Methi Thepla/ Parathas, Fenugreek Leaves Indian Flat Bread

Last week when I made Onion Stuffed Parthas, it became the most popular post on my facebook page , G+ and on my blog. I received 26 comments all saying that they love it, will try it for sure. I was on cloud nine when I got an email from a lady named Sushma saying that she loves my parathas recipes and she have tried them all, she gave me the title of ‘Paratha Queen’. Isn’t it nice when you get your readers’ love and appreciation! Ah! It is like a dream come true :-)

So, after so much of encouragement, here is it another recipe for parathas- Methi Paratha/Thepla. Methi theplas are very famous in Gujarat and is eaten as anytime food. I remember we used to get methi theplas in our hostel in the breakfast and I used to love them with tea.

Methi also known as fenugreek is very healthy and is a green leafy vegetable that must be consumed in day to day life. I know in India we get methi leaves only in winters, but we are lucky to find methi here in the UK even in summers. Anyways do not worry, I will soon post on Tuesday’s tip that how you can store methi leaves fresh for the whole year (yes fresh and not dried) :-)

Methi theplas are very easy to make and do need lots of preparation. The bitter taste of methi is what makes these Indian breads so special and unique. Trust me, just roll them up and enjoy with tea, chutney or pickle of your choice.

Ingredients:

1 cup whole wheat flour/atta

1 cup gram flour/besan

1 cup chopped fresh fenugreek/methi  leaves

1 teaspoon cumin seeds/jeera

1 teaspoon coriander powder/dhaniya

½ teaspoon turmeric/haldi

1 teaspoon red chili powder/lal mirch

1 teaspoon green chilli-ginger paste/hari mirch-adrak

2 tablespoon oil

1 to 2 tablespoon curd/yogurt

salt as required

oil for frying

Method:

Wash and chop methi levees properly and strain the water.

Mix all the ingredients except curd and start kneading without adding curd.

Make s soft dough with the help of curd; just add 1 tbsp or 2 tbsp water if required.

Keep the dough aside for 15-20 minutes covered with a kitchen towel. Then roll out 20 pedas or ball from them.

Place a ball of dough on a flat surface. Using a rolling pin, roll it out like you would a chapatti. Sprinkle flour on the thepla as when needed so it doesn't stick.

Heat a heavy skillet, griddle or tava. Place the rolled out thepla on it. Cook till brown spots appear on one side. Turn the thepla over, pour 1/4 teaspoon oil around it and let it cook till golden on both sides.

Repeat for all the dough.

Notes:

You can omit the use oil, simply use a napkin to roast the thepla. Remember no use of oil will not make the theplas last longer.

One can just use water instead of curd to knead the dough.

They are very good while travelling- just use more oil to fry them.

Serving Ideas:

There are so many ways to serve it with.. It can be eaten plain or serve with chutney, raita, any side dish or  pickle. This is perfect for breakfast; in fact for any time meal.

Again, they are very good for kid’s and husband’s tiffin box.

Tatse:

Spicy, soft and healthy 

I watched two movies in the weekend- Man Of Steel and Behind The Candelabra. What did you do on the weekends?

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Instant Raw Mango Pickle-Summer Special Aam Ka Achaar. Step By Step

Every time I think of summers there is rush of school memories. I used to be so happy to think about summer vacations, playing games with friends without thinking of the home work and then summer fruits like watermelon, musk melon and the most important one mango.

My mom used to make amazing raw mango pickle in summers and we used to eat it for whole year. It is a pickle loaded with lots of spices and beautiful aroma. I surely miss that :-(. Anyways I was happy to see some raw mangoes in the local market and I called my mom to know the recipe. She advised me to make instant pickle because other one needs lots of sunlight and is a very time consuming process. 

Last year I made aam ka hing ka achar which means mango pickle with the flavour of asafoetida and it was among the popular post for a long time. I have also tried making tomato pickle which of course can be made and enjoyed in any season.

The instant raw mango pickle is sooooo simple and quick. The tanginess of mangoes is balanced with sweetness of sugar and fennel seeds are added to give that pickle taste. I stored in the fridge for 1-2 weeks and it was still fresh. Truly a delight!! Here is the recipe.

Ingredients:

2 cups chopped raw mango/kacha aam/kairi

½ teaspoon cumin seeds/jeera

1 tablespoon fennel seeds/saunf

¼ teaspoon asafoetida/hing

2 tablespoons of sugar/chini/shakkar

Salt/namak to taste

½ teaspoon turmeric powder/haldi

½ tablespoon red chilli powder/lal mirch

½ teaspoon coriander powder/dhaniya

½ glass water/pani

1 tablespoon oil/tel

Method:

Heat oil in a pan.

When the oil heats, add 1 whole red chilli.

Then mix in of cumin seeds. Let them splutter.

Add  aseofetida

Add fennel seeds and mix.

Mix in half a glass of water.

Add chopped raw mango

Add salt.

Add turmeric powder.

Mix in coriander powder.

Add red chilli powder.

Finally add sugar and mix well.

Cover with lid and let it cook for 5-8 minutes or till mangoes become soft and mushy.















Notes: Sugar and red chilli powder can be increased or decrease as per ones's taste.
This taste better when cold. Serve with parathas.

Taste: Tangy, sweet and spicy

Linking this for Linking this for Made with love mondays, Shruti'sRasoi and Gayathri's CookSpot. Event by Archana's Kitchen - Summer Fiesta