 |
| GUJRATI METHI THEPLA |
Thepla is gujrati famous Flavorful bread .It is morelike northindian parantha with sweet-sour taste.It is good for taking along in journey.Best recepie in longlasting category.Easy to make,tasty to eat.Enjoy it with curd/pickle/methi chutney.
INGRIDIENTS:
WHEAT FLOUR-1CUP
CURD-1/2CUP
ONION-1/4BOWL
CARROM SEEDS-2TSP
SUGAR-3TSP
FENGU GREEK /DRY METHI-1TBSP
LEMON JUICE-1TSP
TERMERIC POWDER-1TSP
GINGER-GARLIC PASTE-1TSP
GREEN CHILLY PASTE-1/2 TSP
GARLIC PASTE -1/2 TSP
SALT-1TSP
BLACK PEPPER/RED CHILLY POWDER-1/4 TSP
CORRIANDER POWDER-1 TSP
CUMIN SEEDS POWDER -1 TSP
AESOFTIDA-1PINCH
WARM WATER-1/2 TO 3/4CUP
REFINED OIL -1 TBSP
METHOD:
TAKE A DEEP BOWL.ADD WHEAT FLOUR & GRAM FLOUR IN IT.
ADD ALL INGRIDIENTS IN IT.
NOW KNEAD THE DOUGH BY ADDING LITTLE BY LITTLE WARM WATER IN IT.
U CAN ADD 1TBSP REFINED OIL IN IT.
KEEP THE DOUGH ASIDE.LET IT REST FOR 15-20 MINUTES.DIVIDE THE DOUGH IN 8-10 EQUAL PARTS.
ROLL THEM IN SMOOTH BALL & MAKE THEM FLAT BY PRESSING WITH PALM.
USE ROLLING PIN FOR EACH DUMBLE INTO 5 TO 6" DIAMETER CIRCLE.
IF DUMBLE IS STICKING,DUST IT WITH DRY FLOUR FROM BOTH SIDES.
PLACE THE THEPLA OVER THE SKILLET.
AS THEPLA IS COOKING ,IT WILL DARKER IN COLOR.WE CAN SEE SOME GOLDEN BROWN SPOTS ON COOKED SIDE.
APPLY THE 1/2TSP OIL IN IT WITH THE HELP OF SPATULA.
NOW FLIP THE SIDE.DO THE SAME.
COOKED UNTIL IT CHANGE THE COLOR.
NOW IT IS READY TO EAT.
KEEP THE DOUGH ASIDE.LET IT REST FOR 15-20 MINUTES.DIVIDE THE DOUGH IN 8-10 EQUAL PARTS.
ROLL THEM IN SMOOTH BALL & MAKE THEM FLAT BY PRESSING WITH PALM.
USE ROLLING PIN FOR EACH DUMBLE INTO 5 TO 6" DIAMETER CIRCLE.
IF DUMBLE IS STICKING,DUST IT WITH DRY FLOUR FROM BOTH SIDES.
COOKING THE THEPLA:
HEAT THE IRON GRIDDLE/SKILLET ON HIGH FLAME.WITH IN 1-2 MINUTE IT WILL GET READY.PLACE THE THEPLA OVER THE SKILLET.
AS THEPLA IS COOKING ,IT WILL DARKER IN COLOR.WE CAN SEE SOME GOLDEN BROWN SPOTS ON COOKED SIDE.
APPLY THE 1/2TSP OIL IN IT WITH THE HELP OF SPATULA.
NOW FLIP THE SIDE.DO THE SAME.
COOKED UNTIL IT CHANGE THE COLOR.
NOW IT IS READY TO EAT.
TIPS:
- MORE U MAKE IT THIN,MORE IT WILL BECOME CRISPY & TASTY.
- FIRSTLY BASK THEPLA FROM BOTH SIDES,THEN APPLY OIL ON BOTH SIDES .AVOID FLIP IT AGAIN AND AGAIN.ONLY ONCE ON EACH SIDE.
- U CAN ADD MILLET (BAJRA) IN THE PLACE OF GRAM FLOUR.
- IN THE PLACE OF FENUGREEK LEAVES ,U CAN ADD THE GRATED DOODHI(GHIYA).
- U CAN SHALLOW FRY THE CHOPPED FENUGREEK LEAVES SO THAT GET GOOD FRANGRANCE AS WELL AS EASY TO MAKE ALSO.
No comments:
Post a Comment