Wednesday, April 25, 2007

Methi Theplaa JFI-WBB Green Leafy Vegetables

A very big Hi !!!! after a very long time to all my friends out there. I am sure by now you guys think that I have stopped blogging for good and also wondering why . But that's not the case the dears. I am very much still into blogging but its only the fact that I have had no broadband connection now for almost a month and a half that has stopped me. Other wise wild horses couldn't keep me away from my blog.
I would also like to thank-you all for the wonderful comments you left on my photograph that got published in the newspaper. Well here I am back on my blog and feeling great about it.
A couple of weeks ago we went on a picnic . It was a group of 5 families and we had a ball. We all took loads of stuff to eat and the kids really enjoyed the day out. The weather is certainly smiling on England these days and we did make the most of one such glorious Saturday. My contribution to the picnic was this simple to make but all-time favourite snack of Methi Theplas.
So let me share the recipe with you:
This recipe makes about 20 Theplas
3 cups whole wheat flour,
2 cups fresh methi (fenugreek leaves) finely chopped
2 tblspns besan (chickpea flour),
4 to 5 cloves of garlic crushed ,
2 tspns saunf powder (optional),
1.5 tspn chilli powder,(can be substituted with 2 green chillies very finely chopped,
1 tspn each of dhana-jeera powders,
1/2 tspn turmeric powder,
1 tspn sugar,
2 tblspns oil,
approx 1 tblspn salt,
What next:
1. Mix all the ingredients and add just enough water to knead into a moderately soft dough.
2. Make around 20 balls of the same size.
3. Roll out one ball at a time into the size of a small paratha and roast on a hot tawa until light brown spots appear on both sides.
4. Once all the parathas or theplas are cooked brush oil on all the theplas. Let them cool and then store .
These theplas go well with sweet and sour mango or lemon pickle and curds. They are ideal to carry on a picnic or as a breakfast or tea time snack.
This is my entry to JFI-WBB Green Leafy Vegetables co-hosted by Indira of Mahanandi and Nandita of Saffrontrail. I think this JFI theme simply rocks.


Asha said...

Good to see you back blogging Anupama.A sunny England in April?! That's great news indeed!!Enjoy:))

Theplas look delicious.You could send this to JFI "Greens" before the end of this month,will be a perfect entry with the Methi in there!

Sreelu said...

Wow Anupama I love Thepla's adding methi makes it even more yummer

Thanks for the recipe.

Lakshmiammal said...

I was wondering what to do with the methi I have got. Just in time , I saw yours. Thanks

Dr. Soumya Bhat said...

Hey Anupama ,
Welcome back.Lovely presentation .The tepla looks awesome with those pickles hmm ....really nice

Vani said...

Theplas look delicious! I've never tried to make them at home though. Am saving your recipe! :)

Ameeta Shivkumar said...

Hi Anupama!

Thanks for the also try my way..I add Dudhi (bottle gourd), a wee sour yoghurt to the theplas do not put water as the dudhi releases water ..add only if need be! No sugar!
It is truly yummy and kids/adults avoid dudhi in their diet get the benefit as it is so yumcious!

Ameeta Mehta

viagra online said...

Thank you very much for the recipe! would know very well I think if you add sour cream!