Tag Archive | methi

Aloo Methi Lehsun Paratha

Aloo Methi Lehsun Paratha – Potato Fenugreek leave & Green Garlic Stuffed Indian Flat Bread

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Who doesn’t love a tasty parathas? I know I love them, but yes the truth is that they do require some work.  I can recall some of my earlier cooking memories, well stuffed parathas were definitely not my expertise. I struggled with many different things like from making the atta (dough), to perfecting the stuffing to actually getting the stuffing to stuff inside the paratha. Wow ! what a struggle and challenge, but I didn’t give up I kept practicing and practicing till I got it perfect! 🙂  Today, with confidence I can say that ” I CAN MAKE STUFFED PARATHAS”.

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Aloo Methi & Lehsun Parathas is exactly the way the name sounds. It’s a scrumptious and mouth-watering paratha packed with absolutely delicious ingredients like boiled and shredded potatoes (aloo), fresh whole methi leaves (fenegreek), finely chopped fresh green garlic, finely chopped onions, cumin seeds, powdered spices, fresh coriander mixed and stuffed into kneaded whole wheat dough (atta) and cooked till nice and golden brown on both sides speared with butter (makhan).  The description of the parathas is making me drool, I’ve already made them, but trust me once you make them ….your going to feel the same. 🙂

The best part of these parathas was that two of the star ingredients were right from my backyard garden. “Fresh Methi Leaves” & “Fresh Green Garlic”.

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I grew up in a complete Gujarati atmosphere, stuffed parathas wasn’t one of those things that we would have on a regular base for breakfast or lunch. (no lie the honest truth). For my friends and followers that have watch the movie “3 Idiots” would know what I’m talking about; I’ve been around foods like “Fafda”, “Dhokla”, “Khaman“, “Khandvi” and “Bhajiya”. There was one thing I really appreciated growing, even though I was always around Gujarati food I had learned to appreciate my food and culture, which makes me completely proud to be a “GUJARATI”. Now, that I’m a parent myself I do the same for my kids, I make sure that they learn and accept our Gujarati Hindu Culture and at the same time accept and respect other cultures.

I’ve always adored North Indian food and the truth is that my complete admiration for this culture and food will remain the same forever. The authentic traditional secrets behind these dishes haven’t been a secret and a lot of who enjoy this food know that “INDIAN FOOD ROCKS”

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Aloo Methi & Lehsun Parathas can be served up a side order of cucumber raita, coriander chutney, mint coriander chutney, Mumbai style green chutney, plain yogurt or a pickle (achar). Since I had made these for lunch I had served it up with also a Cucumber Kachumber (salad) lightly spiced.

Parathas are always delicious and exciting to make because you have enormous different ways that they can be made. Do check out some of my other paratha recipes: Bhaji ParathaAloo Palak Paratha with CheeseBroccoli Tofu Paratha and Carrot Zucchini Paratha.

 

Aloo Methi Lehsun Paratha

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 7-8

Aloo Methi Lehsun Paratha

Scrumptious and delicious mouth-watering Aloo Methi Lehsun Paratha

Ingredients

    Dough
  • 1 1/2 cup - Whole Wheat Atta
  • Salt to taste
  • Water as needed
    Stuffing
  • 3 - medium potato/aloo (boiled, peeled and shredded)
  • 1 cup - Fresh Methi Leaves
  • 1/3 cup - Finely chopped Fresh Green Garlic
  • 2-3 - Green Chilies- finely chopped
  • 1" piece - Ginger; grated
  • 1/4 tsp. - turmeric/haldi powder
  • 1/4 tsp. - Cumin seeds (jeera)
  • 1/2 tsp. - MDH Paratha Masala
  • 1/4 tsp. - Red Chili Flakes (optional)
  • Salt to taste
  • Sugar a pinch
  • Hing a pinch
  • Oil 3 tbsp. + to roast the parathas

Instructions

Dough Preparation
  • Take a mixing bowl,add flour and salt mix well. Using warm water make it into a soft and smooth dough & cover it and keep it aside for about 15-20 minutes.
  • Stuffing Preparation
  • Boil potatoes, cool, peel and shredded it and keep it aside.
  • Heat oil in a kadai, when it is hot add in cumin seeds, wait for them to splutter, then add in hing, green chili, ginger saute well.
  • Add in fresh methi, sprinkle some salt and water and let it cook for about minute.
  • Now add in shredded potatoes, fresh green garlic,haldi, red chili flakes, sugar, paratha masala and salt to taste. Mix it all well and turn off heat. Keep aside to cool down completely.
  • Knead the resting dough, and then make 7-8 equal lemon size balls. Once the stuffing has completely cool down, do the same make 7-8 lemon size balls and keep aside.
  • On to a well floured surface, take one dough ball and roll out to about 3" disc, keep one potato ball on the center and seal them by bring all of the edges together and roll it all into a ball. On a floured surface start rolling to make a round 8" paratha.
  • Heat tawa/frying pan, fry the paratha on both sides until turns light golden brown, Spread oil all around and on top of the paratha while cooking.
  • Remove from tawa, Aloo Methi Lehsun Paratha is ready to serve hot with some butter(makhan) on top and a choice of plain yogurt, chutney or pickle
  • Notes

    Red Chili Flakes is optional

    If green garlic is not available substitute it with fresh garlic grated.

    http://myfoodforthesoul.com/aloo-methi-lehsun-paratha/

     

    Be sure to try it out and let me know what you think leave me your thought, comments and feedback. Your words keep me motivated ! 🙂

    Yum

    Methi Palak Pakora

    Methi Palak Pakora | Fenugreek Leaves & Spinach Fritters

     With the added touch of Fresh Green Garlic and Leftover Rice

     

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    My ventures on methi recipes continues. As I mentioned in my previous post that during the summer season I love to grow lots of methi (fenugreek leaves) and Fresh Green Garlic there’s nothing better than enjoying fresh methi and green garlic in any of your favorite dishes.  Yes, methi does require some hard work, plucking the leaves, chopping, washing and finally properly drying the methi, but the end result is always yummy !

     

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    Methi Palak Pakora is one of those yummy Indian snacks that are an absolute must try. The combination of Methi (fenugreek leaves), Palak (spinach) and fresh Green Garlic is to good and to health. This delicious Indian snack is made with fresh methi, spinach leaves & green garlic chopped, combined into gram flour (besan) mixed with spices and deep fried til nice any crispy and golden brown. My secret ingredient in this whole recipe is leftover rice. Yes, I combined some of my leftover rice to bind everything together with the besan (gram flour) and give it that nice crispness.  Absolutely scrumptious ! 🙂

     

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    Pakoras are an all time favorite during tea time or special gathering or also best enjoyed in the monsoon season. I’m not always kin on deep frying my food, but I still love to indulge into my favorite pakoras. Pakoras or also known as Pakoda can be made in many different variations using different vegetables, different spices, different green leafs, but the most common ingredient in Pakora is Besan (gram flour) this is the main binding agent to help them form their shape and texture. Pakoras are very easy and quick to prepare and are always favorite to please any kind of crowd.

    These delicious pakoras can be enjoyed with sauces like ketchup or Maggi hot and sweet sauce or add a side of your favorite Green Coriander Chutney, Mint Coriander Chutney or Mumbai style Green Chutney.

     

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    Methi Palak Pakora

    Prep Time: 20 minutes

    Cook Time: 15 minutes

    Total Time: 35 minutes

    Serving Size: 4-5

    Methi Palak Pakora

    Methi Palak Pakora is one of those yummy Indian snacks that are an absolute must try. Absolutely scrumptious!

    Ingredients

    • Methi leaves (fenugreek leaves) – ½ cup tightly packed; finely chopped
    • Spinach (palak) – ½ cup tightly packed; finely chopped
    • Green Garlic – 3 tbsp. – finely chopped
    • Besan/ Gram flour – ½ cup
    • Left over Rice – ½ cup
    • Ginger- 1 tbsp. – grated
    • Green chili paste – 1 tbsp.
    • Baking powder – 1 generous pinch
    • Red chili powder – ½ tsp.
    • Turmeric (haldi) – ½ tsp.
    • Ajwain (Carom Seeds) – 1 tsp.
    • Black Pepper – 1 tsp.
    • Salt to taste
    • Oil – 1 tbsp.
    • Oil – To deep fry

    Instructions

  • In a large mixing bowl, mix all the ingredients including 1 tbsp. Oil. Add water gradually and make a thick batter. **Should not be too thin or runny**
  • Heat oil in a kadai enough to deep fry and when the oil is hot, with your hands or small spoon, drop about a tablespoon amount of batter to oil. Depending on the amount of oil in kadai you can fill it with at least 5-8 pakoras at a time.
  • Cook on medium heat on both sides until golden in color. Remove onto a paper towel.
  • Serve hot with your favorite chutney or sauce.
  • Notes

    Leftover rice is optional but can be substituted with rice flour same quantity.

    Baking Powder helps the inside cook and makes them nice and puffy.

    Make sure batter is not to thin and runny or very thick. Should be just right to handle and drop into hot oil.

    http://myfoodforthesoul.com/methi-palak-pakora/

     

    If your looking to make great snack recipes be sure to check out these:

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    Methi Kela Na Bhajiya

     

     

    Methi Kela Na Bhajiya

     

     

     

    Cheesy Veggie Rice Balls

    Cheesy Veggie Rice Balls

     

     

    Cheesy Veggie Rice Balls

     

     

     

    Tortilla Samosa

    Tortilla Samosa

     

     

    Tortilla Vegetable Samosa

     

     

     

    Share you thoughts and feedback!

    Yum

    Methi Muttar Malai Paneer

    Methi Muttar Malai Paneer | How to make Fenugreek Leaves with Green Peas & Paneer (Cottage Cheese) in a creamy sauce

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    Methi Muttar Malai Paneer is an irresistible, delicious and tempting dish you don’t want to miss. The super combination of Methi (fenugreek leaves), Muttar (green peas), Paneer (cottage cheese or chhena) simmered in a flavorful, aromatic creamy, delicious smooth gravy.  This is a North Indian based dish that can be made in many different variations.

     

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    Any North Indian Punjabi dish is my all time favorite. My kids love it too ! I love to cook at home, but just like many other moms I like to take time away from the kitchen and enjoy a nice lunch or dinner at one of my favorite restaurants. We have many Indian Pure Vegetarian restaurants around ..choices are phenomenal and love the whole idea of the thali system. You can choose from many different curries & vegetables, rice, salad, pickle and variety of different Indian Flat breads.

    I was doubting myself before attempting to make this dish, I surfed the net and found many different recipes based on Malai Muttar, but nothing that I was fond of making. To be honest, it’s not the recipes that I saw were not interesting but, I was taking a few things into consideration actually a huge thing MY HUSBAND! 🙂  He’s not a huge fan of muttar and especially if it’s made in a tangy tomato gravy….too acidic ! So, keeping him in mind I altered my own recipe and made it so that he would enjoy the taste of muttar with the sinful creamy gravy.

     

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    Another thing I was worried about was the possible bitterness of the Fresh Methi in this dish. Guess what! there was not even the slightest bitter taste of the Methi in this dish. I guess the milk, cream and butter and flavors of the gravy take away the bitterness of the methi. Paneer and Tofu are also another all time favorite in my house. I usually would opt for Tofu …but for some reason my gut was telling me to go with Paneer in this recipe. Plus, I don’t like to keep unused Paneer for long in my fridge, due to it being a dairy product I tend to use it up quickly.

    I had served this up with Plain Parathas, rice and a side dish of salad. Now, there is no right way to serve up curries. Some like it Roti-Indian Flat Bread, Bhatura, Puri or even Naan.

    I also have some other mouth-watering recipes that you should check out and try them out: Pav Bhaji, Mattar Tofu in White Gravy, Chori-Dhokli, Bhindi KadhiMango Lassi, Mango Banana Milkshake.

     

    Methi Muttar Malai Paneer

    Prep Time: 15 minutes

    Cook Time: 15 minutes

    Total Time: 30 minutes

    Serving Size: 3-4

    Methi Muttar Malai Paneer

    Methi Muttar Malai Paneer a Irresistible, Delicious, tempting dish you don't want to miss

    Ingredients

    • 1 ½ cups – Muttar (Green peas-fresh/frozen)
    • 1 cup -Methi leaves fresh
    • 1 cup – Paneer (cottage cheese or Chhena) adjust amount to your liking
    • ¼ cup – Heavy Cream
    • ½ cup - Milk
    • ½ tsp. – Red Chili Powder
    • Turmeric - a pinch (optional)
    • 1 tbsp. – Butter (ghee)
    • Salt to taste
    • ½ tsp. – Sugar (optional)
    • 1 tsp. -Jeera
    • Asafetida – pinch (optional)
    • 1 tbsp. – Oil
    • 2 tbsp. - water
    • Couple of springs of Coriander- Finely chopped for garnishing
      Gravy Paste
    • 1 Medium Onion – chopped into chucks
    • 7-8 – Cashews (kaju) broken into pieces
    • 1-2 - Green chilies
    • Ginger - 1 small piece
    • 3-4 – Garlic Cloves

    Instructions

  • Separate methi leaves from stem, chop it roughly, wash in colander and keep aside.
  • Shallow fry paneer cubes until slightly golden brown color. Transfer onto plate with paper towel to absorb excess oil.
  • Pressure cook or pre-boil muttar (green peas) and keep aside.
  • Into a grinder add in all of the ingredients listed under “gravy paste” and make a smooth consistency paste, add a little water at a time as needed.
  • Heat up a kadai on medium heat ,add oil, once warm add in jeera and asafetida and sauté for 30 seconds. Then add in the grounded gravy paste give it a good mix and let it cook till raw smell is gone, but color has not changed. Keep stirring continuously to avoid burning.
  • Add in all of the dry spices; red chili powder, turmeric, salt to taste and sugar and water and give it a good mix. Let it cook for 2-3 minutes.
  • Add in muttar (green peas) and methi (fenugreek leaves), paneer, milk, butter and cream mix all together. **make sure heat is on medium low** need to simmer not boil. Let it all simmer for 5-8 minutes. NOTE: if you don’t like a very thick consistency then add in water at this point to your liking and cook.
  • Switch off flame, serve it in your desired dish and garnish with fresh finely chopped coriander.
  • Notes

    Sugar, Turmeric and Asofitida are optional but they do enhance the flavor.

    Paneer can be substituted with Tofu.

    No need to pre-cooked fresh or frozen muttar (green peas) but helps make the green peas tender.

    http://myfoodforthesoul.com/methi-muttar-malai-paneer/

    Yum

    Methi Kela Na Bhajiya

    Methi Kela Na Bhajiya | How to make Fenugreek leaves & Banana Fritters or Khalwa

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    A very popular and tasty Gujarati snack called Mehti Kela na Bhajiya, Methi Pakora or also known as Khalwa. These tasty treats have a very rare combination of mildly bitter methi leaves (fenugreek leaves) and pleasantly sweet ripe bananas.  These mouthwatering Methi Kela na Bhajiya are light and fluffy from the inside and have a very nice dark golden texture on the outside.

     

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    I have fond memories of these delicious bhajiya’s, growing up I use to watch my grandmother make them and wondered why? would anyone want to eats these. She would use the most ripe, spotty, blackish bananas possible, mash them up completely and then mix them into gram flour (besan), whole wheat flour, mild spices for flavoring and methi (fenugreek) mix it up and make a nice smooth batter and leave it a side. Then she would deep fry these “methi kela na bhajiya” and serve them hot with a nice cup of Masala chai (tea).

    After tasting one of these bhajiyas …..I was hooked. They taste so scrumptiously delicious that I wasn’t able to stop myself on just one piece. Now I completely know why she was using those extremely ripe banana. This is also a great way to use up extremely ripe bananas.

     

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    With all this fresh methi growing in my garden, I thought this was one of those great reasons to make “methi kela na bhajiya”. Many people like to make pakoras, bhajiyas only when it’s the monsoon season. When it’s raining outside, you feel like enjoying yourself with freshly made pakora and a nice not cup of tea.

    Well ! that’s not true at all in my household I like to indulge in any kind of food in any season. My husband has been asking me to make these for a while now, so I had decided to surprise him by making these delicious methi kela na bhajiya for him. I had actually kept some bananas aside and let them completely ripen up so I could make them this weekend.

    These “methi kela na bhajiya” taste great if you eat them on their own, but if you want it also taste good with Green Coriander Chutney or Mint Coriander Chutney.

     

    If you’re looking for some great snack, picnic, potluck or brunch ideas make sure to check out these recipes: Tortilla Veggie Samosa, Cheesy Veggie Rice Balls, Lemon Rice, Palak Makai Pulao or Pav Bhaji.

     

    Methi Kela Na Bhajiya

    Prep Time: 1 hour, 30 minutes

    Cook Time: 20 minutes

    Total Time: 1 hour, 50 minutes

    Yield: 20-25

    Methi Kela Na Bhajiya

    A very popular Gujarati snack, picnic, potluck or brunch idea. Delicious and Mouthwatering "Methi Kela na Bhajiya" or " Fenugreek leave Banana Fritters"

    Ingredients

    • 1 Cup – Methi (Fenugreek leaves) chopped finely (finely chop, wash thoroughly)
    • 2 Medium, mashed - Ripe banana
    • 1 1⁄2 Cup - Gram flour (besan)
    • 3 Tbsp. – Whole wheat flour (atta)
    • 1⁄2 tsp. - Green chili paste
    • 1 Tbsp. - Red chili powder –adjust to taste
    • 1⁄2 Tsp. - Turmeric powder (haldi)
    • 1 Tbsp. – Sugar- (As required)
    • Salt to taste
    • 3 Tbsp. – Oil
    • Pinch - Asafetida
    • 1⁄4 Cup - Water (Adjust water to make the dough)
    • Oil for deep frying

    Instructions

    Prepare Batter:
  • In a mixing bowl add the gram flour and the wheat flour. Add in all dry ingredients red chili powder, turmeric powder, sugar, salt to taste, asafetida, green chili paste and oil. Then add in chopped fenugreek leaves (methi), and the mashed ripe banana.
  • Mix all the ingredients together to form soft and smooth thick batter. Use water as required while mixing the batter.
  • Once the batter is mixed and ready at the desired consistency, keep it aside covered for at least 1 hour.
  • Deep Frying Methi Kela Bhajiya
  • Heat oil on high heat for deep frying Methi Kela Bhajiya, once oil is hot (not bumbling hot) drop small dollops of the prepared batter into the oil and fry. The oil can now be reduced to a medium. Place about 5-6 small dollops at a time.
  • Fry the till they puff up and turn golden brown in color. Keep flipping around. Remove onto a plate covered with paper towel to remove the excess oil.
  • Serve Hot
  • Notes

    For best results mix batter with hands. Heat of the hands helps with the fluffiness of the bhajiyas.

    If you like you can add more or ripe banana. The more ripe bananas the better it taste.

    http://myfoodforthesoul.com/methi-kela-na-bhajiya/

    Yum

    Methi Palak Thepla

     

    Methi Palak Thepla

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    Methi Palak Thepla is a Gujarati Flatbread also known as Dhebra or Methi Palak na Thepla. It’s made with Methi (fenugreek leaves), Palak (spinach), Whole Wheat flour and spices for flavoring.  It’s a healthy and good snack especially for the little ones who are not a big fan of green leafy vegetables.

    I like to use methi and spinach in a lot of my dishes. It’s important to include green leafy vegetables in your regular diet. So, I always have fresh Spinach in my fridge and whenever I buy a big bunch of Methi …I pluck the leaves from the stem, finely chop and wash it thoroughly and place it in large tray/dish and let the water dry out and then store it in an air tight container of zip lock bag and freeze it for later use.

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    This Gujarati flat bread snack can be made in many different varieties …..and every household has their own version of making them. Plain, Methi and Dudhi ( Green Squash) Theplas are an all time favorite in my household. I grew up always having it around…my mom and grandmother would make a huge stack of them and store them in an air tight container (roti dheba) so we would always have a healthy snack on hand.

    My husband likes to eat these Methi Palak Thepla for breakfast so, I spread lightly some Coriander Chutney or any Achar (pickle) and roll it up for him. I also lightly spread jam and roll them up for my kids as a lunch box idea. There is endless ways to enjoy Methi Palak Thepla …some like it with their Tea or Achar or it also goes well with raita or plain yogurt.

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    If you enjoy eating Spinach or Mehti then be sure to check out these recipes for flatbread/Smoothies: Broccoli Tofu Paratha,  Spinach Tomato Omelette (Eggless), Spinach & Arugula Smoothie, Green Deluxe Smoothie.

     

     Step by Step Pictures to make Methi Palak Thepla:

     

    1. Into a bowl add in all of the ingredients (except the oil for frying) wheat flour, red chili powder, turmeric powder, garlic powder, sesame seed, sugar, yogurt, methi leaves, palak, salt and oil. ( In the picture below I’m using my Kitchen aid Stand Mixer bowl, but this can be done in a regular large bowl).

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    2. Mix all ingredients so its will incorporated into the flour. Add little water at a time and knead into semi soft dough once done apply a little oil to the palm of you hands and spread all over the dough. **It should not be too hard or too soft and sticky**. Cover it and keep it aside for only 10 minutes. Do not let it rest for more than 10 mins. If so methi leaves and spinach will starts releasing water which will make the dough soft and sticky.

     

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    3. After, 10 mins knead the dough once more and divided the dough into approx. 12-13 tennis size balls and flatten them in between your palms.

    Now start rolling the Methi Palak Thepla. Take flatten ball, dust it into dry flour. Roll it into approx. 5-6 inch diameter circle using rolling pin on a rolling board. **roll it out thin**

     

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    4. Heat the tawa or non- stick pan on medium-high heat for shallow frying thepla. ***Tawa should not be smoking hot***

    Once Tawa is hot place rolled thepla on it and let it cook for 30-40 seconds or till you see a few bubbles on the top.  With the help of spatula flip it. Drizzle some oil and spread it evenly on it and let it cook for 30-40 seconds.

    Flip the thepla again. Press it lightly with spatula starting at the edges then into the center. Also apply some more oil on top side and flip and cook again by pressing. Cook till both sides are properly cooked.

     

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    5. Once both sides are cooked, remove thepla onto a plate *** place paper towel on the bottom of the plate so it will absorb the water from the steam and avoid the theplas from getting soggy.

    Repeat the process with the rest of the flatten balls. Once all the theplas are cooked them rest for 10 mins. before transferring them into an air tight container.

     

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    6. Serve with your choice of plain yogurt or achar (pickle).

     

    Methi Palak Thepla

    Prep Time: 30 minutes

    Cook Time: 30 minutes

    Total Time: 1 hour

    Yield: 12-13

    Ingredients

    • Whole wheat flour (Chapati atta) - 1 ½ cups + some more for dusting
    • Red chili powder - 1 teaspoon
    • Garlic powder - 1 teaspoon
    • Turmeric powder - ¼ teaspoon
    • Sesame seed - ½ teaspoon, optional
    • Yogurt – 2 tbsp (plain)
    • Sugar 1 teaspoon, optional
    • Salt - to taste
    • Fenugreek leaves (Methi leaves) - ¾ cup, plucked, finely chopped, washed
    • Spinach (Palak) – 1 cup, finely chopped and washed
    • Oil - 3 tablespoons + more for frying the theplas
    • Warm water - little less than ½ cup ** Please see Notes**

    Instructions

  • Into a bowl add in all of the ingredients (except the oil for frying) wheat flour, red chili powder, turmeric powder, garlic powder, sesame seed, sugar, yogurt, methi leaves, palak, salt and oil. ( In the picture below I'm using my Kitchen aid Stand Mixer bowl, but this can be done in a regular large bowl).
  • Mix all ingredients so its will incorporated into the flour. Add little water at a time and knead into semi soft dough once done apply a little oil to the palm of you hands and spread all over the dough. **It should not be too hard or too soft and sticky**. Cover it and keep it aside for only 10 minutes. Do not let it rest for more than 10 mins. If so methi leaves and spinach will starts releasing water which will make the dough soft and sticky.
  • After, 10 mins knead the dough once more and divided the dough into approx. 12-13 tennis size balls and flatten them in between your palms.
  • Now start rolling the Methi Palak Thepla. Take flatten ball, dust it into dry flour. Roll it into approx. 5-6 inch diameter circle using rolling pin on a rolling board. **roll it out thin**
  • Heat the tawa or non- stick pan on medium-high heat for shallow frying thepla. ***Tawa should not be smoking hot***
  • Once Tawa is hot place rolled thepla on it and let it cook for 30-40 seconds or till you see a few bubbles on the top. With the help of spatula flip it. Drizzle some oil and spread it evenly on it and let it cook for 30-40 seconds.
  • Flip the thepla again. Press it lightly with spatula starting at the edges then into the center. Also apply some more oil on top side and flip and cook again by pressing. Cook till both sides are properly cooked.
  • Once both sides are cooked, remove thepla onto a plate *** place paper towel on the bottom of the plate so it will absorb the water from the steam and avoid the theplas from getting soggy.
  • Repeat the process with the rest of the flatten balls. Once all the theplas are cooked them rest for 10 mins. before transferring them into a air tight container.
  • Serve with your choice of plain yogurt or achar (pickle).
  • Notes

    Spinach and Fenugreek leaves release a lot of water so when kneading the dough add very little water at a time …about 1-2 tbsp at a time.

    Make sure the tawa is not smoking hot, this will burn the theplas.

    Store in air tight container and keep at room temperature. Shelf life of thepla is about 5-6 days.

    When shallow frying the theplas, it will get really smoky so it’s best to either turn on the exhaust fan or open up your windows. The house will start to smell oily.

    http://myfoodforthesoul.com/methi-palak-thepla/

     

    Methi Palak Theplas are a great idea tiffin idea when travelling  ….. accompanied with some sweet mango pickle (gor keri) or nice spicy mango pickle.

     

    Yum