About 2 months back we went for an outing with some of our family friends. Those friends(a Gujarati couple) are strict vegetarians and being in tokyo, finding strict vegetarian food is little difficult and on that day we travelled 2 hrs away from tokyo by train. So, finding the veg food there is almost impossible. So, we planned about carrying the lunch ahead. I carried mushroom pulao with raita and they brought thepla and aloo curry. That was the first time I had thepla. Bhabi (I love calling them bhayya and bhabi) was explaining that thepla is a very famous picnic recipe in Gujarat and also explained the method of preparation. We simply loved it. So, from that day I was planning to prepare thepla in the house.
One day I was reading about the methi thepla here. I liked it a lot, but I didn’t had methi leaves then.So, thought of trying with palak(Spinach), which I bought in sale and have to finish at any cost. I prepared and had with Aloo Palak.. a nice combination .
Palak (Spinach) Roti
Spinach – a bunch
Wheat Flour – 2 cups
Besan – 2 tbspn
cumin powder – 2 tbspn
Chilli Powder – 1-2 tspn
Turmeric – 2 tspn
Ajwain – 1 tspn
Curd – 1/2 cup
Salt acc to taste
Oil enough for roasting.
1.Take a vessel, add wheat flour, besan, cumin powder, chilli powder, salt, ajwain, turmeric, and finely chopped spinach and knead well using curd and little water to make soft dough.
2.Set aside for 1 hr.
3.Make lemon size ball and roll it as you do for chapathi.
4.Heat the griddle and roast the rolled stuff.
1.First roast one side, turn it upside down.
2.Put 1/2 tspn of oil on the turned side and again turn it upside down.
3.Repeat the same with the other side.
4.When evenly roasted remove it from griddle.
5.Serve with any raita, plain curd. We had with Aloo palak curry.
Palak Roti with Aloo Palak
1.I mixed the curd with water and used for kneading.
2.The source for ‘Roasting’ script is here