Friday, 22 June 2012

99. theplas

theplas and gujaratis....

My regular followers may think but she has already blogged one thepla recipe. Has she forgotten, has she run out of recipes? Nothing like that my friends. These are normal theplas. The one I had blogged earlier were farari theplas to have on days of fasting. Theplas are a regular feature in most gujarati homes either for breakfast or as a snack with some pickles or as a light dinner or lunch fare with potato curry. I love making theplas because you can use up your leftover rice, pilau, biryani, khichdi. Use up a tiny piece of leftover doodhi, cabbage, or  a bit of leftover mashed potato. Anything goes in the thepla. However, because of the vegetables, rice etc in the thepla, these do not stay good for too long time. Maximum 2 days. The leftover theplas can be put away in the fridge. Warm it up under the grill, in the micro or on a tava.





THEPLAS 
Makes 10 to 12

2 cups wholewheat flour (atta)
1 cup cooked rice
½ cup chopped fresh fenugreek (methi)
½ cup sour yogurt
½ cup grated cabbage or doodhi (bottle gourd)
¾ tsp salt
1 tsp ginger paste
½ to 1 tsp green chilli paste
½ tsp garlic paste
1 tsp cumin seeds (jeera)
½ tsp carom seeds (ajwain, ajmo)
1 tbsp sesame seeds (tal)
½ tsp turmeric powder (haldi)
1 tsp sugar, optional
2 tbsps oil

oil for shallow frying

  1. Sieve the flour into a bowl. Add turmeric powder, salt, jeera, tal, ajmo and sugar if you are using any. Mix well.
  2. Add oil to the flour and rub it in well. Add the ginger, chilli and garlic paste. Mix well.
  3. Add rest of the ingredients except for yogurt and mix well.
  4. Add ½ of the yogurt and start forming a dough. It should be of medium consistency, not too soft or not too hard. Add the rest of the yogurt if required.
  5. Heat the tava or frying pan over medium heat.
  6. Divide the dough into 10 to 12 parts.
  7. With the help of extra flour, roll out one part about 6" in diameter or so. 
  8. Put it on the hot tava (it should not be too hot). Reduce the heat to low setting. Let one side cook for 2 to 3 minutes. Flip and cook the other side.Smear a tsp of oil on the top side and flip it. Smear oil on the top side. Cook both sides till you have light brown specks.
  9. Put on a wire rack to cool a bit or serve hot with pickles.
  10. Repeat from step 7 with the rest of the dough.
Tips :
  • Use mashed potato instead of rice.
  • If you do not have any leftover rice then increase the grated cabbage or doodhi to 1 cup. 
  • Use fresh chopped coriander instead of methi.
  • For more crispy theplas smear a bit more oil on both sides.
  • If your dough becomes too soft, add more flour.
  • Once you make the dough, roll out the theplas immediately because if the dough is left, it will become soft. 
  • Have them with hot masala tea or yogurt.
You may want to check out the following:

Ekadashi theplas

bajri dhebras (millet flour parathas)
Sending this recipe for the following events:



http://accessiblediary.blogspot.in/2013/11/event-announcement-healthy-diet-event.html




http://cutchikitchen.com/LeftOverMakeOverGiveAway.html

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Post a Comment

Thank you for stopping by. Your comments are valuable to me.

Friday, 22 June 2012

99. theplas

theplas and gujaratis....

My regular followers may think but she has already blogged one thepla recipe. Has she forgotten, has she run out of recipes? Nothing like that my friends. These are normal theplas. The one I had blogged earlier were farari theplas to have on days of fasting. Theplas are a regular feature in most gujarati homes either for breakfast or as a snack with some pickles or as a light dinner or lunch fare with potato curry. I love making theplas because you can use up your leftover rice, pilau, biryani, khichdi. Use up a tiny piece of leftover doodhi, cabbage, or  a bit of leftover mashed potato. Anything goes in the thepla. However, because of the vegetables, rice etc in the thepla, these do not stay good for too long time. Maximum 2 days. The leftover theplas can be put away in the fridge. Warm it up under the grill, in the micro or on a tava.





THEPLAS 
Makes 10 to 12

2 cups wholewheat flour (atta)
1 cup cooked rice
½ cup chopped fresh fenugreek (methi)
½ cup sour yogurt
½ cup grated cabbage or doodhi (bottle gourd)
¾ tsp salt
1 tsp ginger paste
½ to 1 tsp green chilli paste
½ tsp garlic paste
1 tsp cumin seeds (jeera)
½ tsp carom seeds (ajwain, ajmo)
1 tbsp sesame seeds (tal)
½ tsp turmeric powder (haldi)
1 tsp sugar, optional
2 tbsps oil

oil for shallow frying

  1. Sieve the flour into a bowl. Add turmeric powder, salt, jeera, tal, ajmo and sugar if you are using any. Mix well.
  2. Add oil to the flour and rub it in well. Add the ginger, chilli and garlic paste. Mix well.
  3. Add rest of the ingredients except for yogurt and mix well.
  4. Add ½ of the yogurt and start forming a dough. It should be of medium consistency, not too soft or not too hard. Add the rest of the yogurt if required.
  5. Heat the tava or frying pan over medium heat.
  6. Divide the dough into 10 to 12 parts.
  7. With the help of extra flour, roll out one part about 6" in diameter or so. 
  8. Put it on the hot tava (it should not be too hot). Reduce the heat to low setting. Let one side cook for 2 to 3 minutes. Flip and cook the other side.Smear a tsp of oil on the top side and flip it. Smear oil on the top side. Cook both sides till you have light brown specks.
  9. Put on a wire rack to cool a bit or serve hot with pickles.
  10. Repeat from step 7 with the rest of the dough.
Tips :
  • Use mashed potato instead of rice.
  • If you do not have any leftover rice then increase the grated cabbage or doodhi to 1 cup. 
  • Use fresh chopped coriander instead of methi.
  • For more crispy theplas smear a bit more oil on both sides.
  • If your dough becomes too soft, add more flour.
  • Once you make the dough, roll out the theplas immediately because if the dough is left, it will become soft. 
  • Have them with hot masala tea or yogurt.
You may want to check out the following:

Ekadashi theplas

bajri dhebras (millet flour parathas)
Sending this recipe for the following events:



http://accessiblediary.blogspot.in/2013/11/event-announcement-healthy-diet-event.html




http://cutchikitchen.com/LeftOverMakeOverGiveAway.html

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No comments:

Post a Comment

Thank you for stopping by. Your comments are valuable to me.