Thepla Roti

THEPLA ROTI

A staple Gujarati accompaniment to any dish. It is similar to a paratha but has a unique taste of its own. Theplas are very useful to carry while travelling as they remain for atleast 2 days.

Ingredients : -

Atta (whole wheat flour) - 1 cup

Besan atta (chana dal flour) - 2 tbsp

Green chillies -2 (chopped)

Red chilli powder -1 tsp

Turmeric (haldi) - 1/2 tsp

Ginger & Garlic paste - 1 tbsp

Ajwain - 1 tsp

Asafoetida (hing) - a pinch

Methi (Fenugreek) leaves - 1/2 bunch (chopped)

Coriander (dhania) powder - 1 tsp

Cumin seeds (jeera) powder - 1 tsp

Salt to taste

Oil as needed

Process : -

1. Mix both the flours well.

2. Add methi leaves, salt and all the ingredients and mix well. Add enough water to make a dough and knead. Then add 1 tsp oil and knead it well till it is a soft dough .

3. Cover with a moist cloth and keep aside for 20 minutes.
4. Divide the dough into equal portions and make even size small balls.

5. Dust with atta. Cover and keep aside for 10 minutes.
6. Flatten each ball and roll into a thin, round chapati (Indian flatbread) , 5 inches in diameter.
7. Heat the griddle and roast each of the rolled out theplas one by one.
8. First roast one side, turn it upside down. Then put 1/2 tsp oil on the turned side and again turn it upside down. Repeat the same with the other side.
9. When evenly roasted remove it from griddle. Repeat this for all the balls.
10. Serve them hot with butter or chutney or curd.

Kachoris

Kachoris - A spicy Indian snack. There are several types of kachoris. About Jodhpuri (chana dal filling) and pyaz ki kachori (onion filling) Tarla Dalal says - "These kachoris probably originated in Jodhpur but are today popular throughout Rajasthan. Steaming hot pyaz ki kachoris or aloo pyaz ki kachoris are sold at most 'namkeen' shops in Rajasthan. Like all kachoris, they are eaten with a sweet and spicy tamarind chutney." She shares the recipe for Pyaz Ki Kachori here - http://www.tarladalal.com/recipe.asp?id=3636 .

Another version is the Khasta Kachori (predominantly found in Punjab, UP and Calcutta) which is a deep fried pastry stuffed with spicy Moong Dal (split yellow lentil). Navita Hakim shares with us the recipe for Khasta Kachori on her blog - Zaayeka where she discovered the most amazing kachoris in Gujarat . For more visit - http://cooking-up-a-storm-zaayeka.blogspot.com/2009/01/khasta-kachori.html

Green peas kachori by Sharmila of Kichu Khon blog - http://kichukhonn.blogspot.com/2009/02/koraishutir-kochuri-freash-green-peas.html

I have posted the recipe for JODHPURI KACHORI here, taken from an old issue of Women's Era and which is a part of the Rajastani thali. I haven't made this myself at home but for those who would love a photograph, check out Niya's post here - http://niyasworld.blogspot.com/2008/07/jodhpuri-kachori-spicy-indian-snack.html

Ingredients -

Maida - 2 cups

Oil - 1 tbsp

Salt - 1/2 tsp

Oil - for frying

For the Filling -

Split gram dal (chana dal) - 1 cup

Onions - 2 medium (chopped)

Coriander seeds - 1 tsp (crushed)

Aniseed (saunf) - 1 tsp

Asafoetida (hing) - a pinch

Ginger - 1 tbsp (grated)

Chilli Powder - 1 tsp

Process -

1. Soak chana dal for 5 - 6 hours / overnight in water.

2. Add 1 tsp oil and salt to the flour. Knead into a hard dough with water.

3. Grind chana dal to a thick coarse paste.

4. Add onions and all the other masalas (spices). Mix well. Do not add salt.

5. Make small balls with the dough. Hollow them out and fill in the chana dal and spices mixture.

6. Roll out in the shape of puris (saucer size) and deep - fry in oil on a low flame till they are brown in colour. Serve hot.

Panchmel - Ki - Dal

RAJASTHANI THALI

Panchmel - Ki- Dal is something which I came across in an old issue of Women's Era. I haven't got around to making it at home but would like to share it with you.

This dish is part of a Rajasthani thali www.rajasthantourism.gov.in which I will be revealing post by post...

Ingredients -
Mixed dal (moong, arhar, chana, masur and urad) - 100 gms
Chilli powder - half tsp
Salt - 1 tsp
Turmeric powder - 1/4 tsp
cumin seeds - 1/4 tsp
Garam masala - 1/4 tsp
Asafoetida - a pinch
Ghee - 1 tbsp
Coriander leaves (optional) - chopped
Bay leaves - 2

Process -
1. Wash the mixture of dals. Add salt, turmeric powder and sufficient water. Cook till it is done.
Cool and mix well.
2. Heat the ghee in a small frying - pan. Add cumin seeds, asafoetida, bay leaves and chilli powder.
3. Add to the cooked dal. Add garam masala and garnish with coriander leaves. Serve hot.