Saturday, November 16, 2013

Poi na Thepla



Poi means Malabar Spinach in Gujarati (MayaLu in Marathi, VaaLi in Konkani). My mother in law uses poi to make bhujiya/fritters or paatra. My beautiful plant encouraged me to try something different. So I made delicious flatbread using this poi.

Poi na Thepla
Malabar Spinach Flatbread
Ingredients
1 1/2 cup wheat flour
1 1/2 cups shredded, fresh Malabar Spinach
1/2 tsp ajmo/owa/ajwain
1 tsp turmeric powder
1 tsp ginger-green chili paste (optional)
1 tsp mild chili powder
1 tsp coriander-cumin powder
salt to taste
water as needed
 1 tsp oil

Rice flour for dredging
Oil for roasting

Suggested Accompaniment
Chhundo

Method
1. Mix flours with all the dry ingredients and Malabar spinach. Knead to a soft dough, adding water as needed.
2. Smear spoonful of oil and knead again. Set aside for 1/2 hr.
3. Heat a pan or tawa. Make 12 uniform balls.
4. Dredge each ball in rice flour and roll into a disc, one at a time.
5. Roast on a hot tawa or cast iron griddle, so brown spots appear on both the sides. Use oil as needed for roasting.
6. Place in an aluminum foil or a clean cotton napkin till ready to use.
7. Serve with chhundo/sweet & spicy grated mango pickle.

Note -
1. Add spoonful of yogurt or cream (and hence less water while kneading) to get softer theplas.
2. Check out how to grow Malabar Spinach here.


Red Stemmed Malabar Spinach


Print Page

LinkWithin

LinkWithin Related Stories Widget for Blogs