just to name a few Chakli, Sev, Chivda (savory mixture), Namakpare (thikat Shankarpali), Shakarpara (god shankarpali), Karanji(Gujiya), Rava Ladoo, Besan Ladoo etc
Made with wheat flour , chickpea flour (besan), Methi (fenugreek) leaves, curd & spices, these flat-breads are known to be edible for days & hence favored by most for travels & picnics
Methi Muthia (મેથી ના મુઠિયા) is a popular Gujrati tea-time snack. 2 and 1/2 cups chopped fresh fenugreek leaves (methi)1 cup whole wheat flour1/2 cup bengal gram flour (besan)2 tbspns semolina (Suji / rawa)1 lemon juice1 tspn turmeric powder1 tspn red chilly powder1-2 tbspns corriander-cumin powder (Dhana-jeera powder)2-3 tbspns seasme seeds1 tbspn sugar1/2 tspn fruit salt2 tbspns vegetable oil Water as requiredSalt to tasteOil for deep fryingMethod. The proportion of wheat flour and besan can be interchanged or adjusted as per the taste2
prepare methi paratha most of the times using yogurt to enhance the nutrition. Fenugreek / methi leaves apart from being nutritious , they help to get rid of constipation
Methi Pulao|Fenugreek leaves pulaoPreparation time. add the methi leaves. 10minutesIngredients1 Cup Basmathi rice1 Onion2 tomatoes1 tsp ginger-garlic pasteMint leaves fistful ¼ cup methi leaves (I used frozen methi leaves)Veggies of ur choice (mushrooms, paneer, green peas are of good choice)1tbsp Chilli powder1tbsp Corainder powder/dhaniya powderSalt (to taste)OilCoriander leaves/cilantro (for garnishing) To temper 1 bayleaf1 clove1-2 cinnamonHow I made ItWash and soak rice in 1½ cups of water for 10mins
The next time I shall cut down the quantity of methi leaves as the puris had a bitter after taste which was not appealing for the kids to eat them as is
For now I have these delicious Besan Cookies ( Gram flour cookies ) that I baked as soon as the festivities were over coz I was really missing the baking
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