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Today I shared “Methi Thepla with Chhunda”,
and adopt this combo from Gujarati region. It’s a really good option for
breakfast or tiffin or travelling meal. Theplas mostly served with curd and
chhunda. For methi theplas, you have to prepare smooth dough with flour and
fenugreek and cook soft and thin shallow fried flatbread. You can change the fenugreek
with other like carrot and gourd for more variation. Yogurt makes dough soft
and healthy and very delicious too.
and adopt this combo from Gujarati region. It’s a really good option for
breakfast or tiffin or travelling meal. Theplas mostly served with curd and
chhunda. For methi theplas, you have to prepare smooth dough with flour and
fenugreek and cook soft and thin shallow fried flatbread. You can change the fenugreek
with other like carrot and gourd for more variation. Yogurt makes dough soft
and healthy and very delicious too.
This time I prepare instant chhunda for this
combo, generally chhunda takes more than week to cook under sunlight. But I
prefer to choose stove version. Here is recipe:
combo, generally chhunda takes more than week to cook under sunlight. But I
prefer to choose stove version. Here is recipe:
Preparation
Time: 60 Minutes
Time: 60 Minutes
Cooking
Time: 40 Minutes
Time: 40 Minutes
Servings:
4
4
Category:
Gujarati Cuisine
Gujarati Cuisine
Ingredients:
For
Methi Thepla
Methi Thepla
1 Cup Fenugreek Leaves, chopped
2 Cup Wheat Flour
1/2 Cup Gram Flour
1/4 Cup Green Coriander, chopped
1/3 Cup Curd/ yogurt
Salt to taste
Red Chili Powder to taste
1/2 Tsp. Turmeric Powder
1 Tbsp. Oil
Oil / Ghee for shallow frying
For
Chhunda
Chhunda
250gm Unripe Mangoes
1/2 Tbsp. Salt
250gm Sugar
1/2 Tsp. Turmeric Powder
1/4 Tbsp. Red Chili Powder
1/4 Tbsp. Black Pepper Powder
1/2 Tbsp. Roasted Cumin Powder
Instructions:
For
Theplas
Theplas
Sieve the both flour and combine with
chopped coriander, fenugreek leaves, oil, salt, turmeric powder and red chili
powder.
chopped coriander, fenugreek leaves, oil, salt, turmeric powder and red chili
powder.
Add enough yogurt for knead semi soft
dough for theplas. Divide the dough into equal 12 portions and roll out each
portion into thin round form.
dough for theplas. Divide the dough into equal 12 portions and roll out each
portion into thin round form.
Heat the tawa and cook the theplas with
little ghee/oil from the both sides until to golden and evenly cooked.
little ghee/oil from the both sides until to golden and evenly cooked.
Serve methi theplas with chhunda and
curd.
curd.
For
Chhunda
Chhunda
Wash and peel the unripe mangoes and
grate them.
grate them.
Place the grated mangoes in a steel bowl
and add salt. Keep aside for max 2 hours.
and add salt. Keep aside for max 2 hours.
Now add turmeric powder and Sugar and mix
well. Keep aside for 10 Minutes.
well. Keep aside for 10 Minutes.
Heat the mixture on medium flame in
non-stick pan until to sugar dissolves.
non-stick pan until to sugar dissolves.
Sugar consistency should be one thread
consistency. Set aside to cool completely.
consistency. Set aside to cool completely.
Add cumin powder, red chili and black
pepper powder, mix well. Serve with theplas.
pepper powder, mix well. Serve with theplas.
Notes:
You can add carrot, lauki and any other
grated vegetables in theplas for more variations.
grated vegetables in theplas for more variations.
These theplas can be store for maximum
2-3 days because we used curd for dough instead of water.
2-3 days because we used curd for dough instead of water.
Adjust the sugar and salt quantity in
chhunda according to taste.
chhunda according to taste.
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Simply Tadka is one place where I can show my passion for cooking and photography. My blog features easy and quick vegetarian recipes that don’t demand much time and effort. I loves experimenting and substitutes some of the ingredients that are not easily available in the kitchen. For more details Check here
very deliicous combo thepla with chuda looks so delicious dear 🙂
yummy combo.
such a healthy recipe. I love it!
delicious thepla and chunda.. I used to love chunda when my mom used to prepare.. I miss the rajapuri mangoes usually used to make chunda here.. Else wouldn't have missed making that
can survive on these for days to come, you have made them beautifully and loved the presentation
Looks yummy
oh wow this looks too delicious and tasty combo…
Delicious looking Chunda and thepla .Got to try it out sometime
delicious.. The mango chunnda is mouth watering..
thepla looks so colorful and delicious
Am in love with this thepla and mango chunda,both makes me hungry.
Combination of thepla and mango chutney is beautiful.
what a yummy combination. Sounds delicious. Lovely clicks.
Agree with Pavani…A great combination and no one can say no to mango prepared this way!
Mouth watering combo!
Delicious combo Preeti 🙂
lovely combo!!!looks awesome