Tag Archive | whole wheat flour

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

Carrot Zucchini Paratha

Carrot Zucchini Paratha | A complete healthy and delicious Gajar Zucchini Paratha

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The weekend is almost here and if you’re wondering what to make…. then this is the perfect breakfast or lunch recipe for the entire family. “Carrot Zucchini Paratha” is a simple, flavorful, but nutritious Indian flat bread. It’s made with the goodness of grated carrots and zucchini, whole wheat flour delicately flavored with light spices and lots of finely chopped fresh coriander leaves.

 

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Parathas are so versatile they can be pep up with many additions. I came up with this combination ….after finding that these where the only two vegetables leftover in my fridge. Well, this was the perfect way to use both of them up and make a mind-blowing combination dish with tons of flavor.

Stuffed Paratha are great, but incorporated and combined parathas are even better. Many people seem to think that parathas are only made by stuffing them. No! that theory is absolutely wrong. Innovation and Creation can make wonders !

 

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I use to make my parathas by stuffing them with different mixtures but, I was finding it difficult to get my kids to eat them. That’s when I started to mix the stuffing into the whole wheat flour and combine it all together. MY kids actually started enjoying them and it made things a lot more easier for me. 🙂  I love this method it makes a great school tiffin idea, or a quick snack idea for the kids or the entire family. These parathas go great with Green Coriander Chutney, Mint Coriander Chutney or Cucumber Raita.

Here are more great ideas for the tiffin, lunch,breakfast or on the go: Broccoli Tofu Paratha, Bhaji Paratha, Methi Palak Thepla, Aloo Palak Paratha with Cheese,  Paneer Bhurji Sandwich, Cheese Veggie Rice Balls, Cucumber Cheese Chutney Sandwich or Lemon Rice.

 

Carrot Zucchini Paratha

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Carrot Zucchini Paratha

Perfect breakfast, lunch, dinner or on the go parathas. Delicately flavored grated carrots and zucchini combined into whole wheat flour ..absolutely scrumptious parathas !

Ingredients

  • 2 cups – whole wheat flour (Atta)
  • 1 cup – grated carrots
  • 1 cup – grated zucchini
  • 1 medium onion – finely chopped
  • 1 tsp. – green chili paste
  • 1 tbsp. – ginger garlic paste
  • 1 tsp. - jeera
  • ½ tsp. – turmeric powder (haldi)
  • ½ tsp. – red chili powder (optional)
  • 1 tsp. – stuffed paratha masala
  • ½ tsp. – granulated sugar (optional)
  • ½ tsp. – salt (for mixing into flour)
  • Salt to taste
  • 1 tbsp. - oil (for stuffing mixture)
  • 2 tbsp. – oil (for dough)
  • Oil for shallow frying parathas
  • Finely chopped fresh coriander leaves

Instructions

Into a mixing bowl, add in whole wheat flour, salt and mix together. Keep aside.

Heat up non-stick pan on medium heat, add in oil for stuffing mixture, once warm add in jeera and sauté for 30 seconds. Add in onions, green chili paste and ginger garlic paste sauté till onions are light pink.

Then add in grated carrots and zucchini and mix well and cook for 2 minutes, keep stirring occasionally. Now add in all of dry spices; turmeric (haldi), red chili powder, stuffed paratha masala, sugar and salt to taste. Mix well and cook for another 1-2 minutes. Do a taste test and adjust spices/salt to your liking. Add in fresh finely chopped coriander leaves and mix. Keep aside to cool down for 5 minutes.

Once mixture as cooled down, add it into the whole wheat flour, add in the oil for the dough knead dough. (If mixture is still hot wait till cools down so you don’t burn our hands. If you stand mixture, or dough mixture use it! Saves a lot of time) . Add little water at a time and continue to knead dough. Dough should not be very soft, knead till smooth dough is formed.

Once dough is kneaded apply a little bit oil on the palms of your hand and rub all over kneaded dough. Cover and let it rest for 10 minutes.

Make medium sized tennis balls from the dough and roll into round parathas.

Fry the Carrot Zucchini Paratha on a hot tava with a few teaspoons of oil pressing around the edges till brown spots appears on both sides and they are cooked.

Serve Carrot Zucchini Paratha hot with makhan or butter and pickle, yogurt or chutney.

Notes

* sugar is optional

* instead of green chili paste you can add finely chopped green chilies.

http://myfoodforthesoul.com/carrot-zucchini-paratha/

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