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 traveling 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:
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. Blogging Marathon page for the other Blogging Marathoners doing BM#33 Enter your email address:
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