You may be traveling, or
May be busy, or
May want something ‘on-the-go’, or
May want to jampack nutrition into a single meal.
Sandwiches and Parathas are amongst the first ideas that fit the bill and jump at you. They can be cooked in advance and taste fairly good even if cold….any other ideas that come to mind? I invite you to share ideas and recipes; I will publish them as guest entries.
While I already have a few sandwich recipes on the blog, I am now blogging three variants of Parathas. Each is special and different in its own little way. While grown ups will certainly love them, they could be equally popular with your toddlers/ kids.
- 1 cup whole wheat flour
- ¼ cup besan
- ¼ cup methi leaves, finely chopped
- ¼ cup ghiya (lauki), grated
- ¼ cup carrot, grated
- 2 tbsp yogurt (curd)
- A pinch of asafoetida
- A pinch of turmeric
- Salt, to taste
- ¼ tsp chilli powder
- ½ tsp cumin powder (bhuna jeera)
- ½ tsp oil
- ¼ cup water
- Grate carrot and keep it aside
- Grate ghiya, add salt to it and leave it for about 10 minutes; then squeeze the grated ghiya to squeeze out excess water (necessary because ghiya contains lots of water which can turn the dough gooey)
- In a paraat (flat, big vessel), take the measured quantity of whole wheat flour and add carrots, ghiya, methi, yohurt, spices and oil
- Combine and knead into dough; if the dough feels hard, add some water and soften
- Divide the dough into 8-10 small balls and roll it into thin small circles
- Heat a flat girdle/tava and cook the theplas on medium heat using little oil till golden brown spots appear on both sides
- You can enjoy these theplas at home with a bowl of yohurt or simply roll them and enjoy when on-the-go
For soft theplas try and knead soft dough. Also, you can vary the spices to taste.