Gobi Missi Roti | Cauliflower flat bread with Potato Mint Raita

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My little one is growing up fast and her eating habits have gone from bad to worse. She refuses to eat any vegetable or meat, all that she wants to eat is plain rice with ghee or plain chapathi. It takes a lot of effort to feed her even fruits. As always I try to outsmart her by adding veggies in her food that she cant pick and throw. Recently when I was flipping the channels on TV I stopped to watch the recipe of missi roti on some healthy cooking show and it sounded quite nice. I adapted the recipe from there and made this cauliflower missi roti by combining wheat flour, gram flour and grated cauliflower. I then added small quantities of palak (Indian Spinach) , Methi (Fresh fenugreek leaves) and coriander leaves to make it more healthy. It was so delicious and polished off quickly.

Cauliflower contains a lot of vitamin C and when cooked with wheat flour and gram flour it makes a complete and healthy dish. It's an ideal dish to serve kids who are picky eaters. If you are looking for recipes with cauliflower, it's a go to recipe thats so delicious and easy to make.

Ingredients:

Grated cauliflower: 1 cup
Fine chopped Onion: 1 cup 

Whole Wheat flour: 1 cup

Gram flour: 1/2 cup
Fine chopped Green chillies: 2
Red Chilli powder: 1/2 tsp
Cumin powder: 1/2 tsp
Asafoetida /Hing: 1 big pinch
Chopped Coriander leaves/Methi leaves/Palak leaves: 2 tbsp each
Salt to taste

Method:
 1. Add grated cauliflower, finely chopped onion, green chillies, red chilli powder, cumin powder, salt and hing in a bowl and mix well.

2. Add chopped green leaves and wheat flour and gram flour and make a stiff dough by adding little water at a time. Cover and keep it aside for 15 mins.

3. Knead the dough well, make equal portions and roll into a flat rotis.

4. Put it on a hot skillet, apply oil and flip it and cook on both sides until the roti is golden brown in color.

5. Serve it with chilled Potato Mint Raita.

Potato - Mint Raita:
Boiled peeled and cubed  Potato- 1
Chopped Mint Leaves: 2 tbsp
Low fat Curd/Yogurt : 2 cups
Salt to taste
Chopped Green chilly: 1 (Optional)

1. Mix yogurt, salt, chillies if using and mix well, add mint leaves and potato cubes and combine everything. Serve it chilled.

2. You can also sprinkle red chilli powder, cumin powder and chat masala on top.

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Methi Thepla | Gujarati Flat Bread recipe

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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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