Mixed Flour and Vegetable Thepla

Thepla, a staple bread from Gujarati kitchens is nutritious and can be served for any meal of the day. The bonus point is that one doesn't need to go through the hassle of preparing a side dish to go with them. A spicy pickle and yogurt on the side will do, the two staple ingredients of any Indian kitchen. Theplas remain softer for longer periods unlike the regular rotis and therefore are ideal to get packed in a lunch box, a picnic basket or as a travel food.

I gave a small twist to the traditional recipe adding a blend of flours and vegetables to make it more healthier and filling. You can customize the recipe by adding flours you have on hand and raw vegetables you think would work in theplas. Adjust the spice quantities if serving little ones and they can eat them directly with some ghee smeared over them, if preferred. You can find the classic methi thepla recipe here and oats thepla here.

Ingredients: (Make about 12 theplas)
1 and 1/4 cup wheat flour (gehu ka atta) + extra for dusting
2 tbsp. chickpea flour (besan)
2 tbsp. amaranth flour (rajgire ka atta)
2 tbsp. millet flour (bajre ka atta)
2 tbsp. sorghum flour (jowar ka atta)
1/8 tsp. ground turmeric
Salt to taste
1 inch piece ginger + 2 -3 green chillies (adjust the quantity as needed)
or
1 tsp. ginger - green chillie paste (or adjust as needed)
1/4 cup fresh / frozen green peas
1/2 cup roughly chopped fenugreek greens / methi
1 carrot, peeled and grated
1 tsp. white sesame seeds
1/3 cup yogurt (I used homemade fat-free yogurt.)
1 tsp. oil + extra to toast theplas (I used canola oil.)
Water as needed

Method:
1. Pulse the flours, salt, turmeric, ginger - green chillies (if not using paste) and peas in a food processor until ginger, chillies and peas are chopped into fine bits. Or just coarsely grind the peas alone.
2. Transfer the ingredients to a mixing bowl and add all the remaining ingredients except water. Form a firm dough adding water if needed, in small increments. (You may need a tbsp. or two of water.) Finally add a tsp. of oil and knead for few seconds.

3. The final dough should be soft and pliable, easy to roll into a ball. If it is sticky, add flour as needed and knead it to make it firm. In case it is too dry, add a little water and knead. Cover and set aside for about 30 minutes. Divide the dough into 10 - 12 balls or make lemon sized balls.

4. Work with one flour ball at a time, keeping the rest covered. Coat a ball with flour and press slightly to flatten it. Roll it into a thin circle of about 5 inches diameter, dusting the work surface with flour if needed. (Theplas can be rolled and toasted simultaneously. In case of novice cooks, a few theplas can be rolled before turning on the stove so that the process would not become overwhelming.)  

5. Heat a cast iron or non stick griddle over medium heat. Place the rolled thepla on the pan and cook until the surface appears bubbly. Flip it and add 1/2 tsp oil around the edges and run the backside of the oily spoon over the surface of the thepla just to coat it with oil. Press the edges down with a spatula to cook evenly. As soon as the brown spots appear on the bottom side, flip it once more, cook for 10 seconds or so and transfer it onto a plate.

6. Repeat the steps 4 and 5 until all the theplas are made. 
7. Serve them with some Indian style spicy pickle / achaar and yogurt. Lightly smear with ghee if serving kids.

This post is an entry for Blogging Marathon #97 and BM - 'Kids' Delight' event hosted by Renu this month with 'Travel Food' theme.


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Bajra - Methi Rotis / Methi Dhebra / Indian, Millet Flour Flatbreads

 
Here are some millet flour based flatbreads as part of the 'healthy lunches' I am posting this week. These are inspired from the western state of India, Gujarat and can be converted to a gluten free version if wheat flour is left out from the recipe. These wholesome rotis are spicy on their own and do not need any side dish as such but a spicy pickle and some cool yogurt would make great accompaniments. Dhebras can be made two ways. The first one where wheat flour is completely eliminated, shaped into smaller and thicker discs and are deep fried. The second method is where they are rolled out into thin rotis like I did and are cooked with little oil. The deep fried dhebra make a great evening snack while the thinner version makes a great addition to lunch or dinner menu.

Ingredients: (Yield 8 - 9 dhebra)
About 2 cups firmly packed fresh fenugreek greens / methi leaves 
1 or 2 green chillies
1 tsp. grated ginger 
1 and 1/2 cups millet flour / bajra flour 
1/2 cup wheat flour (optional)  + extra for dusting
1/8 tsp. turmeric powder
Salt to taste
1/2 tsp. red chili powder
2 pinches of asafoetida
1 tbsp. white sesame seeds
1/4 cup yogurt
Oil for toasting dhebras

Method:

* Coarsely chop the fenugreek greens and finely chop green chillies.

* Combine flours, turmeric, salt, chili powder, asafoetida and sesame seeds in a mixing bowl. Next add fenugreek greens, green chillies, ginger and yogurt to the bowl and mix well.

* Add water in small increments and form a firm but a pliable dough. Cover and rest the dough for about 10 to 15 minutes.

* Grease your palms with oil and divide the dough into 8 or 10 portions and shape each ball into a disc between palms. Work with one dough portion at a time and keep the rest covered.

* There are two ways to proceed after this step. Method one involves rolling out the dough balls into thin circles and toasting them on a hot skillet. Method two involves directly placing the dough ball on an unheated, oiled tawa / flat pan, shaping it and then toasting. I am giving below both methods though I don't follow the rolling method. I find the second method convenient and easier since the millet dough tends to be on the stickier side. 

 

Method 1: 

* Heat a skillet on medium flame.

* Roll out each portion into a thin circle of about 5 - 6 inches diameter, dusting with flour if necessary.

* Place the rolled out disc on the hot skillet. Flip it when you notice bubbles on top. Apply oil on the surface after about 10 seconds and then flip it again. Continue  to cook gently pressing it with a spatula until brown spots appear on the bottom side. 

* Apply a little oil over the top side, flip it and cook until the bottom side now develops brown spots. 

* Remove the dhebra and cook the remaining dhebras following the same steps.

* Keep the cooked dhebras covered until serving.

Method 2:
* Pour a tsp. of oil at the center of an unheated tawa / skillet / flat pan. Place a portion of the dough at the center and shape it into a thin circle using fingertips. Turn on the stove and cook on medium flame until there are brown spots on the bottom side, . Brush some oil over the top side and flip it. Cook until the bottom side develops brown spots. Remove the dhebra once it is cooked on both sides.
* Let the skillet cool down a bit before cooking the next one since the dough can not be shaped on a hot skillet. To cut down the waiting time, the skillet can be washed in cold water or two skillets can be used instead. 

This post goes to Blogging marathon #77 under the theme "Healthy Lunches". Check out the page to read what other marathoners are cooking.

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Beetroot Parathas / Spicy Stuffed Beetroot Flatbreads

My second one in the 'Flatbreads' series this week is going to be these Indian style spicy flatbreads with a beetroot stuffing. Potato, radish, cauliflower, lentils or paneer (milk based Indian cheese) are the most commonly used ingredients to stuff the unleavened Indian breads called parathas / paranthas. These parathas with a spicy stuffing do not need any other side dishes to go with and are served with a pat of butter, yogurt and a hot pickle if needed. Beetroot filling though not a conventional one, offers a healthy alternative and these parathas are one more way to include the iron and folic acid rich root vegetable in the diet.

I love the earthy flavor of beets and usually prefer to retain it in a dish by not overly masking it in spices. These parathas are no exception and only ginger and chili powder add the heat factor here. I sometimes tend to add garam masala but not particular about it in these parathas. A dash of ground coriander and cumin or amchur may be an interesting addition too though I prefer to keep the filling simple as mentioned above. I had made them spicy and so, a cup of yogurt was all I needed to enjoy them.

Ingredients: (Yield 6 parathas)
1 cup wheat flour / atta + extra for dusting
1 peeled and grated beetroot (about 2 cups)
1/2 tsp. grated ginger
1 tsp. cumin seeds
1/2 tsp. red chili powder (or as per taste)
1/4 tsp. garam masala (optional)
Salt & oil as needed

Method:
* Combine wheat flour and 1/4 tsp. salt in a mixing bowl. Add water and mix working with your fingers to for a firm, pliable dough. (6 to 7 tbsp. water would be needed for this quantity flour.) Add a tsp. of oil and knead the dough for a minute or two. Cover and leave the dough to rest for at least 30 minutes. I usually leave the dough to rest for about two hours as I don't knead.
* Meanwhile, prepare the stuffing for parathas. Heat 2 tsp. of oil in a pan and add cumin seeds. When they start to brown, add the grated beetroot and salt. Mix with a spatula, cover and cook on low flame until the beet gratings are cooked. Add chili powder and any other seasonings if using and mix well. Cook for a minute more and turn off the stove. Let this stuffing come to room temperature before preparing the parathas.
* Knead the dough again for few seconds and divide it into 6 or 12 portions depending upon which method mentioned below you are going to use to roll out the stuffed parathas. Roll each dough portion into a smooth ball. Work on one portion at a time and keep the remaining covered. 
* There are two ways to stuff and roll the parathas. The first method requires some amount of expertise to stuff and roll without spilling. In this case, a dough ball is rolled into a circle and the stuffing is placed at the center. Then the edges are brought together encasing the stuffing in a disc form and rolled again. 
The second method is the easiest one where you roll out two dough circles for each paratha. Spoon out the stuffing over one circle, place another circle over it, join the edges and then roll them together. Check my aloo paratha post for a detailed explanation with pictures. 
* Heat an iron griddle or a shallow, non stick pan and place the rolled out paratha. Toast the paratha, brushing generously with oil until both sides are cooked well and brown spots appear.
* Repeat the steps of rolling and toasting the parathas with the remaining dough balls and the stuffing. Serve them hot with yogurt and a spicy pickle.
 
This goes to Blogging marathon #69, under the theme 'Flatbreads'. Check here to find out what the other marathoners are cooking as part of the BM.

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