Methi and Cabbage Thepla

Theplas are spiced up methi parathas, originated in Gujarat these parathas are simple yet delicious. These are perfect for long road trips as they stay so well . Thepla is one of my favorite dish from Gujarati cuisine. As I grew up in Mumbai many of my friends were Gujarati and hence started liking it. My other absolute favorite is Undhiyu(Mix vegetable casserol). Methi thepla is quite common, theplas can be made with other grated veggies as well or just plain theplas made with wheat flour and spices. In today's recipe I also added little bit of finely grated cabbage.

Ingredients(Makes around 12-14 theplas)

2 cup chopped fresh methi leaves(Fenugreek Leaves)

1/2 cup finely grated cabbage

1 1/4 tsp chili powder

1/8 tsp turmeric powder

1/2 tsp carom seeds

1/4 tsp cumin powder

1/2 tsp coriander powder
1 tsp garlic paste
1 tsp ginger paste
Salt as per taste

2 tbs yogurt

1 tbs canola oil + more as required for shallow frying

1/3 cup besan(chickpea flour)

2 cup whole wheat flour

Approximately 1/2 cup water to knead the dough

Method
Mix all the ingredients using water little by little to form a soft dough. Divide the dough into equal portions and form them into balls. Roll out each balls into 3 inch circles, apply little oil and fold to make a semicircle and fold it again to make a triangle. Now roll the thepla into circle shape again and place it on a heated pan or griddle. Cook thepla from both sides spreading oil on them evenly. Repeat the same procedure for the remaining balls. Traditionally thepla's are served with chunda(pickle made with raw mangoes) but since I didn't had any I served them with Mix Vegetable Pickle.

Comments

कोबीची पचडी / Kobichi Pachadi / Shredded Cabbage Salad

This is a typical Maharashtrian koshimbir or salad recipe. It is a simple side dish which can be eaten with roti or just as a salad. This is not a yogurt based salad though that's why I guess it is called pachadi. It is quick and easy to make, with few ingredients you can have a healthy and tasty side dish. Ingredients(serves 2-3) 2 cup shredded cabbage 2 tbs roasted coarse peanut powder 2 tsp sugar 1 1/2 tsp lime juice Salt as per taste 1 tbs chopped cilantro For Tempering 2 tsp oil 1/4 tsp mustard seeds 1/8 tsp cumin seeds A pinch of asafoetida 1/8 tsp turmeric powder 1 small green chili cut into 3-4 pieces Method In a serving bowl, assemble together, shredded cabbage, coarse peanut powder, sugar, lime juice, chopped cilantro and salt. Heat a small pan and add oil. Once heated, add mustard and cumin seeds, after they crackle add asafoetida, turmeric and green chilis. Shut off the gas. Add this tempering to the above assembled salad. Mix everything tog...

Guide to Green Leafy Vegetables

The idea for this post came from one of my dear friend. She one day asked me what kind of green leafy vegetables you make. I said to her that I make quite a few. She suggested why don't I post pictures and names of the leafy vegetables that we get here in US. I liked her idea and started writing this post. Just a note that I have mentioned only the ones that I have used in my kitchen. There are plenty of leafy greens out there to try! In marathi we call all leafy greens as पालेभाज्या. My mom makes variety of greens but living in US we might not get all of them as in India. I shop for groceries in a Korean store but they carry all Indian vegetable variety plus all other Indian groceries. I tried some new leafy greens and tried to make Indian/Marathi style recipes. I have listed names of few greens that I normally cook with. Swiss Chard Young Radish Mustard Greens or Sarson/सरसों का साग Red Shen Choy/लाल माठ Gongura/Sour Leaf/आंबाडी Spinach/Palak Methi/Fenugreek Le...

Kulith Pithla(कुळीथ पिठलं )

पिठलं/pithla is a comfort food for most of the Maharashtrian people. Pithla made from chickpea flour is more common than Kulith Pithla. Many Maharashtrian people are unaware of kulith pithla. English name for kulith is horse gram. In Kokan region kulith is more popular, it is used to make pithla as well as उसळ . Kulith powder is easily available in market in India. I have looked for it here in US but still no luck, have to get it from India every time I visit. For some people it takes time to adjust to its nutty and strong flavor. When you need a quick bite of comfort food, Kulith pithla will certainly satisfy your taste buds and plus it will come together in minutes. Serve it hot with white rice or पोळी/roti. Ingredients(Serves 3-4) 1/2 Cup Kulith Powder 1 Small onion chopped 2-3 Garlic cloves(diced if big) 1 Tbs oil 1/4 Tsp mustard seeds 1/8 Tsp turmeric powder Pinch or two of asafoetida 2 Amsul(dried Kokum) 1/2 Tsp chili powder 3 Cups water Fresh cilantro cho...

Search This Blog