Methi Thepla

Friends, here is a recipe after a long, mandatory break due to long working hours. I hope to be more regular, henceforth. 

Methi Thela is a very healthy and easy-to-make Gujrati recipe. Theplas can be made and preserved for several days. It is a preferred food caried by many during travelling as you can roll it and eat it comfortably.Theplas are generally eaten with traditional mango pickle or Chunda (a tangy sauce made from shredded raw mango).

Servings

: 10-12 theplas

Ingredients:
For the Curd mixture :
1/2 tspn Carom seeds  (Ajwain / Ajma / Owa)
1/2 cup Sour Curds (Yogurt)
1 tspn Sugar
Salt to taste
1/2 Riped Banana
2 tbspns Vegetable oil

For Methi Thepla :
1 and half cups Whole wheat flour
1/2 tspn Turmeric powder
1/2 tspn Red chilly powder
1/4 tspn Asafoetida (Hing)
1 tspn Coriander - Cumin Powder
1 Cup chopped fenugreek leaves (Methi)
Curd Mixture (As above)
Water as required

Other Ingredients :
Wheat flour (for dusting)
Vegetable Oil (for roasting)

To serve with :
Tomato Ketchup Or
Green Chutney Or
Mango Pickle Or
Mango Chhunda

Method:

To make Curd mixture:

Corasely crush the Carom seeds. Take curd in a bowl. Add Carom seeds powder, Salt, Chopped Banana, Sugar and oil to it. Mix it with the help of blender to make smooth paste. Set it aside.

To make Methi Thepla:

Wash methi leaves and chop it finely. Take Whole wheat flour in a mixing bowl. Add turmeric powder, red chilly powder, asafoetida, coriander-cumin powder and chopped fenugreek leaves. Mix all the dry ingredients together. Then add the curd mixture to it slowly and knead it into a dough (Normal roti dough). If required, add some water to it. Also, check the taste of dough and adjust the spices, if required. Rest the dough for half an hour. 

Heat a griddle / Tawa on medium flame. Now make small sized balls of the dough. 

Take a dough ball on rolling surface and dust it with wheat flour. Roll out the dough balls into round shaped thin rotis. Dry roast the thepla from one side. Now change the side and apply some oil to it. Again, change the side and apply some oil. Roast it from both the sides.

Serve hot with Tomato Ketchup, Green chutney, Mango pickle or Chunda. 

Notes:
1. The sugar may be substituted with Jaggery.
2. You may also add two tablespoons of Bajri flour or Besan flour

Stepwise Pictures:

Gulkand Satori

Satori (or Satorya) is a stuffed sweet Indian bread. Generally, khoya / mawa is stuffed inside the roti to make Satori. Here I have added some Gulkand to mava to give it a twist. Gulkand is a sweet preserve of rose petals and is readily available in markets.The Satorya / sweet breads can be preserved for 7-8 days without refrigeration. 

Ingredients :

For Stuffing :
1 tbspn ghee
1 cup khoa / mava
3-4 tbspns Gulkanda
Sugar as per taste (or Sugar free)
1-2 drops Rose essence

For Cover :
1 Cup All purpose flour (Maida)
1 tbspn Ghee 
A pinch of Salt 
Water as required

For Roasting :
Ghee 

Method:

To make stuffing :
Heat ghee in a pan. Add mawa and roast till it changes its colour. An aroma will be released at this stage. Not turn off the flame and add Gulkanda, Sugar and rose essence. Knead the mixture. Make lemon sized balls and set it aside.

To make Cover :
Take All purpose flour (Maida) in a vessel. Heat Ghee and pour it on  the Maida [This is called 'Mohan'(Moan) in marathi]Now knead maida with water and set it aside for 10-15 minutes. Make lemon sized balls of maida. 

To make Satori :
Place flat pan on medium heat. 

Take cover-dough balls on a roller. Roll a small round sized puri of it. Place stuffing ball in the centre of the rolled bread. Cover it from all the sides. Roll it into a circular shape. Place it over the hot flat pan. Roast both the sides of the roti. Drizzle some ghee from the sides for roasting.

Notes :

You may replace All purpose flour with whole wheat flour to make it healthy.
You may try various other stuffings like leftover sweets like Burfi, pedha, etc.

Stepwise Pictures :