Gujaratis are well known for their snacks and they have all kinds – deep fried, steamed, baked, fermented, roasted. It’s pretty amazing that one single region of India has encompassed so many diverse techniques as part of their daily cooking.
Theplas are Indian flatbreads made with whole grain flour mixed with seasonal vegetables and some commonly used spices such as green chilies, cumin-coriander powder, ginger-garlic paste. All combined into a dough using yogurt. Since there is hardly any water used in making the dough, these theplas last for couple of days, making them a perfect healthy snack for picnics or long journeys. The dough also contains some jaggery or sugar, which is signature of any Gujarati dish, trust me it actually makes it yummy! Serve it hot with pickle or chundo and yogurt.
Bajra flour has a very earthy flavor and it combines well with the mild flavor of dudhi. There is a good balance of different tastes of whole wheat, bajra, dudhi and ginger-garlic and jaggery.
Dudhi Bajra Na Thepla
Healthy breakfast with not so used Bottle Gourd
- Wash, peel and grate dudhi using wider slots on grater.
- Squeeze out all the water from grated dudhi, and I really mean all of it. Dudhi contains lot of moisture and it leaves out more after we add salt to the dough, so it's time to use some muscle power.
- Add all ingredients together one by one, except for oil. Initially add 1 spoon of yogurt at a time and add more as needed. But make sure you try to bring the dough together before you add more yogurt.
- Lastly add oil and knead everything nicely. Oil adds more moisture so do keep it in mind.
- Make smaller balls, and roll them flat using a rolling pin.
- Cook them on a flat tawa just like a paratha, using oil on both sides.
Mahabaleshwar, Maharashtra, India
Source – http://nitinmahesh.blogspot.com/
My primary school had a unique tradition of biding farewell to 4th grade students by taking them on a two-day trip to Mahabaleshwar. It’s a hill station situated amongst Sahyadri range and it’s about 115 km from Pune.
This used to be the only two-day school trip and I still remember all the planning and plotting we did to decide who all would stay in one room and how we would convince out favorite teacher to stay with us in our room. of course, food was an important part of discussion and also a prestige issue as to who gets what from home and to make sure we all don’t get one thing and so on … Our class teacher had asked our parents to pack one tiffin and keep it as a surprise for us, you know the joy of discovering your favorite thing made by your mom with an element of surprise, truly priceless!
We were half way through and our teacher asked us to open our surprise lunch box and guess what I had in my box. भोपळ्याचे घारगे (Bhoplyache Gharage). It’s a traditional Maharashtrian tea-time snack, The puris are made with Pumpkin and Jaggery and whole wheat flour. Soft yet not too sweet! Best for picnic, as they last for couple of days. They keep you full but not so heavy on your stomach.
My first official sweet entry for “Dish It Out – Squash & Sugar” event happening here at MyHomeMantra till March 31st.
A Diet Friendly Recipe
Moist and fluffy inside; golden crispy outside; the Muthiya make a perfect pairing with a cup of tea! ‘Muthi’ means fist in Gujarati and it’s called Muthiya because the dough is turned into cylindrical shape using fist.
Made with whole wheat flour and grated dudhi with very little oil, since the dough is steamed and then sauted in a typical Indian tempering, this dish is perfect for those who are on a “diet”.
I love Spinach and Cilantro in my Muthiya, it adds moisture and flavor and color. So I actually made Dudhi Palak (Spinach) Muthiya but Spinach is completely optional.
Dudhi Na Muthiya
A Diet Friendly Recipe
It might look like a big list of ingredients but almost everything is straight from your pantry so it does not much time to prepare it.
- Wash and peel bottle gourd and grate it. Squeeze out excess water in a separate bowl. We can use it if needed.
- In a medium bowl, mix all ingredients together and knead to make soft dough by adding water if required. You can also use the juice we just squeezed from the grated dudhi. Also add 1 tsp of oil and knead again.
- Now divide it in 3-4 parts. Apply some oil to your palms and using your fists shape it in cylindrical rolls.
- Place these rolls in a steamer and let it steam for 20 to 25 minutes.
- Once done, remove from the steamer, let it cool slightly. Then cut it into equal sized small pieces.
- If you want to make tempering, in a frying pan, heat some oil.
- Add mustard seeds and sesame seeds. Add the pieces and saute on a medium flame for a few minutes.
- Serve hot!
Punjabi cuisine has given the greatest gift to Indian cuisine – paneer. Soft (Indian) cottage cheese full of fat has to somehow translate in any language as ‘yum’! A whole-wheat flat bread filled with mildly spiced paneer served with yogurt is just a breakfast for Punjabis but can be a complete meal for me.
I need a better picture and the only way to get it is to make these parathas when S is not around. Learned from my mistakes 😉 For now this is best capture I have got –
[Update] This might be a little better –
When I saw a small red pumpkin in farmer’s market, it reminded me of my childhood. My gradma (aajji) used to make gharage (घारगे) and dhapate (धपाटे). I used to love eating gharage after coming home from school. ‘Gharga’ is a sweet pumpkin puri and of couse a deep fried puri. Dhapata on the other hand, is a savory version and it’s not deep fried, so it’s more like a paratha or thepla.
It must be healthy as there is nothing unhealthy – either ingredients or the process. Give it a shot.
Red Pumpkin Paratha / Thepla
Easy to make, no special ingredients and no much preparation.
- Cut pumpin into big pieces, wash it nicely and also remove the center part that might contain seeds,
- Steam these big pieces for 5-8 minutes, until the pumpkin becomes tender.
- Meanwhile, cut green chilis and garlic into fine pieces. Grate some ginger.
- Once steamed, let it cool. Rinse it with cold water to quicken the process.
- Smash it with hands and make sure there are no lumps.
- Add finely chopped chilis, garlic, ginger, salt, sugar, turmeric and all the seeds.
- You can also cilantro but it's optional.
- Add whole wheat flour and besan gradually and prepare dough. Pumpkin should have enough water so add water only if needed.
- If the dough feels very sticky, add more wheat flour but also adjust the amount of salt.
- Use some oil, to knead the dough.
- Now make small balls and roll it into small parathas, use wheat flour for dusting.
- Roast them lightly on a tawa using ghee.
- Ready to serve!
Even though I think about calories, fat, saturated fat and of course, the price I end up buying banana walnut bread at Starbucks. The cakey delight is so hard to resist. Today I decided to try it myself at home using whole wheat flour instead of maida (all purpose flour) to make it a little healthier. My husband could not tell the difference 🙂
Banana Walnut Bread
Easy to make banana walnut bread made with whole wheat flour, sure to satisfy your sweet tooth!
- Sift together the flour, baking soda, sugar and salt into a large bowl. In another bowl, whisk butter with one large well beaten egg and vanilla essence. Add this mixture to dry ingredients. Add mashed bananas and mix it well to form batter. Add chopped walnuts and mix again.
- Preheat oven to 375 degrees Fahrenheit. Grease a loaf pan with cooking spay. You can also use parchment paper. Pour the batter into this loaf pan and bake for about 45-50 minutes at 375 F.
- Let it cool for 10 minutes before slicing.
Food For Thought
Walnuts are often referred to as “brain food”, not only because of brain-like appearance of their lobes but because of their high concentration of Omega-3 fatty acids. They also promote bone health and play an important role in improving cardiovascular health. Banana is a good source of potassium and dietary fiber; provides cardiovascular protection and promotes kidney health.
So don’t feel guilty while enjoying this homemade dessert 🙂
Sending this for Bread Baking Day being hosted at Paulchen’s Food Blog with the theme of “Bread With Egg”.
Sending it to Vardhini’s Bake Fest hosted by Foodomania
And to Breakfast Club – More than Tea & Toast hosted by Utterly Scrummy.
Off to Radhika’s I love Baking
Healthy twist to a traditional Maharashtrian dessert
Satori (साटोरी) is a traditional Maharashtrian dessert prepared with khoya, coconut and suji (semolina) stuffed in a poori made with maida. I have given a healthy twist to this traditional sweet dish by adding khajoor (dates), poppy seeds, sesame seeds and dried coconut stuffing inside a puri made with mainly whole wheat flour and some maida. Instead of deep frying, I lightly roasted them with ghee. The result was delicious yet healthy khajoor satori !
खजूर साटोरी (Stuffed Dates Paratha)
A modern and healthy twist to traditional Maharashtrian dessert!
- Chop pitted dates as small as possible.
- Roast sesame seeds in a small frying pan until they become lightly brown. Keep aside and let them cool
- In the same pan, heat 1/2 table spoon of ghee and roast poppy seeds for 3-4 minutes on low flame. Once done, keep them aside and let them cool.
- Again add 1/2 teaspoon oil and roast the grated coconut until the color changes to light brown. Coconut gets browned quickly so keep an eye on it and stir constantly. Let it cool down. Crush the roasted coconut with hands or in a grinder.
- Then add 2-3 tablespoon of ghee and roast chopped dates for 5 minutes. The dates become tender, now mix all above ingredients. Mix well for 2-3 minutes. You can make this stuffing well in advance and it can also be preserved in an airtight jar for few months.
- When you are ready to roll the satoris, mix whole wheat flour, maida and a pinch of salt.
- Heat the oil and mix it in the flour. This hot oil is also know as “mohan”, it helps the mixture to become lighter and fluffier.
- Stir in warm milk and knead the dough for a few minutes to make smooth and firm dough. Keep it aside for half an hour.
Satori / Stuffed paratha –
- Divide the dough and stuffing in 5 equal sized balls. Stuffing balls can be larger than dough balls.
- Roll a dough ball to make around 3 inch diameter circle, put a stuffing ball and seal all sides as we do in any stuffed paratha. Roll it to make a think puri (around 5 inch diameter puri).
- Repeat this for all 5 parts.
- Heat a medium size skillet and add 1 teaspoon of ghee. Place a satori over the skillet. After few seconds, flip the satori and lightly press the puffed areas. Flip it couple of times. It will develop golden-brown spots. Take it out on a plate lined with paper towel to absorb extra ghee. Repeat it for other satoris.
Satoris can be enjoyed warm or cold. Bon apetite!