Sunday, March 13, 2011

Kela Methi Thepla

Ripe banana and fresh fenugreek leaves make an unusual combo, that is enjoyed immensely in Gujarati kitchens.

Kela Methi na Thepla
Banana-Fenugreek Leaves Flatbread
2 ripe bananas, peeled & mashed with a fork approx = 2 cups
1/2 tsp salt
1/2 tsp sugar
1/4 cup ground flax powder (optional)
1 tsp oil

1 cup fresh fenugreek leaves, rinsed and chopped
1/2 tsp turmeric powder
1/2 tsp chili powder
1/2 tsp ginger-green chili paste

1 1/2 cup wheat flour

Oil for roasting
More wheat flour for dredging

Suggested accompaniment
Chundo or pickle

1. Mix all but last 3 ingredients.
2. Add wheat flour to bind the dough
3. Make about 11 uniform balls.
4. Roll into thin flatbreads using wheat flour for dredging
5. Heat a griddle or tawa.
6. Roast on a hot tawa, using oil as needed so brown spots appear on both sides.
7. Store in a clean cotton kitchen napkin or aluminum foil.

Note -
1. Do not use any water for kneading.
2. Do not keep dough for a long time as it may turn black due to the ripe bananas.


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