Time is really flying. My little bunny is going to turn two soon. A lot of things have changed over these 2 years. A lot of experiments have gone in from 1st baby food to the food that she is eating now. As all the moms complain its very difficult to understand the kid's plan, the food they love today can straightaway get rejected tomorrow. When she refuses to eat greens and vegetables I try to feed the same thing in a different form. Theplas or parathas come in handy when I want to include more greens and veggies in my kid's diet
Here is the recipe for easy, delicious Methi Thepla from Gujarat, India. It's a flat bread made with fresh fenugreek leaves and all or combination of whole wheat flour, Gram flour and Corn flour with other Indian spices. This filling dish makes a full meal in itself. You can either serve with pickle/yogurt or just Theplas. It's ideal for packing for picnics and long journeys. I usually make it with only wheat flour to get more softer theplas. Also adding mashed over ripe bananas makes it very soft and delicious for kids.
Ingredients:
Fresh Fenugreek Leaves: 1.5 cups
Whole wheat Flour: 1.5 cups
Cumin Seeds: 1 tbsp
Sesame seeds: 1 tbsp
Curd/Yogurt: 2 tbsp
Ginger paste: 1 tsp
Chilli paste: 1 tsp
Turmeric: 1 tsp
Red Chilli Powder: 1 tsp
Sugar: 1/2 tsp (Optional)
Salt to taste
Method:
1. Wash and roughly chop the fresh fenugreek leaves, add all the ingredients leaving flour and yogurt and mix well.
2. Next add in flour and yogurt and knead into a stiff dough. Cover and keep for 30 minutes.
3. Knead again and divide the dough into equal portions. Dust with dry flour and roll into thin discs.
4. Heat a griddle and shallow fry on both sides until golden basting with ghee.
5. Serve hot with pickle and chilled yogurt.
Notes:
1. If you are making it for kids you can add a mashed overripe banana. It gives the theplas a mild sweet flavor and it tastes delicious.
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