Methi/Fenugreek Thepla

This is a Gujarati snack roti and is for sure healthy and tasty. It can be carried while travelling. Tastes best with any pickle.

These days, when i get fresh methi leaves, i make methi rice which has become one of the fav. in our house. But this time, i wanted to try something different, a new dish. That's how i ended up making these healthy yellow rotis. Its colour itself is very inviting and every bite of these thepla's tasted great. There is no need to tell you about the goodness of methi/fenugreek leaves. So guys...go on and try this recipe. You will definitely like it.

Ingredients

1 cup Whole wheat flour
1 cup Besan/Gram flour
1 cup Methi leaves (chopped)
1 tsp Coriander powder
1 tsp Red chilli powder
1 tsp Cumin powder
1/2 tsp Turmeric powder
1 tsp Ginger paste
2 tbsp Oil
2 tbsp Curd
Salt to taste
Water as required
Oil or ghee as required


Method

• Wash and clean methi leaves and roughly chop them. Keep aside.
• In a bowl, mix whole wheat flour, besan, methi leaves, coriander powder, turmeric powder, salt, red chilli powder, cumin powder, ginger paste, curd and oil.
• Knead them without adding water as methi leaves leave lot of water.
• If needed add water and knead again into a soft dough.
• Keep the dough covered for about 15 - 20 minutes.
• Make equal portions of the dough. Take one portion and roll it just like we roll for rotis.
• Heat a non stick tawa and put the rolled thepla on it.
• Cook on both sides and spread little oil or ghee on it. Do the same procedure for rest of the dough.
• When both sides are evenly cooked and golden brown colour, take off from heat.
• Serve methi thepla, hot with any raita, pickle or curd.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Palak Paratha

This is a simple, healthy and tasty paratha. This is an easy way to make the kids eat green leafy vegetable.

Ingredients

1 1/2 cup Whole wheat flour
Salt to taste
1 tsp Ajwain
1 cup Palak puree
Milk as required


Method

• Wash and blanch the palak leaves. Grind it into a smooth puree. Keep this aside.
• In a bowl, add whole wheat flour, salt, ajwain and palak puree. Mix well and make a dough.
• Instead of water, add milk if needed to make the soft dough.
• Keep this covered for 10 - 15 minutes.
• Make equal portions of the dough. Take one portion and roll it just like we roll for rotis.
• Heat a non stick tawa and put the rolled paratha on it.
• Cook on both sides and spread little oil or ghee on it. Do the same procedure for rest of the dough.
• When both sides are evenly cooked and golden brown colour, take off from heat.
• Serve the parathas hot with any raita, pickle or curd.

 

  

* increase or decrease the quantity of the ingredients as per your taste*



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Mixed Vegetable Paratha

This is a very healthy paratha. You can add any vegetables of your choice.

As i had mentioned in my earlier posts, my daughter runs away from vegetables.....She would make many stories just to avoid eating them. I think many children are like this...and as i does, many of you might be thinking ways to make them eat vegetables as it is good for their growth.

Whenever i make a dish by adding vegetables to it (hoping that my daughter would eat it), she would pick all the vegetables from the dish, keep it aside and eat the rest. :)  My research ended, when i came across this recipe. While making this paratha, i was happy that at least this time she wont be able to separate veggies from it. The only prayer was that she should like the taste.  Yes!!!   She really liked it a lot. She told it tasted great. I am a happy mother now.....

All the moms out there....you are facing the same difficulty in making your kids eat veggies...try this out....Your children would definitely like it and as i am happy now, you will be happy too......

Mixed Vegetable Paratha

Ingredients

6 to 7 Garlic cloves
2 Green chilli (adjust as per your taste)
1/2 tsp Ajwain seeds
1/2 tsp Jeera/Cumin seeds
1 cup Spinach (chopped)
1/2 cup Carrot (grated or finely chopped)
1/2 cup Cabbage (grated or finely chopped)
1/2 cup Capsicum (finely chopped)
1/2 cup Paneer (grated, optional)
2 tbsp spring onion (finely chopped)
2 cups Whole wheat flour
1/2 tsp Red chilli powder
1/2 tsp Turmeric powder
1/2 tsp Garam masala powder
1/2 tsp Cumin powder
1/2 tsp Coriander powder
2 tsp Kasoori methi
Salt to taste
Water as required
Ghee or oil as required




Method

• Grind garlic, green chilli, ajwain seeds and cumin seeds coarsely. Keep this aside.
• Take all the chopped vegetables in a bowl and mix the ground masala in it. Mix well.
• Now add salt, red chilli powder, turmeric powder, garam masala powder, coriander powder, cumin powder, kasoori methi and whole wheat flour. Add water little by little and knead a dough, just like a chapati dough.
• Keep this aside covered for about 10 to 15 minutes.
• After 15 minutes, take 1 tsp of oil in your hand and knead the dough again. This is done to make the dough soft.
• Make equal portions of the dough. Take one portion and roll it just like we roll for rotis.
• Heat a non stick tawa and put the rolled paratha on it.
• Cook on both sides and spread little oil or ghee on it. Do the same procedure for rest of the dough.
• When both sides are evenly cooked and golden brown colour, take off from heat.
• Serve the parathas hot with any raita, pickle or curd.

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Gobi/Cauliflower Paratha

This is a healthy paratha stuffed with Cauliflower or Gobi. Usually i make parathas when iam not in a mood to make any side dish or has only limited vegetables in my fridge.

My daughter is very poor in eating vegetables, so i prefer making parathas. This is an easy way to make her eat vegetables. More over she likes it a lot.

So all the mothers out there....your children don't like vegetables??...try this recipe for them...they will definitely love it..

Gobi/Cauliflower Paratha

Ingredients

For making Dough

1 cup Whole wheat flour
Salt to taste
Water as required

• Mix all the above ingredients and make a soft dough. Cover it and keep this aside for about 10 to 15 minutes.

For filling

2 cup Cauliflower (grated)
1/2 tsp Jeera
Salt to taste
1/2 tsp Ajwain
2 tbsp Coriander leaves (finely chopped)
1 Green chilli (finely chopped)
Oil or Ghee




The cauliflower stuffing

Method

• In a bowl, put grated cauliflower and add salt, green chilli, coriander leaves, ajwain, jeera and mix well.
• Keep this aside for about 5 minutes as it leaves little water. Squeeze out the water from the cauliflower mixture as it will be easy to roll the parathas.
• Make equal sized balls from the dough and roll each, one at a time, about 3 inch diameter.
• Fill it with the stuffing (about 2 tbsp of stuffing) and close the sides. Keep it aside.
• Fill the stuffing for all the dough balls. Keep aside. The stuffed dough balls get a rest for 2 to 3 minutes. This makes us easy to roll the parathas.
• Roll the one which you had stuffed first. Next the second and so on.
• Heat a non stick tawa and cook the paratha. When both sides are slightly golden brown colour and is cooked nicely, spread little oil or ghee on both sides. Take it off from heat.
• Serve it hot with curd, raita or any pickle of your choice.

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Sweet Roti Ada

This is an instant sweet dish when you have a craving for eating sweet and dont want to spend time on making the usual sweet dishes. Try it out and you will love it.
Ingredients

Whole wheat flour - 1 cup
Sugar - 5 tbsp
Coconut (grated) - 1 cup
Cardamom powder - 1/2 tsp
Water as required
Ghee as required
Salt to taste

Method

• Knead whole wheat flour, little salt and water to make a soft dough as we make for rotis.
• In a bowl, mix grated coconut, sugar and cardamom powder. Keep this aside.
• Take a small portion of the dough and roll it as we roll it for making chapathi.
• Take little coconut mixture and spread it on one half of the rolled chapathi.
• Fold the other half and press the ends to seal it. It comes in the shape of half moon.
• Heat a non stick tawa and cook the roti on both sides.
• Rub little ghee on both sides and serve hot.




Sweet Roti Ada

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Aloo Paratha - known as King of all parathas

Ingredients

For the dough

Whole wheat flour - 4 cups
Ajwain - 1 tsp
Salt to taste
Water as required

1. Make a dough by using all the above mentioned ingredients and put little oil on top and cover it with a damp cloth. Keep this aside for about 15 to 20 minutes.

For the stuffing

Potato - 6 to 8 medium
Green chilli (finely chopped) - 2 nos
Ginger (finely chopped) - 1 inch piece
Coriander seeds - 1 tbsp
Pepper - 10 to 15 nos
Red chilli powder - 1/2 tsp
Black salt - 1/4 tsp
Salt to taste
Amchur powder - 1/2 tsp

Method

1. Take a deep bowl and put the potatoes in it. Mash it with your hands not into a smooth paste, but little chunky.
2. Add the chopped green chillies and ginger into the mashed potatoes.
3. Dry roast coriander seeds and pepper and crush them with a rolling pin. Add this to the mixture.
4. Add red chilli powder, black salt, amchur powder and salt to the mixture.
5. Mix well and keep aside.
6. Take some dough and stuff it with the filling and roll it. Some of the stuffing will be seen outside while rolling. Not to worry, it gets burnt slightly while cooking and it tastes really good.
7. Heat a non stick tawa and place the stuffed roti on it. Cook on both the sides and put little oil or ghee on both sides. You can even put olive oil.
8. Tastes good with curd or pickle.




Aloo Paratha

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Methi Parantha

Ingredients

Whole wheat flour - 1 cup
Oil - 1 tbsp
Salt to taste
Water as required

For filling

Methi leaves - 1 bunch
Onion (chopped) - 1 medium
Jeera - 1 tsp
Green chilli - 3nos
Coriander powder - 1 tbsp
Pepper powder - 1 tsp
Salt to taste
Amchur powder - 1 tsp
Oil - 2 tbsp

Method

1. In a bowl, mix whole wheat flour, oil, salt and required water to make a chapathi dough.
2. Chop methi leaves very finely.
3. In a kadai put oil and add jeera. When jeera turns its colour, add green chilli.
4. After sometime add onion. When onion becomes translucent, add coriander powder, pepper powder and salt.
5. After 1 minute add the chopped methi leaves. Mix well.
6. Let it cook for sometime. Never cover and cook the green leafy vegetables.
7. Add amchur powder and mix again.
8. After sometime take out from heat and let it cool.
9. Take some dough and roll it little. Put some filling in it and fold it to make a ball.
10. Again roll it like a chapathi and put it on a hot tawa.
11. Put little ghee on both sides and cook till both the sides are done.
12. Serve it hot with curd or pickle.



Methi Parantha

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Peas Parantha

Ingredients

Whole wheat flour (atta) - 2 cups
Ghee - 2 tbsp
Salt to taste

Filling

Green peas (blanched or boiled) - 1 cup
Oil - 1 tbsp
Onion (chopped) - 1 small
Ginger (chopped) - 1/2 inch piece
Garlic (chopped) - 5 to 6 cloves
Asafoetida - a pinch
Cumin powder - 1 tsp
Red chilli powder - 1 tsp
Salt to taste

Method

1. Put atta, salt and ghee in a deep bowl and mix it with required water to make a soft dough. Cover it and keep aside.
2. Heat oil in a pan and add onion, ginger and garlic. Saute it till light brown in colour.
3. Add asafoetida, cumin powder, red chilli powder, peas and salt. Cook till it becomes dry.
4. Remove from heat and let it cool. When cooled, grind it coarsely. Keep this aside.
5. Roll the dough into small chapathi and stuff it with little filling. Roll it again into parathas.
6. Heat a tawa and put the paratha on it. Put little oil or ghee on one side. Turn the other side and repeat the same process.
7. When both the sides are light golden brown colour, serve it hot with pickle or curd.



Peas Parantha

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