Thursday, 12 December 2013

Oats, Juwar/Jowar & Methi Thepla - Oats, Shorghum & Fenugreek leaves paratha

Made n Enjoyed
Hello readers,

If you're a regular reader of JCO, you must have noticed something ! thinking past few months she has hardly posted 4 recipes in each month...and already posted four recipes in December ?.
Yes, I am on a posting spree. You'll know the reason very soon :)

So, without any delay let me tell you that the recipe which I am going to share you with is authentic, rustic, wholesome and delicious...Oats, Juwar & Methi Thepla..


Thepla is same as paratha, ONLY roll them thinner. Thepla are famous in most of the Gujarati household, you can prepare in various varieties and create a healthy option too. Add any grain flour, vegetables and leafy green vegetables into whole wheat flour to enhance the flavour and add lots of nutritious value.


Oats are higher in protein and healthy fats, and lower in carbohydrates than most other whole grains.
Oats help you feel fuller longer, which helps control your weight, also it helps in lowering the blood pressure. Oats may help reduce your risk of type 2 diabetes, since their soluble fiber helps control blood sugar. Early introduction of oats in children's diets may help reduce their risk of asthma.


Juwar/Jowar aka Shorghum and white millet a cereal which is gluten-free, high-protein, cholesterol-free source of a variety of essential nutrients, including dietary fiber, iron, phosphorus and thiamine.whole jowar kernels can be steamed, boiled, added to soups and stews or ground into a flour that can be used as a substitute for wheat flour in baked goods.


Methi leaves or seeds is a rich reservoir of medicinal properties.  Methi contains protein, fibre, vitamin C, niacin, potassium, iron and alkaloids. It also contains a compound dysgenic which has oestrogen-like properties, as well as steroidal saponins. These compounds impart many benefits to methi – from being your beauty product to being an answer to your health problems!
(information from various health websites)
I've various recipe of Parathas or Thepla here and here .



You will need :-
  • 1 cup oats
  • 1 cup Juwar flour
  • 1 cup whole wheat flour ( I used wholemeal flour )
  • 2 tbsp. gram flour
  • 3-4 tbsp. green chilli, garlic and ginger paste
  • 1/2 cup sour yogurt
  • 1 tbsp. sesame seeds
  • Salt to taste
  • 1/2 tsp turmeric powder
  • 1 cup finely chopped fresh methi and coriander
  • 2 tbsp. oil + more for shallow fry
  • Little wheat flour for dusting.
Method :-
Grind oats into grinder till you get coarse flour.
Dry roast gram flour in a heavy based pan for 4-5 minutes.
Now combine all the ingredients in a bowl with 2tbsp oil and knead a semi soft dough with little water.
Divide the dough into small balls.
Heat the tava ( griddle ) on a medium heat.
Dip one ball into the whole wheat flour to coat and roll it out into a thin disc.
Cook on the tava, apply very little oil both side equally and cook till light brown.
Serve hot with any pickle, chutney, yogurt or tea.
Enjoy !






Happy Cooking :)
Linking it to Made with love Mondays

9 comments:

  1. Very healthy and delicious thepla.. Gorgeous presentation too!!

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  2. I love thepla's.. They last longer too right.. Love the pics

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  3. thepla looks very delicious & tempting. Will try this for sure. Which oats did you use here? The instant oats?

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    Replies
    1. Sushma, I used jumbo whole rolled oats from Jordan's.

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  4. I've never heard of methi before, so I learned something new today :) And oats are one of my favorite cooking ingredients and they're wonderfully versatile for so many things...

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  5. Too good. Very tempting to see methi teplas. Thanks for sharing.

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  6. Everything was fine, except the looks. I did not achieve the color that your theplas have. What do you think I did wrong?
    Also given 3 cups of flour, I felt one cup of methi was too little to create the drama. That is a diffferent matter, But please tell me where I may have fallen short. I roasted the besan too.
    What is wholemeal flour? Maybe that?

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    Replies
    1. Wholemeal flour is dark in colour, almost like ragi flour, yes may be that is the reason. About methi depends on your taste, how much you want to add, I didn't wanted to kill other flavours of the flour.

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  7. Thank you Jagruti....grateful for your reply.

    ReplyDelete

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