Charishmas Addictive Indian Methi Theplas Food

CHARISHMA'S SPECIAL METHI CHOLE

Steps:

• Wash the chickpeas in cold water.
• Drain and set aside.
• Heat oil in a medium-sized non-stick skillet.
• Add onion paste, ginger paste and garlic paste.
• Fry till the raw smell of ginger and garlic is gone and the paste mixture begins to leave the sides of the pan.
• Sprinkle few drops of water if the paste becomes too sticky.
• Add the tomato paste and saute.
• Add the corriander powder, turmeric powder, red chilli powder and the garam masala powder.
• Add the chickpeas.
• Mix well, cover and cook for 10 minutes on medium flame.
• Add the chopped methi leaves and salt.
• Cook for 5-10 minutes on medium flame.
• Garnish with cilantro and serve immediately with hot rotis (Indian flatbreads) or white bread slices or rice.

CHARISHMA'S METHI ALOO KI SABZI

Steps:

• Prepare a paste of the ingredients listed under 'Masala paste' and keep aside.
• Heat oil in a pot.
• Once hot, toss in mustard and cumin seeds. Allow to crackle. Fold in bay leaves, cloves, cinnamon stick and green cardamoms. Stir fry for a few seconds.
• Add chopped onions and chopped ginger. Stir fry until browned and the raw smell is gone.
• Once they stop crackling, add the prepared masala paste and stir well.
• Cook till the oil separates from the masala.
• Add the chopped fenugreek leaves and boiled potatoes.
• Mix well, then fold in salt to taste.
• Mix thoroughly and allow to cook, uncovered, till the fenugreek leaves are tender and well cooked.
• Serve hot with rotis and/or white Basmati rice and yoghurt/raita on the side.
• We enjoyed this with roasted pappadams.

CHARISHMA'S ADDICTIVE INDIAN METHI THEPLAS

Steps:

• Heat a non-stick griddle (tawa) on medium flame.
• Chef's Tip: Apply a little oil on your right palm so as to not allow the flour and remaining mixture which you'll be kneading next to stick to your palm.
• Knead all the ingredients thoroughly well in a big bowl.
• Pinch off small round balls of the dough. Flatten on the palm of your hand.
• Using a rolling pin, roll out each round ball to form a 'thepla'.
• Repeat the same procedure for all the round balls.
• Put each thepla on the tawa and cook on one side until it starts to show small bubbles (brown specs will begin to appear on the side facing down on the griddle).
• Using a spoon, drop a little oil all around the thepla while it is cooking side-down. The oil should not be dropped on the raw side facing up. It must fall around the underside of the thepla or the reverse side.
• After 10 seconds, flip the thepla over and cook on this side as well.
• Again, drop a little oil on the underside of the thepla.
• Press down with a spoon on the thepla to ensure it cooks well on both sides.
• After a minute, using a small clean napkin, press the thepla on portions that are not throughly cooked, if any. Keep turning the thepla for a few seconds using the napkin.
• Serve hot with yoghurt or raita of your choice.
• Enjoy!