Methi thepla | Methi masala paratha

I am in love with Methi in any form and hence try to include it in some way in the diet. 

Methi thepla is a flavoured flat bread recipe from gujarati cuisine prepared with fresh fenugreek leaves. This thepla comes very handy as a lunch box recipe and also for tiffin box while traveling since it has a longer shelf life compared to normal roti’s and can be easily preserved for 3 days in room temperature

while the fenugreek leaves are considered to be bitter in taste, it has several heath benefits to offer. Firstly, it helps in improving digestion and appetite, it is full of antioxidants and fibre, which eventually removes all toxins from our body. Secondly, fenugreek leaves helps in reducing body weight and can be easily included in diet for weight watchers. It is also considered to be good remedy for menstrual disorders especially the pain and the cramps. lastly, it also helps to cure hair loss disorder and helps to retain the glow on skin.

Ingredients

2 cups wheat flour / atta

¼ cup besan / gram flour

½ tsp kashmiri red chili powder / lal mirch powder

1 tsp sesame seeds / til

¼ tsp turmeric / haldi

½ tsp carom seeds / ajwain

1 green chili, chopped

salt to taste

1 inch ginger, grated

1 cup methi leaves / fenugreek leaves, finely chopped

½ cup curd / yogurt, fresh / sour

water as required, to knead dough

2 tsp oil

5 tsp oil / ghee, for roasting

Method

firstly, in a large mixing bowl take wheat flour and besan.

also add chili powder, turmeric, sesame seeds, carom seeds and salt.

additionally, add green chili and ginger.now add finely chopped methi leaves.give a rough mix making sure the spices are combined well.

furthermore, add half cup of curd and combine the dough well.

additionally, add some water and knead the dough.

knead the dough to smooth and soft texture like of chapathi dough.

add 2 tsp of oil and knead the dough for 5 more minutes.

now pinch a medium sized ball dough, roll and flatten it.

also dust with some wheat flour.

further roll it in a thin circle like chapathi or paratha.

now on a hot tawa place the rolled thepla and cook for a minute.

flip the methi thepla also brush oil / ghee and press slightly.

finally, serve methi thepla with raita and pickle.

Tips:

Thepla has to be fried on medium to high flame and not on low flame. on low flame the thepla would turn hard and brittle. 

Adding curd is optional while kneading the dough. however curd helps to make thepla soft

Addition  ajwain or carrom seeds which help in digestion of gram flour.

Stuffed Broccoli and Paneer parathe | Kids lunch box recipe

For the day two Bogging marathon - car snacks theme sharing this yummy and healthy parathas. Tried the combination of broccoli and paneer for the first time..we just loved it..too good. Do try this out..enjoy these with yoghurt dip or with pickle.  These make an awesome picnic food while the family is on the go!


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#46.
Recipe source:  Here

Ingredients:

For Stuffing
1 large broccoli flower and stalk grated
200gms cottage cheese grated
4 garlic pods grated
1-1/2 inch piece ginger grated
8-9 green chillies finely chopped
4-5 tbsp. coriander finely chopped
2 tbsp. coriander pwd
1/2 tsp. garam masala
salt to taste

For the dough
3-1/2 cups whole wheat flour
3 tsp. carom seeds
salt to taste

Method
Heat a tea spoon of oil in a non stick pan and sauté the broccoli with a pinch of salt on high flame and let the water disappear. Cool this and all the other ingredients for stuffing.
Knead a firm dough using the ingredients under the heading dough. Take two ping pong sized dough balls and roll them into a circle of 3 inches.Place double the volume of ping pong ball on one circle and seal it using another circle and roll it into a paratha. Roast it using oil on a griddle.
Serve hot with a dollop of fresh butter along with pickle and curds.

Broccoli Parathe

Had prepared this on 15th august morning and was lucky to catch a glimpse of Indian Independence celebration on melbourne skies from our kitchen backyard! I knew independence day is celebrated in counsulate and some offices here, but didnt expect the tricolor hot air balloons to adorn the skies in the wee hours of morning. (hope i had a dslr to catch the colors!! on my wishlist for long)

"Me jahan rahoo..me kahi bhi rahoo, teri yaad saath hai" Love india with all its problems, imperfections... hope the good Samaritans like Anna would be able to remove the layer of dirth which has covered our country... at least to some extent along with support from all sections of society. The beautiful, incredible India is waiting to bloom again with young vigor and old traditions.Looking at the humongous support which the mission lokpal bill got, it is definitely clear that the people of India are waiting to get the freedom again..freedom from all the vices of the society. Strong leadership and proper guidance with public interest in mind is the call of the hour. The ray of hope is still there to make the country a better place for our children.

"Hum honge kamyab ek din. Jai Hind"

Like most Indian kitchen, Broccoli is not a very regular veggie in our kitchen. For my MIL it is "hari gobi"(green cauliflower) with not so appealing a taste! With very few takers in the form of salad(including me ;)), I was thinking how can I make everyone have this healthy veggie. Then one of my hubby's friends visited us. She suggested this recipe, I quickly made a note of it. then I had to try it!! The parathas came out well and tastes best when served right from the stove!!

ingredients:

1 cup wheat flour/aatta ( regular chapati dough )

3/4 cup grated broccoli

salt to taste

1tsp red chilli powder

1tsp garam masala

finely chopped green chillies (optional)

ginger garlic paste (optional)

1 tbsp ghee

method :

Knead the above ingredients except ghee into dough. Take a lemon size ball of dough. Roll it out and roast on the hot girdle applying ghee on both sides.

Serve hot with any side dish or pickle.

Sending this to Tickling Palates's Scrumptious Breakfast and Taste of Pearl City's Any One can cook

Let’s Cook ~ Scrumptious Breakfasts

Culinary - Laccha Paratha

This is a very simple and beautiful paratha. It takes a little time to prepare each one, but when you get the praises and everyone enjoys it, then it becomes worth the effort! My husband likes it a lot with masala sabjis, best with bharwan masale baigan(eggpant). you can make it with your regular chapati flour without any additional ingredients.

ingredients:

1 cup wheat flour/aatta ( regular chapati dough )

salt to taste

1 tbsp ghee

1 tsp ajwain (optional)

method :

Take a lemon size ball of dough (1.5 times the size of regular chapati ball). Roll it out into full size, apply ghee allover the surface on one side. Sprinkle little dry flour and ajwain (optional). If you do not add salt in the dough, you can sprinkle little salt also. Cut the entire surface into thin strips around 1 cm think.

Keep the strip one on top of another, starting from the end. bring it till the middle. repeat the same for other end. the smaller strips will be on top and the longest ones will be at the bottom. roll the strips to form a pinwheel, stick the ends by pressing it.

Now gently spread this rolled pinwheel with the rolling pin(belan)

roast this on a hot girdle(tawa) from both sides. then with the help of tongs, roast it nicely on the flame of the gas (like chapati) You can make it more crispy depending on preference, but make sure it is not uncooked, since it is quiet thick.

Apply ghee lavishly and serve hot with any masala curry.