Friday, June 24, 2011

Methi Thepla With Suki Bhaji

Methi Thepla (Gujarati flat bread made with fresh Fenugreek Leaves) is very famous Gujarat (North Indian) dinner or breakfast dish and serve this Thepla with a dry potato curry, yogurt, Mango pickle or jam or cup of tea. my many friend requested so  I’m sharing this dish on my blog it's very easy dish and of course very delicious. You can store this bread up 2 to 4 day at room temperature and on refrigerator a month.

For  Thepla:
1.      2 cups wheat flour
2.      1/2 cup gram flour (besan)
3.      1 cup fresh fenugreek leaves or 1/2 cup dry leaves (kasuri methi)
4.      1 teaspoon turmeric powder
5.      1 teaspoon coriander - cumin seeds powder
6.      1/2 teaspoon red chili powder
7.      1 teaspoon green chili paste
8.      1 teaspoon garlic paste (optional)
9.      1 teaspoon ginger paste
10.  2 tablespoon oil
11.  Salt to taste
12.  Water as needed
13.  Oil for shallow fry
1.      Mix all spices, fenugreek and oil in one large bowl.
2.      Add both flour and water as needed and make soft to firm dough.
3.      Covered and leave for about 10 minutes.
4.      Knead the dough again and make large lime sized balls.
5.      Roll the balls with the help of a rolling pin, and make a thick roti.
6.      Heat a griddle and place the thepla, spread the oil and cook on both the sides at medium heat till both the sides are cooked well.
7.      Serve these Methi Thepla hot with Tea or chilled Yogurt, Pickle or with a Suki bhaji (Potato curry) of your choice and enjoy.
For Suki Bhaji (dry potato curry)
1.      1 cup boiled potatoes
2.      1 tablespoon green chili paste
3.      1 tsp ginger paste
4.      1/4 teaspoon turmeric powder
5.      3 tablespoon oil
6.      1/2  teaspoon cumin seeds
7.      1/4 teaspoon asafetida
8.      1/2 teaspoon coriander - cumin seeds powder
9.      1 teaspoon lime juice
10.  Salt to taste
11.  Coriander leaves finely chopped for garnish
1.      Heat oil in pan, add cumin seeds asafetida and fry for few seconds.
2.      Add potatoes and all other ingredients and mix well.
3.      Cook for 2-3 minutes on a low heat and last add lime juice, mix well.
4.      Garnish with coriander. It's ready to serve.
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DD said...

wow this thepla looks awesome!!!

purabi naha said...

I have saved this recipe. Oh Daksha, when I was in Mumbai till last year, my Gujrati neighbour fed me such awesome theplas. But how stupid of me not to take down the recipe. But now, I have my dear friend Daksha to teach me this recipe. Wonderful balance of ingredients!

Carolyn said...

It looks delicious. Thanks for sharing!

Raksha said...

this thepla and suki bhaji is great

Deeksha said...

Your platter makes me hungry dear... Nice recipe! Thanks for sharing.

aipi said...

Absolutely love this combo n your platter is super drool worthy!I make it almost the same way :)
US Masala

Lilla said...

Your flat bread looks delicious :) For make it I hope to find fenugreek leaves!

kankana said...

That sukhi bajji is one of my fav .. and thepla looks lovely.

Now Serving said...

theplas look outstandingly yummy :)

Daksha said...

Thanks to all my friends for ur comments.

Suman Singh said...

ahh, that platter of food is making me hungry..everything in there looks great and delicious!

Reiki said...

This is the nice dish..i love this one..good to see this here..well shared here..thanks for sharing here with us..

Neets said...

Hey Daksha..thank u so much for visiting and dropping a kind note! Do keep visiting and subscribe if u like to get updates! i have posted a somewhat similar recipe for potato masala on blog. Did u chk it out? If not, pls do n let me know ure thoughts!

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