Methi Thepla With Suki Bhaji

Methi Thepla (Gujarati flat bread made with fresh Fenugreek Leaves) is very famous Gujarat (North Indian) dinner or breakfast dish and serve this Thepla with a dry potato curry, yogurt, Mango pickle or jam or cup of tea. my many friend requested so  I’m sharing this dish on my blog it's very easy dish and of course very delicious. You can store this bread up 2 to 4 day at room temperature and on refrigerator a month.

For  Thepla:
Ingredients:

1.      2 cups wheat flour

2.      1/2 cup gram flour (besan)

3.      1 cup fresh fenugreek leaves or 1/2 cup dry leaves (kasuri methi)

4.      1 teaspoon turmeric powder

5.      1 teaspoon coriander - cumin seeds powder

6.      1/2 teaspoon red chili powder

7.      1 teaspoon green chili paste

8.      1 teaspoon garlic paste (optional)

9.      1 teaspoon ginger paste

10.  2 tablespoon oil

11.  Salt to taste

12.  Water as needed

13.  Oil for shallow fry

Method:

1.      Mix all spices, fenugreek and oil in one large bowl.

2.      Add both flour and water as needed and make soft to firm dough.

3.      Covered and leave for about 10 minutes.

4.      Knead the dough again and make large lime sized balls.

5.      Roll the balls with the help of a rolling pin, and make a thick roti.

6.      Heat a griddle and place the thepla, spread the oil and cook on both the sides at medium heat till both the sides are cooked well.

7.      Serve these Methi Thepla hot with Tea or chilled Yogurt, Pickle or with a Suki bhaji (Potato curry) of your choice and enjoy.

For Suki Bhaji (dry potato curry)

Ingredients:

1.      1 cup boiled potatoes

2.      1 tablespoon green chili paste

3.      1 tsp ginger paste

4.      1/4 teaspoon turmeric powder

5.      3 tablespoon oil

6.      1/2  teaspoon cumin seeds

7.      1/4 teaspoon asafetida

8.      1/2 teaspoon coriander - cumin seeds powder

9.      1 teaspoon lime juice

10.  Salt to taste

11.  Coriander leaves finely chopped for garnish

Method:

1.      Heat oil in pan, add cumin seeds asafetida and fry for few seconds.

2.      Add potatoes and all other ingredients and mix well.

3.      Cook for 2-3 minutes on a low heat and last add lime juice, mix well.

4.      Garnish with coriander. It's ready to serve.

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Mini Veggie Burger with Protein Rich patty (vegan)

This patty is vegan and I use in this patty many lentils so it's rich of protein. It’s good for children and this burger is also good for children party.

Ingredients:

For patty:

1.            2 cup boiled and mashed potatoes

2.            1/2 cup split chick pea

3.            1/4 cup puy lentil

4.            1/4 cup cowpea beans (lobiya)

5.            1/4 cup sesame seed powder

6.            1/2 cup mix sprouts

7.            1 teaspoon garlic paste

8.            1 tablespoon green chili paste

9.            1 tablespoon lemon juice

10.        1/2 teaspoon garam masala

11.        1/4 cup chopped coriander

12.        Butter for sallow fry

13.        Salt to taste

For burger:

1.            home made mini burgers

2.            1 teaspoon french dressing

3.            2 tablespoon thick yoghurt

4.            2 tomatoes sliced

5.            lettuce leaves

6.            tomato ketchup

7.            cheese sliced

Method:

1.            Wash and clean lentils (bengal gram, puy & lobiya), than soak in water for 4 to 5 hours.

2.            Drain and combine the lentils and mixed sprouts.Than blend in mixture to a coarse paste.

3.            In one bowl add potato all spices and coriander and mix well.

4.            Divide the mixture into equal portions and make small patty.

5.            Shallow fry using with butter in griddle on a medium flame until golden brown and fully cook.

6.            Place a patty, a few tomato slices, lettuce, cheese and sauces in Burger.

7.            Serve mini  burger with your favorite drinks.
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Mini Burger Buns Basket

 Ingredients:
1.      2.5 (2 +1/2 ) cup bread flour + 1/4 cup flour for dusting

2.      2 teaspoon active dry instant yeast

3.      2 tablespoon oil or melted butter + 1 tablespoon for brushing

4.      1 and 1/2 tablespoon sugar

5.      1/2 cup lukewarm milk

6.      1/2 cup lukewarm water

7.      1/2 teaspoon salt

8.      1/4 lukewarm water if required

9.      2 tablespoon sesame seeds

1.      Mix the water, milk and sugar in large bowl.

2.       Sprinkle the yeast in top of the milk mixture cover and keep a side for ten minutes.

3.       Take one another large bowl and add the flour and Oil and mix well.

4.       After ten minutes to bring all together.

5.       Take the dough out on lightly floured surface and knead for 6 to 8 minute, if you needed add little water (make smooth dough).

6.       Let the dough rest for 2 hours in an oiled bowl, cover with kitchen towel to prevent from dough skin.

7.       After 2 hour it will have been double in size.

8.       Take out air from the dough by patting with the help of hand.

9.       Divide the dough 15 to 16 portions and spread each portion out in a round shape.

10.   Put all rounds in rectangle greased pan. ( u need 2 pans).

11.   Cover the pan with kitchen towel and leave them to rise for another 1 hour.

12.   After 1 hour again double in size.

13.   Brush the top with melted butter and sprinkle the sesame seeds and cover the top of buns.

14.   Bake in a preheated oven at 200º C for 20 to minutes.

15.  Let it cool down completely.

Note:

* Kneading the dough is a necessary step in the bread(buns) making process.
* Usually a dough goes through two rising periods, the first after mixing and the second after shaping.
* When the loaf starts its second rise after shaping, it is a good time to PREHEAT the OVEN about before 15 minutes.

Veggie Balls with Spaghetti

Ingredients:

1.            Boiled spaghetti

2.            1 cup spinach

3.            1/2 cup grated potato

4.            1/2 cup grated zucchini

5.            1/2 cup grated carrot

6.            1/2 cup grated Parmesan

7.            1/2 teaspoon chopped garlic

8.            1/4 cup oat powder

9.            1/4 cup bread crumbs

10.        Italian seasoning

11.        Salt to taste

12.        Black pepper

13.        Oregano

14.        Marinara sauce or pasta sauce

15.        Olive oil for shallow fry

Method:

1.            In a large pot boiled the water, add spaghetti pasta and 1 tbsp olive oil, cook till done.

2.            In one microwave safe bowl combine chopped spinach, potato, zucchini and carrot.

3.            Cook until soft (don't add water).

4.            After cool this mixture add salt, pepper, grated parmesan, garlic, oat powder, bread crumbs and italian seasoning than mix well.

5.            Take small amount mixture and make lemon size balls.

6.            Heat the oil in pan and shallow fry this balls in medium heat.

7.            Serve spaghetti with Marinara sauce and veggie balls.

8.            Garnish with oregano and parmesan cheese.

Marinara Sauce:

1.            1 can tomato puree

2.            1/4 cup olive oil

3.            1/4 cup onion puree

4.            1/2 tablespoon garlic paste

5.            4 to 5 fresh basil leaves chopped

6.            1/2 teaspoon sugar

7.            Salt to taste

8.            Pepper to taste

9.            Italian seasoning

Method:

1.            Place olive oil in large sauce pan add garlic and onion puree in pan.

2.            Turn heat to medium and cook until onion lightly pinked.

3.            Add tomato puree, season with salt, sugar and pepper and ½ cup water.

4.            Bring to a boil, then lower heat to a simmer and cook until thickened.

5.            Add chopped basil and Italian seasoning at very end, stir in and cook for 1 minute more.