Oct 19, 2013

Methi Thepla with Mango Chhunda


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.

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:



Preparation Time: 60 Minutes
Cooking Time:  40 Minutes
Servings: 4
Category: Gujarati Cuisine

Ingredients:
For 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
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


Sieve the both flour and combine with 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.





Heat the tawa and cook the theplas with little ghee/oil from the both sides until to golden and evenly cooked.
Serve methi theplas with chhunda and curd.

For Chhunda




Wash and peel the unripe mangoes and grate them.
Place the grated mangoes in a steel bowl and add salt. Keep aside for max 2 hours.
Now add turmeric powder and Sugar and mix well. Keep aside for 10 Minutes.
Heat the mixture on medium flame in non-stick pan until to sugar dissolves.
Sugar consistency should be one thread consistency. Set aside to cool completely.
Add cumin powder, red chili and black pepper powder, mix well. Serve with theplas.

Notes:
You can add carrot, lauki and any other 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.
Adjust the sugar and salt quantity in chhunda according to taste.


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17 comments:

  1. very deliicous combo thepla with chuda looks so delicious dear :)

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  2. such a healthy recipe. I love it!

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  3. 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

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  4. can survive on these for days to come, you have made them beautifully and loved the presentation

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  5. oh wow this looks too delicious and tasty combo...

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  6. Delicious looking Chunda and thepla .Got to try it out sometime

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  7. delicious.. The mango chunnda is mouth watering..

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  8. thepla looks so colorful and delicious

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  9. Am in love with this thepla and mango chunda,both makes me hungry.

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  10. Combination of thepla and mango chutney is beautiful.

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  11. what a yummy combination. Sounds delicious. Lovely clicks.

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  12. Agree with Pavani...A great combination and no one can say no to mango prepared this way!

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