Fenugreek Flatbreads Methi na Thepla
Author: Mina Patel
Recipe type: Easy
- 2 cups chapati flour (I use Elephant Atta medium brown)
- 1 tsp turmeric
- 1 tsp red chilli powder
- 1 tsp salt
- 2 tsp Ajwain / Carom seeds (place in sandwich bag and crush by rolling with rolling pin)
- 2 tsp sesame seeds
- 1.5 tbsp oil
- Handful of chopped fresh fenugreek leaves (methi)
- ½ cup boiling water
- Extra flour for rolling and extra oil for cooking.
- Combine all the dry ingredients.
- Add water sparingly and bring the flour together to make a firm dough.
- Divide dough into 12 equal portions.
- Dust with flour and roll out to 10cm circumference.
- Cook on tavi (non stick pan) on both sides (low heat).
- Transfer to another tavi (non stick pan) and drizzle a teaspoon of oil cooking on both sides. (Med heat)
- Press down with a spatula, remove and cool on cooling rack.
In Gujarati, a fist is a Muthi so the Muthias are simply named after the way they are shaped. There are several ways to make these, and if you do not mind them soft you could steam the Muthias and then sizzle them up in a frying pan with a tbsp of oil and a tsp of Mustard seeds. My family, however, prefer the fried version as that’s how my late mum in law made them. However you choose to make yours, I hope you enjoy them.
Doodhi Muthia - Bottle Gourd Bites
Author: Mina Patel
Recipe type: Snacks
- 1 Dhoodhi (bottle Gourd peeled and grated)
- 4 heaped tbsp Chapati flour (I use Elephant Atta Med Brown but whole wheat would work too)
- 2 heaped tbsp Rice Flour
- 2 heaped tbsp Besan Flour
- 2 heaped tbsp Juwar Flour (Sorghum Flour)
- 2 heaped tbsp Course Semolina or Maize Meal Flour
- 1½ tsp salt
- ½ tsp Turmeric Powder
- ½ tsp Red Chilli Powder
- 1 heaped tsp Garlic Ginger Chilli Paste
- 2 tsp Brown Sugar
- 2-3 tsp Sesame Seeds
- 1 tbsp Fresh Chopped Coriander
- *Approx 2 tbsp Water
- Oil for frying
- Place the grated Dhoodhi in a bowl and gently mix in the flours and the spices.
- You should have a crumbly mix - if it does not hold together when you make little fistful Muthia then add a tablespoon of water and try again.
- I needed 2 tbsp's but if your Dhoodhi is really moist you won't need the extra water to hold the mixture together.
- (You DONOT want to make it into a dough as these will make heavy stodgy and greasy Muthia)
- Slightly grease your hands and use a tbsp of mixture and gently press into little mini sausage shapes.
- Heat oil on medium heat and gently fry 5 - 6 Mathias at a time.
- Also, place a heavy bottomed pot on very low heat.
- Fry the muthia till they are golden brown (approx a minute) and remove and drop them into the pot on low heat.
- Continue until all the mixture is shaped into Muthias and fried.
- Gently toss the Muthias in the pot ensuring they brown evenly.
- Frying them will give a lovely crispy outer but gently cooking them on very low heat allow the insides to steam and cook through giving a lovely moist centre.
I love making batches of these Banana Crisps, for when I’m entertaining. I put bowls out when serving drinks and they go pretty quick, even my two-year-old niece’s claim a bowl each.
Magic Green Banana Crisps
Author: Mina Patel
Recipe type: Snacks/Starters
- 3 green bananas (plantain)
- 1½ cup water
- ½ tsp salt
- 1 tsp green chilli / garlic (pulped)
- Oil for frying.
- Mix the green chilli, garlic, and salt in the bowl of water and set aside.
- Use a small wok, (lawyu) add oil and place over medium heat.
- Peel the bananas (1 at a time - use a knife as they are not like normal bananas)
- Thinly slice half of the banana.
- Gently drop in the heated oil and fry for a minute or two until they are just changing colour.
- Now this is the magic bit (do this quickly carefully and step away) - add a ladle (1/4 cup) of your spicy water mix to the frying bananas in the wok.
- Sounds mad but trust me - it will sizzle and bubble but step away you don't want to get burnt.
- When the bubbles settle, remove spiced crispy crisps.
- Drain on kitchen towel
- Repeat with the rest of the bananas.
I do say use a small wok to fry as the spiced water in the oil makes it unusable again! You can flavour your water with salt and pepper, salt and malt vinegar pretty much and herbs or spices you like just don’t try sauces – they splutter!