Last week I made theplas for the first time.. They are my FIL's favourites and he asked me to make them for dinner. I saw the recipe and was skeptical about how the taste would be. I was really surprised at the taste. Last time when I made it I followed the thepla recipe given in Tarla Dalal's website. This week grew a bit bolder and did some modifications to the recipie..
Thepla is an integral part of Gujarati Cusine. They are also called masala chapati. As the thepla itself contains spices I was wondering what curry to make along with it. Finally decided on Sprouts veg kurma my own creation :)
Last week we brought a new blender / chopper (murphy richards). I am very excited after seeing how the chopper works. So For the sprouts veg kurma.. in went all the veggies that I had in the fridge for chop chop in the chopper. Raghu was asking me do you really need to cut the veggies so fine or do you just like using the chopper :)
Hmmm.. so my little chopper is my new best friend. You will not belive how fine my greens get chopped in it.. Ok Ok. let me stop my chopper saga and get on with the recipe.
Methi palak Thepla
whole wheat flour - 3 cups
Curds - 1.5 cup
Turmeric powder - 1/2 tsp
chilli powder - 5 tsp
coriander powder - 1 tsp
Cumin powder - 1 tsp
Oil - 3 tsp
Methi - 1/2 cup finely chopped
Palak - 1/2 cup finely chopped
Potato - 1/2 cup finely chopped or shredded.
salt to taste
Cook the potatos in boiling water for 5 mins.. Drain water
Mix all the ingrdients and make a soft dough. Add water only if necessary.
Knead the dough till it is smooth. Divide into lemon sized balls.
Using a rolling pin, roll out the each portion into 125 mm. (5") diameter rounds.
Cook each round on both the sides on a tava, smearing a little ghee / oil on both sides until brown spots appear on the surface.
Sprouts veg kurma
Moong sprouts - 1/2 cup
Corn - 1/4 cup
potato, carrot - finely chopped - 1/2 cup each
capsicum - finely chopped - 1/2 cup
oil - 3 tsp
coriander leaves for garnish
To be ground into paste with no water:
onion - 1
tomato - 2
coconut scrapped - 2 tbsp
cinamon - 1' piece
cloves - 1
pepper - 8
green chillis - 3
ginger - 1" piece
Cook Moong sprouts in boiling water for about 5 - 6 mins. Drain water
Heat 1 tsp oil in pan, stir fry carrots, potatos and capsicum. Keep aside
Heat 2 tsp oil in pan and add the ground paste.
Fry till oil starts leaving edges.
Add salt and all the vegetables.
Add 1/2 cup water and cook on med flame covered for 5 mins.
Check the consistency. If OK garnish with coriander and serve with Thepla.