Hello Readers,
"To err is human."
Thankfully I'm human (albeit given my eccentricities my family may disagree😜) Anyway; I love my share of mistakes in the kitchen, it gives me room to grow/change. Consistency can be boring right, right? I can imagine you already thinking, "what gaffe has she done now?"
Okay this was not something big from a general point of view. But from where this dish I was making comes from, it was a huge crime😁.
I'd made Theplas - a spiced flat-bread, made with Meethi (fenugreek) leaves as it's star; a speciality from Gujarat.
Having many friends from Gujarat, I know that Gujarati food is more tipped towards a sweeter palette. Even the savoury stuff has presence of sugar, which kinda adds to their uniqueness. Hence whilst cooking a Gujarati dish, forgetting a pinch sweetness is sacrilege right?
Well; last night chirping happy thoughts I had kneaded my Meethi 'Thepla' dough. And blissfully unaware rolled out a heap of 'theplas' the today morning. Biting into my lunch, the first thought was, "Something's amiss?" Then it hit me, the sweet absence of the jaggery😱.
My first thoughts flew to my hubby, who is not a big fan of bitter foods. And meethi leaves can be bitter; the spices & sweetness from the recipe kinda help with camouflaging it. With a deep breath I texted him to enquire how was his lunch. His reply "All fine & delicious" was consoling & had me sending a quick thanks to the almighty.
So, past the initial panic, my palette settled down to the fact that, the 'theplas' whilst missing the teeny tiny flavour of sweetness, were actually good. Now to fix my slip of memory?
Easy, write a post on my blog !! I do refer to my own blog to look up my recipes, it would me hypocritical of me if I don't, right😁 Note - I don't claim exclusive rights to this recipe, it's kinda universal (in india😜) dish; hence easily available online. So after many variations & oodles of helpful tips from my Gujju friends, here is my recipe.
RECIPE:
Time taken: 2 hours (includes an hour of resting time)
Yield: 15-17 medium sized theplas
Method:
1) A bunch of meethi leaves washed & chopped,
2) Take in a bowl, 1.5 cup of flour - 1 cup wheat + 1/2 cup nacchni (this one is optional, remove it and use all wheat flour). Add 1tbsp sesame seeds, marble sized grated jaggery😉, 2-3 tbsp cooking oil, salt, 1/2 tsp turmeric pd, 1/2 tsp chilli pd, 1tsp jeera/cumin pd, 1tsp ginger-garlic paste. Optional 1/2 tsp green chilie paste.
3) Add the chopped meethi & using very little water/yougurt; kneed to a smooth dough.
4) Grease the dough with a bit of oil/ghee & set aside for minimum 1 hour, max can keep overnight as well.
5) Divide dough in golf-ball sized portions.
6) On a floured surface, roll out theplas thin & roast on a heated tava, dousing generously with ghee.
Enough with my ramblings, have a great evening. Hope to hear your thoughts.
Cheers!!!
"To err is human."
Thankfully I'm human (albeit given my eccentricities my family may disagree😜) Anyway; I love my share of mistakes in the kitchen, it gives me room to grow/change. Consistency can be boring right, right? I can imagine you already thinking, "what gaffe has she done now?"
Okay this was not something big from a general point of view. But from where this dish I was making comes from, it was a huge crime😁.
I'd made Theplas - a spiced flat-bread, made with Meethi (fenugreek) leaves as it's star; a speciality from Gujarat.
Having many friends from Gujarat, I know that Gujarati food is more tipped towards a sweeter palette. Even the savoury stuff has presence of sugar, which kinda adds to their uniqueness. Hence whilst cooking a Gujarati dish, forgetting a pinch sweetness is sacrilege right?
Well; last night chirping happy thoughts I had kneaded my Meethi 'Thepla' dough. And blissfully unaware rolled out a heap of 'theplas' the today morning. Biting into my lunch, the first thought was, "Something's amiss?" Then it hit me, the sweet absence of the jaggery😱.
My first thoughts flew to my hubby, who is not a big fan of bitter foods. And meethi leaves can be bitter; the spices & sweetness from the recipe kinda help with camouflaging it. With a deep breath I texted him to enquire how was his lunch. His reply "All fine & delicious" was consoling & had me sending a quick thanks to the almighty.
So, past the initial panic, my palette settled down to the fact that, the 'theplas' whilst missing the teeny tiny flavour of sweetness, were actually good. Now to fix my slip of memory?
Easy, write a post on my blog !! I do refer to my own blog to look up my recipes, it would me hypocritical of me if I don't, right😁 Note - I don't claim exclusive rights to this recipe, it's kinda universal (in india😜) dish; hence easily available online. So after many variations & oodles of helpful tips from my Gujju friends, here is my recipe.
Time taken: 2 hours (includes an hour of resting time)
Yield: 15-17 medium sized theplas
Method:
1) A bunch of meethi leaves washed & chopped,
2) Take in a bowl, 1.5 cup of flour - 1 cup wheat + 1/2 cup nacchni (this one is optional, remove it and use all wheat flour). Add 1tbsp sesame seeds, marble sized grated jaggery😉, 2-3 tbsp cooking oil, salt, 1/2 tsp turmeric pd, 1/2 tsp chilli pd, 1tsp jeera/cumin pd, 1tsp ginger-garlic paste. Optional 1/2 tsp green chilie paste.
3) Add the chopped meethi & using very little water/yougurt; kneed to a smooth dough.
4) Grease the dough with a bit of oil/ghee & set aside for minimum 1 hour, max can keep overnight as well.
5) Divide dough in golf-ball sized portions.
6) On a floured surface, roll out theplas thin & roast on a heated tava, dousing generously with ghee.
Enough with my ramblings, have a great evening. Hope to hear your thoughts.
Cheers!!!
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