I have a few tricks up my sleeve, including how to prepare potatoes that’ll melt in your mouth, as well as how to clean fresh methi (fenugreek leaves).

My first time cooking with methi

… was a disaster! Funnily enough, it was also a complete accident because I didn’t set out to make methi anything that day.

My mother was in India with my masi (her sister) so I was home with my brother, dad and Bapu (dad’s bother) who was visiting.

With dad and Bapu in our family newsagents all day, my 11-year old self thought it would be nice to prepare dinner for when they got home. My plan was to make Bhaji and Rotli, a simple curry of spinach leaves and chapatis to go with it.

First problem: We didn’t have any fresh spinach. Never mind, I thought. I’d seen my mum make Bhaji with both frozen and tinned spinach before and it was always great. To the freezer I marched.

I pulled a bag of the solid leafy greens from the freezer and got to work. I chopped the garlic, did a tadka of cumin seeds, asafoetida and fresh chillies. It was going famously. I felt like a young Tarla Dalal. Finally, a dash of salt and a little taste test…

The spoonful of Bhaji went into my mouth and then immediately came back out. Wretched. It was as bitter as Cobra Kai’s sensei Kreese in The Karate Kid.

So what went wrong?

I dug the packet of frozen spinach out of the freezer and re-read the label. ‘METHI BHAJI‘. My bubblegum brain had made a solo fenugreek leaf curry!

If this happened to me today, I’d simply chuck in a load of cooked potatoes but when I was first starting out, my instinct was to cut my losses and make something else.

My dad, Bapu and brother came home and sat down to the plan B Kadhi and rotli I had made last minute (Mrs Doubtfire style). They ate the methi bhaji, too. Dad and Bapu said it was great, my brother told me I was “a plonker”.

Did they eat it out of courtesy? Probably. Did that still mean everything to my novice cook self? Absolutely.

Where to buy fresh methi (fenugreek) in the UK

I recommend visiting your local fruit and vegetable market. South Asian food shops and greengrocers will certainly have bunches of fresh methi.

Many large supermarkets now stock fresh methi in their ethnic produce sections.

How to clean fresh methi

How to freeze fresh methi

Follow all the steps in the how-to above. Ensure the methi leaves are completely dry before packing into a freezer-safe container or bag. Freeze for 6-8 months.

Is methi the same as fenugreek?

Yes. Fenugreek is the English name for Methi (its’ name in Hindi, amongst other South Asian languages).

Can I use dried (kasoori methi) in place of fresh methi?

No. I don’t recommend replacing the fresh methi in this recipe with dried. The flavours differ a great deal. Dried methi is extremely potent and fresh has a mild, grassier flavour, so they cannot be used interchangeably.

Other recipes you may like:

• Softest-Ever Roti (Chapati/Rotli)
• Methi Thepla
• Aubergine Ravaiya
• Bateta nu Shaak
• Garlic Chutney

My star ingredient: fresh turmeric

My recipe includes juliennes of fresh turmeric for both a golden colour and a bright, citrusy flavour. They balance the earthy, caramel-bitterness of the fenugreek, while the potatoes make it a meal.

3 tips for preparing fresh turmeric

1. Wear gloves! It’s wise to glove up before you begin handling fresh turmeric. The colour will stain your hands and nails for days.
   
2. Protect your work station. As well as covering your hands, it’s a good idea to lay down newspaper or an old tea towel before you start. This will save you having to bleach them back to their normal colour.
   
3. Use a teaspoon to scrape off the skin. Just like preparing fresh ginger, the most effective and least wasteful way to peel fresh turmeric is with a teaspoon.

How to prepare potatoes for 20-Minute Aloo Methi

My cooking medium of choice may be an unconventional one, but it s a fast and easy method: Microwave!

I simply wash my potatoes, prick the skins with a fork and them microwave for 8 minutes or so, until they’re soft inside. The cooking time will vary depending on your microwave so keep an eye on them.

Once they’ve cooled, I peel them (keep the skins on if you prefer) with my fingers. They’re really easy to peel because the potatoes shrink slightly and the skin becomes loose.

What type of potatoes should I use for 20-Minute Aloo Methi?

Any variety of potato will work in this recipe, although floury potatoes for baking such as Maris Piper or King Edward produce the best results.

Subscribe to my YouTube channel

20-Minute Aloo Methi recipe

Print

20-Minute Aloo Methi

Have my vegetarian 20-Minute Aloo Methi curry on the table faster than it takes to order a takeaway! This Indian potato and fenugreek leaf curry, also know as Aloo Methi ki Sabji is a weeknight staple in my home alongside roti.

Course Main Course, Side Dish

Cuisine Indian

Keyword fenugreek leaves, methi, potatoes, turmeric

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 750 g potatoes about 4 large
• 100 g fresh methi leaves only, chopped
• 2 tbsp oil or ghee
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/4 tsp asafoetida
• 4 cm piece fresh turmeric julienned
• 2 cloves garlic crushed
• 2-3 chillies slit in half lengthways
• 1/2 tsp chilli powder optional
• 1/2 tsp salt
• 1 large fresh tomato roughly diced
• 1/2 tsp garam masala optional

Instructions

• Wash the potatoes and price the skins all over using a fork. Place on a microwave-safe plate and cook in the microwave for 10 minutes or until soft. Allow to cool. Peel and cut into 2cm/1-inch pieces.
• Heat the oil or ghee in a large pan. Add the mustard seeds and allow them to crackle. Next, add the cumin seeds and asafoetida. Sauté for a few seconds and then add the slit chillies, fresh turmeric juliennes and garlic. Sauté for 30 seconds.
• Add chilli powder, fresh methi and salt. Stir to combine. Cook over a medium heat, stirring all the time for 4-5 minutes. Add the potatoes and stir well to coat the potatoes in the spices and methi. Cook for a further 2-3 minutes before adding the tomatoes. Add optional garam masala at this stage. I often prefer it without! Stir briefly and then remove from the heat.
• Serve hot with roti or paratha.

Video

Notes

• Fresh turmeric gives this curry wonderful flavour and colour. If you are unable to use fresh turmeric, add 1/2 tsp dried ground turmeric along with the chilli powder.
• Do not replace fresh methi (fenugreek leaves) with dried/kasoori methi in this recipe.
• Any variety of potato will work in this recipe, although floury potatoes for baking such as Maris Piper or King Edward produce the best results.

Pin this recipe for later! 20-Minute Aloo Methi

If you like this, you’ll love my recipe for Bateta nu Shaak

Love Sanjana

The post 20-Minute Aloo Methi appeared first on Sanjana.Feasts.

I have the best memories of waking up to the smell of Theplas at my husband’s home. Whenever would visit, my father-in-law would wake up early to make them, along with crispy Bateta Vada and sweet chai. It was the best breakfast and something I miss dearly.

What are Thepla?

Thepla are traditionally bound into a soft dough which is then roasted on a hot tawa or frying pan. During the cooking process, the Thepla are brushed with oil to help them achieve a leopard-spotted finish all over the surface. It’s this oil that ensures the Thepla remain soft and delicious for days.

What should I serve Thepla with?

Thepla can be served a number of different ways; the most popular being with masala chai, potato curry (bateta nu shaak) or simply with your favourite achar and plain yoghurt. As they are a common breakfast or lunch dish, it’s not uncommon to enjoy them with sweet masala chai and nothing else.

How to make soft Thepla

The key thing to remember when making Soft Gujarati Thepla at home is that the dough must be soft. Unlike poori making, the Thepla dough needs to be bound with sufficient water and oil. Some cooks also add plain yoghurt (dahi) to the dough for added richness.

Tips for making the softest Gujarati Thepla

I like to use a combination of warm water and warm almond milk to bind my dough. This is not traditional but my way of ensuring my Thepla are super soft and delicious. Using almond milk also means these Thepla are vegan due to the lack of yoghurt used to bind the dough.

Another ingredient I like to add to help achieve this is chickpea flour. Once roasted, the chickpea flour also gives these Thepla an incredible toasty flavour.

Can I use dried methi to make Thepla?

Of course. However they will lack the beautiful green-speckled surface achieved when making them with fresh fenugreek leaves. While kasoori methi is fine to use, remember that the flavour is incredibly strong in comparison to fresh methi leaves so you will need to use much less of it.

I’d recommend using 1 tbsp dried methi in this recipe, ground finely between your palms. Remove any sharp, dried stalks as they will affect the way the Thepla roll. Reconstitute the methi in 1 tbsp hot water and allow to stand for 5 minutes before adding it to the dough. For a burst of green colour, you can also add a handful of freshly-chopped spinach leaves or fresh coriander leaves. Ensure any leaves are very finely chopped.

Ingredients you’ll need to make Soft Gujarati Thepla

• Wholewheat chapati flour (roti atta)
• Fresh fenugreek leaves
• Chickpea flour
• Garlic
• Jaggery (gor) or brown sugar
• Sesame seeds
• Turmeric
• Chilli powder
• Salt
• Almond milk
• Water
• Oil

Print

Soft Gujarati Thepla

Thepla are a staple any-time-of-the-day flatbread in Indian homes. Fresh fenugreek leaves give them their signature bitter caramel flavour.

Course Breakfast, Lunch, Side Dish

Cuisine Indian

Keyword bread, chickpea flour, fenugreek leaves, flatbread, gujarati, methi

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 20 thepla

Ingredients

• 500 g wholewheat chapati flour I use Pilsbury Chakki Atta
• 75 g fresh fenugreek leaves very finely chopped
• 2 tbsp chickpea flour
• 1 clove garlic crushed
• 2 tbsp sesame seeds
• 1 tbsp jaggery
• 1 1/4 tsp turmeric
• 1 1/2 tsp chilli powder
• 1 1/2 tsp salt
• 150 ml almond milk warm
• 275 ml hot water
• 3 tbsp oil + more for cooking

Instructions

• Mix together the chapati flour, chickpea flour, sesame seeds, garlic, chilli powder, methi leaves and salt.
• In a separate jug, stir together the hot water and jaggery until completely dissolved.
• Make a well in the centre of the flour and add the jaggery water and almond milk. Stir with a spoon to combine. Once cool enough to handle knead to form a smooth dough, about 5 minutes. Add the 3 tbsp oil and knead for a further 3-4 minutes. Cover with a damp tea towel and rest for 15-20 minutes.
• Make golf ball-sized pieces with the dough. Keep some flour on a plate for rolling.
• Get another plate lined with kitchen paper.
• Place a steel tawa or a frying pan over a medium heat. Leave it for 5 minutes.
• To start rolling, take a piece of dough and roll it between your palms, flattening it slightly. Dip each side in flour. Roll to about 6cm in diameter, place a pinch of flour in the centre and spread it around a little. Starting from the outermost edges, pinch the dough to the centre, covering the flour. Flatten with your palm. This will ensure the edges of the Thepla are perfectly smooth.
• Roll out into a large circle, about 20cm (8”) in diameter.
• Cook on the preheated tawa until bubbles appear on the surface (5 seconds), Spread a small amount of oil over the surface and then flip and cook until small brown spots appear on the base (20 seconds). Flip again and spread oil on the second side. Cook until larger brown spots (like what you see on a super ripe banana) appear on the surface. Transfer to a lined plate and repeat for the remaining Thepla.

Video

Notes

• To ensure the Thepla remain soft, keep them in an insulated container for up to 12 hours. If you’re eating the Theplas the next day, wrap them in foil and keep them in the fridge for up to 4 days. To reheat, microwave the stack for 30 seconds. Individual Theplas will only take 10 seconds.
• To freeze, place sheets of baking parchment between each one and wrap well in foil. Freeze for up to 1 month. Defrost before reheating.

Pin it for later!

If you like these, you’ll love my Soft Spinach Roti recipe

The post Soft Gujarati Thepla appeared first on Sanjana.Feasts.

If you’re looking for a flatbread with big, bold flavours, you’ve come to the right place. The traditional Thepla of my childhood are unstuffed and served spread with butter or ghee. Paired with Sukha Bateta nu Shaak (dry potato and cashew curry), it’s family comfort food at its best.

My memories of eating Thepla made by the expert hands of my mum are ones I still treasure today. They would be smoking hot off the tawa, rolled up like a cigar and dripping with golden butter – and first thing in the morning too. Thepla are the ultimate breakfast bread and waking up to the smell of them toasting on a hot pan outweigh the feeling of hitting snooze on Sunday morning. Trust me.

Packed with the smoky, slightly-bitter caramel notes of fresh fenugreek leaves, these turmeric-hued discs of fluffy bread are one of the most iconic recipes of Gujarat. Traditional Thepla are as I said, eaten with potato curry, masala chai, pickles and chutneys.

Here, I’ve combined the beauty of fluffy potatoes and fenugreek leaf-studded bread to create Aloo Stuffed Thepla. Yeah, it’s a little unconventional incorporating the potato element into the bread itself, but since when was sticking to the rules any fun?

So WTF is fenugreek? They look like coriander but bury your nose in a bunch of fresh fenugreek and you’ll instantly know they are in a league of their own. Not dissimilar to the deep burnt sugar flavours of Marmite, fresh fenugreek leaves are one of those ingredients you’ll either love or hate. They have a slightly bitter caramel taste and I find that fans of dark chocolate tend to love fenugreek too.

It’s important to know that fresh fenugreek leaves and fenugreek seeds aren’t interchangeable. The seeds have a deeply nutty aroma and the flavour is bitter in the same way great coffee and cacao beans are bitter. They lend amazing complexity to Indian recipes in very different ways so remember not to substitute one for the other. It would be like subbing coriander seeds for fresh coriander. Not a great idea.

Kasuri or Kasoori methi are dried fenugreek leaves and indeed, can be used in place of fresh fenugreek. The flavour is much more concentrated in the same way any dried ingredient is stronger in flavour compared to the fresh counterpart. Added to rich, makhani sauces, it’s an absolute game changer. To release the full aromas, simply rub it between your palms and add towards the end of cooking or to finish a dish.

There’s not a type of bread I don’t love but recently I’ve developed a huge passion for breads with a punch of flavour rather than bread being secondary to another main dish. In this recipe, the Aloo Stuffed Thepla are the star of their very own show, perhaps accompanied by a selection of chutneys, achaars, plain yoghurt and chai.

Find out exactly how to prepare these step-by-step in my first YouTube video below. Let me know what you think.

Aloo Stuffed Thepla
Makes 18-20

Ingredients

For the filling:
1kg floury potatoes such as Maris Piper, peeled, boiled and mashed until really smooth
1 tbsp grated ginger
2 tsp crushed garlic
1 tbsp sunflower oil
1 ½ tsp whole cumin seeds
2-3 chillies, chopped
1 ½ tsp garam masala
1 tsp amchur (dried mango powder) or 2 tbsp lemon juice
80g frozen peas, defrosted and pulsed in a food processor until coarsely crushed
2 tsp salt
2 tbsp chopped coriander, optional

For the dough:
550g chapatti flour
2 tsp turmeric
5 tbsp chopped fresh fenugreek leaves (if you’re using kasoori methi, use just under 1 tbsp)
1 ½ tsp salt
100ml sunflower oil
320ml hot water

125g melted butter or ghee

Method

1. First, make the filling. Heat the oil in a non-stick saucepan and add the cumin seeds. Allow them to sizzle slightly, then add in the ginger, garlic and chillies. Cook for a minute. Next, add in the peas, potatoes, garam masala, amchur, salt and coriander if using. Mix well and cook until heated through. Set aside to cool.

2. To make the dough, place the chapatti flour in a large bowl or tray. Mix in the salt, turmeric and chopped fenugreek. Make a well in the middle and add the oil. Pour in the water and stir until cool enough to handle. Go in with your hands and knead for 4-5 minutes until you have a smooth, elastic dough.

3. Divide the dough into golf ball-sized rounds and roll between your palms until smooth.

4. Do the same for the filling but take slightly more than the size of the dough.

5. Roll the dough to about 3-4” in diameter and place the potato ball on top. Using your thumbs and forefingers, pinch the dough closed around the filling, starting in the middle and working your way outwards. The filling wrapped in dough should be fully enclosed with no gaps or holes.

6. Flatten the ball using the palm of your hand. Dust with flour on both sides and flip over. You will need to roll the smooth side.

7. Begin rolling the dough, turning gently as you do. Ensure it is even all over and dust with more flour if necessary. Try to aim for 1/2cm in thickness.

8. Cook in a dry, non-stick frying pan, turning once and spreading the dry-cooked side with some butter or ghee. Flip and repeat. The underside should be golden in a few moments, flip again and cook on the next side until golden.

9. Repeat until you’ve used up all of the dough and filling.

So, as if by magic, you’re now a paratha extraordinaire and well on your way to rustling up some bread to accompany your favourite Indian dishes. Enjoy making these Stuffed Aloo Thepla and once you get the hang of rolling, remember to have fun creating your own fillings and flavours.

These are in-freakin’-sane with Gor Keri (sweet mango pickle with fennel seeds). You can buy it ready made or make your own. I’ll share my recipe soon.

Love Sanjana

The post Aloo Stuffed Thepla appeared first on Sanjana.Feasts.

2 tsp ginger, minced
1 tbsp garlic, minced

2-4 hot green chillies, minced (or to taste)
½ tsp chai masala (yes, really)
½ tsp cumin seed powder
2 tsp sugar
Salt to taste

Method

1. In a bowl, whisk together the passata, coriander seed powder, cumin seed powder, garam masala, green chillies and sugar.

2. Heat the butter in a large pan and add the garlic, ginger, chillies and tomato puree. Cook this out on a medium heat for a few minutes. Add the tomato and spice mixture. Bring to a boil, stir and cover with a lid. Turn the heat down to low and boil with the lid on for around 10-15 minutes.

3. Uncover, add the cream, chai masala and season the sauce with salt. Give this a good mix. Rub the kasoori methi between your hands and add this to the sauce. If you’re using homemade paneer, add it straight in and if you’re using store-bought, grill the paneer cubes on one side until golden and add them in while hot. Heat through.

4. Serve with Indian bread and basmati rice. What a beauty.

You might want to wash your hands super well with soap and water after handling kasoori methi, because it certainly aint the most alluring fragrance you’ll ever adorn your body with. Having said this, when added to rich curries it can produce the most amazing taste ever. I kid you not.

The post Paneer Butter Masala appeared first on Sanjana.Feasts.