mayurisjikoni

theplas and gujaratis.... My regular followers may think but she has already blogged one thepla recipe. Has she forgotten, has she run out of recipes? Nothing like that my friends. These are normal theplas. The one I had blogged earlier were farari theplas to have on days of fasting. Theplas are a regular feature in most gujarati homes either for breakfast or as a snack with some pickles or as a light dinner or lunch fare with potato curry. I love making theplas because you can use up your leftover rice, pilau, biryani, khichdi. Use up a tiny piece of leftover doodhi, cabbage, or  a bit of leftover mashed potato. Anything goes in the thepla. However, because of the vegetables, rice etc in the thepla, these do not stay good for too long time. Maximum 2 days. The leftover theplas can be put away in the fridge. Warm it up under the grill, in the micro or on a tava. THEPLAS  Makes 10 to 12 2 cups wholewheat flour (atta) 1 cup cooked rice ½ cup chopped fresh fenugreek (methi) ½ cup...

thepla with a difference.... thank you Heni     Last November, Manju aunty invited us to her place just for a change of atmosphere. We all were going through a difficult time after the loss of my mum. Unfortunately or fortunately we decided to visit her on ekadashi day. We were suppose to have  lunch at her place. There are not many options to make an ekadashi meal as everything is just full of carbohydrates. However, innovative Heni did come up with some very yummy theplas along with the usual ekadashi fare. They were not greasy at all, very soft and tasted delicious.If any of you have made rajgira puri you know what I am talking about. The theplas were made from farari or ekadashi atta which is readily available in the Indian stores in the western countries and in India. But, not all parts of India as not everyone does Ekadashi. Nunu made sure I came back to Mombasa with enough of the flour this time.  Heni, thanks for teaching me how to make the theplas. I have ma...