Methi Thepla (Fenugreek and Gram Flour Indian Flat bread)

Ingredients

Wholemeal flour (plain)...1 cup

Gram flour………………..….1 cup  
Fenugreek leaves…..…..…1 cup (chopped)
Coriander powder……..….1 tea spoon
Cumin powder……….……..1 tea spoon
Red chilli powder………….¾ tea spoon  
Turmeric powder………….1/3 tea spoon
Ginger-garlic paste….......1 ½ tea spoon
Green chilli…..………………1 (medium, finely chopped)
Fresh yogurt…………………3 tablespoon  
Salt to taste
Oil to apply on cooked thapla

Method

• Add the entire ingredient except yogurt in a bowl.
• Mix with hand, the fenugreek leaves will give out some water.
• Add the yogurt and make dough (the dough should not stick to your hand). If it does add a little more wholemeal flour.
• Keep aside for 15 min.
• Divide the dough in 6-7 small balls.
• Dust the work surface with some flour and roll each ball into a flat disc with a rolling pin. It shouldn’t be too thick or too thin, about 1-2 mm thick.
• Heat a flat pan, there is no need of oil at this stage. Cook each thepla at a time for about half a minute on each side or until cooked.
• Remove and place the cooked thepla on serving plate and apply just a little oil on the top visible side.
• Serve with your favourite Indian pickle or chutney.

Makes: 7

Challah (Braided Egg Bread) with Wholemeal Flour

Ingredients

White flour………………2 cup

Wholemeal flour………1 cup
Water……………..………¾ cup (warm)
Yeast…………...………….7 g (2 tea spoons)
Honey…………………..…2 table spoon
Eggs………………………..3
Poppy seeds…………….2 table spoon
Oil………..…………………¾ cup
Salt…………………………½ tea spoon

Method

• Mix the warm water and 1 tea spoon of honey in a large mixing bowl.
• Add the yeast to the mixture (do not mix). Keep it aside for 15 min to check if the yeast is active.
• Add in the 2 eggs, honey, salt and oil. Mix well.
• Now add the flour 1 cup at a time and make a soft dough ball.
• Knead the dough for 2-3 min.
• Apply oil on the dough ball.
• Place the dough in a well-oiled bowl and cover with a moist cloth.
• Place the bowl in a warm place.
• Once the dough has doubled in size (1 1/2-2 hours), punch it and knead for 1 min.
• Divide it into 3 equal parts.
• Sprinkle some flour on the work place and roll each part into a 1 foot long roll.
• Place the 3 roll side by side and make braid with them.
• Secure the two ends of the braid by tucking it in at the bottom.
• Place the braid on the well-greased baking tray.
• Cover with a cloth and keep it aside in a warm place to rise for ½-1 hour.
• Beat the third egg in a bowl and apply the egg on braided bread dough with a baking brush.
• Sprinkle the poppy seeds on the egg coating.
• Pre heat the oven on convection mode at 175°C .
• Place the raised braided bread in the pre heated oven and bake for 15-20 min.
• Check if the challah is cooked by tapping the base of the bread. If it sounds hollow challah is ready.
• Cool the challah for about 30 min before serving.

Makes: 1 loaf

Crunchy Jerusalem Artichoke Salad in Vinegar Dressing

Ingredients

Jerusalem artichoke………100 g (cut in 1” juliennes)

Carrot…………………....…….1 medium (cut in 1” juliennes)
Celery stick……………....….1 (cut in 1” juliennes)
Sugar……………….………..….½ tea spoon 
Malt vinegar……………..…..1/3 cup
Olive oil………………………..1 table spoon
Salt to taste

Method

• Mix the malt vinegar, salt, sugar and oil in a salad bowl.
• Add in the Jerusalem artichokes, carrots and celery.
• Mix the ingredients properly to cover each julienne with vinegar dressing.
• Cover the bowl with a cling film and keep aside for 3 hours.
• Mix before serving.

Serves: 2