Thepla

Gujarati's and snacks can never be parted! And we can honestly say, Gujarati's do make the best snacks! "Thepla" (th-ape-la) is easy and amazing and right from the State of Gujarat and now we can all relish and enjoy it. It is a bread or a snack that is healthy (no frying needed), full of flavor and has a great shelf-life. Make a few or a lot and take it along for whatever your path and make some great Thepla memories.

 

Prep Time: 7 min                   Makes: 7-8
Ingredients:
Whole Wheat Flour (Chapati Flour) – 1 cup
Yogurt – 1/2 cup
Sugar – 1 tbsp
Minced Ginger – 2 tsp
Minced Garlic – 2 tsp
Cumin Powder -1/2 tsp
Turmeric Powder – 1/4 tsp
Red Chili Powder – 1/4 tsp or to taste
Green Chillies – to taste (minced)
Salt – 1 tsp or to taste
Kasoori Methi (Dried Fenugreek Leaves) – 2 tbsp
Spinach- chopped 1/4 cup
Baby Carrots- Grated, 4
Broccoli- Grated 1tbsp
Oil – 2 tbsp
Oil – for pan frying
Method:
1. Combine the Follow in a bowl – Yogurt and Sugar.
2. Mix well and break down all the lumps.
3. To this add – Ginger, Garlic, Cumin Powder, Turmeric Powder, Red Chili Powder, Green Chillies, Salt, Kasoori Methi (Dried Fenugreek Leaves), Carrots, Spinach, and Broccoli.
4. Mix again and set aside till ready to use.
5. To make the dough add the Oil (2 tbsp) and work the Oil into the flour till well incorporated.
6. Add in the Yogurt/Spice mixture and make a dough without using any additional Water.
7. Once it all comes together in a dough, knead for a few minutes.
8. Heat a Tawa on medium heat till nice and hot.
9. Divide the dough and make golf size balls.
10. Take one and form a smooth ball and then flatten with your palms.
11. Dust in some Whole Wheat Flour and start rolling it with a rolling pin on a flat surface.
12. Roll it out similar to Chapati or Tortillas for thickness.
13. Once done rolling, dust off excess Flour and place it on the hot tawa.
14. Move the Thepla a little so it does not stick and the allow it to cook on the underside till you see a few bubbles appear.
15. Once the bubbles are visible, flip the Thepla and allow it to cool on the other side.
16. Drizzle a little bit of Oil, spread it and flip it.
17. Press down gently but firmly with a flat spatula – pressing and turning as you go.
19. Apply Oil on this side as well and flip and press down again till it inflates.
20. Take off the tawa and transfer into an insulated Container till ready to eat.

Tip:
1. Make a big batch and store in the refrigerator and use as needed. They have a great shelf-life.
2. Take on long (or short) road trips or travels.

Upma

Rather than the boring breakfast of toast and cereals, jazz up with some spice and flavor. This quick and easy Upma (oop-ma) recipe is traditionally served for breakfast but there's no rule that you can’t enjoy it any other time of the day.

Suji/Sooji/Semolina – 1 cup
Oil – 1 tbsp +1 tsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Urad Dal – 1 tsp
Broken Cashews – 1 tbsp
Dry Red Chili – 1
Asafoetida – pinch
Curry Leaves – few
Green Chili – to taste, finely chopped
Ginger – 1 tsp, grated
Onions – 1 small, finely chopped
Peas & Carrots (optional) – 1/2 cup
Salt – to taste
Water – 1.5 cups
Yogurt – 1/2 cup, well-beaten
Cilantro – garnish, finely chopped

Method:
1. In a heavy bottomed pan on medium heat, pour in 1 tsp of Oil.
2. Add in the Suji and roast till it starts to get a little golden color and emits a wonderful aroma.
3. It is very important to keep stirring as Suji tends to burn.
4. Once done, transfer the Suji to another bowl to stop the cooking process.
5. On medium heat, in a non-stick pan, pour in the 1 tbsp of Oil.
6. Allow it to heat up and then add in the Mustard Seeds.
7. Once they start popping, add in the Cumin Seeds, stir and add in Urad Dal.
8. Cook for 30 seconds and add in the Broken Cashews and allow them to turn light golden in color.
9. Add in the Dry Red Chili and Asafoetida and then mix.
10. Add in Green Chili, Curry Leaves, Onions and Peas & Carrots.
11. Saute until the Onions are cooked but not browned (look in tips).
12. Also, add in salt at this time.
13. Meanwhile, mix the Yogurt with the Water. Pour into the pan. Keep mixing.
14. Add in Ginger and allow the liquid to come to a boil.
15. Once it comes to a boil, lower heat and add in the Suji little at a time.
16. Mix really well and make sure there are no dry lumps/spots of Suji.
17. Cover and cook for 2-3 minutes.
18. Open the lid and mix and fluff up the Upma.
19. Turn the flame off, cover and allow it to rest for another 5 minutes.
20. Open and serve with Cilantro as garnish (lime juice optional).
21. Serves 4.

Tip:

1. When you need to cook the Onions and not brown them, best thing to do is to sprinkle a little water. This adds moisture to the onions and cooks them without browning them.