Wednesday, 25 September 2013

Buckwheat Spinach Thepla

Theplas are unleavened bread typically made using bajra/pearl millet/kambhu flour from the North western parts of India (particularly Gujarat). It is very healthy and flavourful due to the spices added to make the dough. They have longer shelf life than bread made with atta/wheat flour. So they are excellent for taking with us for travelling or picnics. They also can be enjoyed hot or otherwise and can be frozen for later use. I usually get bajra flour from the Indian/Asian grocery store here. But when I run out of bajra flour (it does happen), between my trips to the Indian stores, I use buckwheat flour (readily available in many supermarkets). The resulting theplas are excellent if not better than the original recipe. The buckwheat flour has a natural sweet-malty taste that makes these theplas more appealing to children as well. As usual, I try to add some veggies, particularly, leafy greens like Methi or spinach to the roti. Thus making sure that the fussy one in the house, aka, hubby gets to enjoy these usually scorned upon veggies. It is easy to make and Anjalie loves to help with the rolling out of the roti. Since buckwheat is gluten free this recipe can be easily adapted for gluten-free diets.

You will need:
2 cups buckwheat flour + plus extra for dusting
1 cup besan/chickpeas flour
2 tbsp curd
salt to taste
ginger- garlic paste 1/4 tsp
1/2 tsp turmeric powder
black pepper powder to taste
1/2 tsp chilli powder (for adults - optional)
500 gms spinach leaves- washed, coarsely chopped.
water, enough to make a smooth dough.
oil to grease the griddle

Optional spices (typically used) - ajwain (go easy with this one- it has strong flavour), fresh green chillies, ffreshly chopped methi (fenugreek)/coriander leaves.

Mix the flours, spices and spinach with little water at a time to make a smooth dough.

Divide the dough into golf ball size pieces and roll them out into small 1/4 inch thick circles.

You can use plain flour to dust or stick to buckwheat flour for gluten free option.

Heat roti griddle or tawa to med-high. Lightly grease with oil. Cook the theplas on both sides until golden brown spots appear.

Taste check for salt and spices for approval :)

Serve warm or otherwise with you choice of curry or side dish. It tastes great by itself too due to all the spices used in the dough.

No comments:

Post a Comment

Thank you for visiting and taking the time and effort to leave a comment.