Dudhina Na Thepla ~ Lauki Ke Parathe

Gujarati Snacks are a great delight, as they are simple, can be prepared with readily available ingredients, and are always served hot.
One such healthy and favourite snack among Gujarati's are ''Theplas'' a form of Parathas / Flat breads. Theplas are a versatile flat breads, they can be served as morning or afternoon snacks and can be accompanied with any Sabji (vegetables) or gravy for lunch and dinner.There are variety of Theplas like Methi Thepla, Dudhi Thepla, Mooli Thepla, Masala Thepla....the list goes on, but my personal favourite is Dudhi Na Thepla means Thepla made from Lauki or Bottlegourd. Dudhina Thepla are soft compared to other theplas. One can store theplas for a week, that's the reason you will find every Gujarati carrying a packet of Theplas while traveling a long distance journey in Train.


Ingredients

1 Cup of Grated Dudhi / Lauki / Bottlegourd
2 Cups of Wheat flour
1 Tablespoon Ajwain
1 Teaspoon Turmeric powder
2 Teaspoons Coriander and Cumin powder
1 Teaspoon red chilly powder
1 Tablespoon of Green Chilly paste
1 Teaspoon of Ginger paste
Salt as per taste
Oil
Water

Method:

1. Add a 1/2 teaspoon of salt in the cup of grated dudhi / lauki and keep aside for 15 minutes. Then squeeze the grated dudhi in between your fingers and palm and squeeze out water from the vegetable.

2. Now take wheat flour, add salt as per taste, turmeric powder, red chilly powder, coriander and cumin powder, ajwain and 1 teaspoon of oil. Mix all the ingredients in the flour and try to get the consistency of bread crumbs. Now add chilly and ginger paste and add water to knead the dough. Be careful while adding the water as lauki will ooze out its own natural water.

3. Knead a smooth dough. Now make small balls from dough and roll them out in round shape or shape or your choice.

4. Cook on a hot griddle on both the sides by spreading few drops of oil, till the theplas turn golden brown. Serve these Dudhi Theplas with Chundo, any pickle or simply have it while sipping a hot masala tea.

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Priti has shared this lovely Lemonade Award, Thank you Gal!

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Naan ~ Naan Bread

Naan is a round flatbread made of white flour. It is a variant of roti. It is a staple accompaniment to hot meals in Central and South Asia.It bears a resemblance to pita, but is softer in texture. In Persia the word 'Naan' literally means "Bread". The word and bread later spread to South Asia into India and the surrounding regions. More recently it has spread to the UK, owing to the popularity of Indian cuisine. It is popularly known as Naan bread in UK and Brits relishes Naan Bread with Korma and Tikkas.
Source:- Wikipedia.

My experiments in kitchen are usually over the weekend. I was planning to bake bread from many days. It was Diwali and time to relish rich dishes, it was perfect time to make Naan and to accompany Naan it has to be rich Mughlai dish, which will be posted soon.

Ingredients
250g Maida (All purpose flour)
1 Teaspoon Dried Yeast
1/2 Teaspoon Baking powder
1 Tablespoon Kalonji (Nigella seeds)
1 Teaspoon Salt
1 Teaspoon Caster Sugar
2 Tablespoon Curd (Yogurt)
2 Teaspoon Oil
1/4 Cup Warm Milk
1/2 Cup Warm Water
1 Egg (Optional)
Butter
Chopped Coriander for garnishing

Method:
1. Sieve Maida, salt, baking powder together in a bowl. Add Kalonji in the flour.
2. In warm milk dissolve dry yeast, let it dissolve till it becomes frothy.
3. If using egg, beat the egg with caster sugar and add it in the flour.
4. Add oil to the flour and mix it properly.
5. Use warm water for kneading the dough. After adding the warm water knead the dough. Knead the dough for 10 minutes for fluffy and soft Naan.

6. Once the dough is kneaded brush it with oil and cover it with cling film. Let it rest for 1 - 2 hours in warm place. The dough will get double in size.

7. Make small balls from the dough and let the balls rest for 20 minutes. Now roll out the naan in desired shape, preferrably oval in shape.
8. Pre heat the oven on 180 degree celcius. Grease the bakin tray with butter and place the rolled out Naan and bake the Naan for 15 - 20 Minutes till it becomes fluffy and you see brown patches.
9. Once the Naan is ready brush it with butter and sprinkle chopped coriander on top. serve it with any rich Curry.

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Sindhi Koki

'Koki' means thick chapati in Sindhi language. These are simple, however tasty chapatis. Sindhi food is usually cooked in ghee.

Ingredients:
2 Cups of Wheat flour
1 Chopped Onion
1 Bunch of Chopped Coriander
1 Teaspoon of Coriander - Cumin Powder
1 Teaspoon of Cumin seeds
2 Chopped green chillies
2 Teaspoons of Ghee for dough
Ghee for frying
Salt to taste

Method:
1. For kneading the dough, take 2 teaspoons of ghee and all the other ingredients. Knead a stiff dough

2. Make equal portions. Roll out in to desired shape. With fork prick in between the kokis so that they are cooked well.

3. Heat the Griddle (tawa), and place the koki. Cook on both the sides by applying ghee on corner of the kokis. Cook till golden brown on both the sides.
4. Serve kokis with Sindhi kadhi / Sai bhaji / pickle / chutney

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Mixed Vegetable Paratha

This recipe is requested by my friend Ranita, who is currently in US. As her hubby likes parathas, she was in a hunt for recipes to prepare different type of parathas. Ranita, here's one type of paratha which I had prepared last weekend for our morning brunch.

Ingredients:
3 large boiled potatoes
1/2 Cup of Boiled Sweet Corn
1/2 Cup of Boiled Peas
1/2 Cup of Chopped Capsicum
1/2 Cup of Grated Carrots
1/2 Cup of Chopped Onions.
1 Tablespoon of Ginger-Garlic paste
1 Teaspoon of Coriander Powder
1 Teaspoon of Red Chilly Powder
1 Teaspoon of Turmeric Powder
1 Teaspoon of Garam Masala Powder
Juice of 1/2 Lime
2 Cups of Wheat flour
Water
Salt to taste
Butter
Oil for kneading the dough

Method:
1. Take a vessel and add oil, add onions and saute them along with Ginger-Garlic paste
2. Then add all the vegetables except Potatoes. Add Turmeric Powder, Red Chilly Powder, Coriander Powder and let it cook for few minutes.
3. Mash the boil potatoes and add to the mixture. Add salt, garam masala powder and lime juice and mis well.
4. Keep aside the mixture and let it cool.
5. Now knead a dough from the wheat flour, while kneading the dough add 1 Teaspoon of salt as well.
6. Now make small balls out of the dough and roll it in to a small roti and add the stuffing. After adding the stuffing again roll it in to a round shape or shape you desire.
7. If your stuffing is coming out of your paratha, then here's a simple trick. Roll one roti and place the stuffing inside. Again roll a roti and place it on top of the roti rolled earlier and seal the corners with water.
8. Take a Non stick pan and add butter to it and cook the parathas on both the sides as shown below
9. Once the parathas are ready you can serve with your choice of pickles, Chutneys, any vegetables or simple curd

Note: Always use old potatoes while making Parathas, to avoid stuffing coming out of the parathas while rolling them

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