a few drops of oil or ghee along the edges.
  7. Cook over medium heat for 2-3 minutes till the side touching the tava starts to develop brown spots.
  8. Repeat steps 3 to 7 for cook the other parathas.
  9. Serve hot with some chilled yogurt.

Tips

  • Don’t be intimidated by the length of the recipe. The result is absolutely worth it.
  • Use ghee while cooking the parathas. It adds another level of oomph to the paratha. 🙂
  • Don’t add the papads till just before you are ready to cook the parathas. Otherwise, the papad bits become soggy.