Sunday, 29 December 2013


Made n Enjoyed
Hello readers,

Didn’t the last twelve months fly by? In a blur of cooking galore, 2013 is almost over. It’s not all bad news, though. 2014 is just around the corner, and from where we’re standing, it looks like a lot of fun and feastful of joy!

         JCO wishes you and your family Happiness, Prosperity, Longevity, and Good Health !
Happy New Year !

What better way to bring in the new year than to sweeten your mouth! These lovely rolls are perfect to share with friends and family on NYE and New Years day!

Pistachio Paneer rolls are delicate, rich and elegant. They surrender into your mouth, as their smooth, cardamom touched sweetness fills your taste buds. The pistachio pieces add a hint of flavour, but mostly provide a bite once the rolls have dissolved.

Don't want to make rolls? spread the mixture in a greased tray to make Pistachio Paneer Barfi! 

    Pistachio paneer rolls, pistachio paneer barfi
    Yield: 18-20 rolls



    These Pista Paneer Rolls are sweet and sumptuous. Great for any celebrations.
    prep time: 10 Mcook time: 40 Mtotal time: 50 M


    • 1 1/2 cup raw pistachio
    • 1/4 cup grated paneer
    • 1/4 cup mawa/khoya
    • 1/2 cup double cream
    • 1/2 cup caster sugar
    • 2 tbsp. ghee or unsalted butter
    • 1/2 tsp. cardamom powder
    • 1/2 tsp. nutmeg powder



    1. Roast the pistachio nuts on a very low heat for 4-5 minutes in a heavy-based pan. 
    2. Let it cool completely. Grind them in the grinder till you get a fine but not very fine powder. ( I like some crunch in the rolls ), leave it aside.
    3. Put the cream in a saucepan and bring to the boil, lowering the heat when it gets hot. 
    4. Add the sugar and cook on a low heat until it bubbles and forms a single thread consistency - this should take 8-10 minutes.
    5. Meanwhile, roast the khoya in a 1tbsp ghee for 2-3 minutes, take care not to burn the khoya. 
    6. Add the khoya and stir for a couple of minutes until it begins to leave the side of the pan.
    7. Add the pistachio, paneer, cardamom and nutmeg powder and cook for a couple of minutes. 
    8. You will get nice thick mass if you want to make barfi, turn out onto a greased plate and allow to cool. 
    9. Cut into squares.o make rolls transfer the mixture into another plate, let it cool slightly or till you can handle the mixture. 
    10. Take work board grease your palm with little ghee and divide the mixture into 3-4 equal parts.
    11. Knead the mixture then shape it into a long sausage. 
    12. Kneaded up to your requirement whether you prefer thick or thin.
    13. Cover the sausages with the cling film not to wrap uptight, and leave it in the fridge for a couple of hours. 
    14. Take them out and cut the rolls into 3" pieces.
    15. If you prefer to roll them into silver edible foil ( varakh ) ( I don't use varakh as it is not suitable for vegetarians ) so I use edible glitter.
    16. I had some melted chocolate left from Wheat Germ Mocha Cream Cookies, so I dipped in the melted chocolate and applied chocolate transfer sheet.


    Instead of pistachio nuts, you can use cashew nuts.
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    The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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    Happy Cooking :)
    Linking it to Made with love Mondays !

    Saturday, 28 December 2013

    Creamy Mac 'n' Cheese - 28th Dec 2013 Potluck Party, Cyber Style !

    Made n Enjoyed
    Hello readers,

    I am sure you all had a very happy Christmas, enjoyed  jingles and kids giggles, Santa's ho ho ho and family members ha ha ha !  That's what all it's about the festive spirit, that you were able to spend time with your loved ones and near ones. For us, it wasn't a grand celebrations still had great time together as family and I am really enjoying my Christmas presents :)

    Unfortunately, this year storms wreak havoc in the UK. Britain has been battered by fresh  floods , power cuts and disrupted travels and many had to leave their homes on Christmas day !

    My today's post is assignment of Potluck Party, Cyber Style, I hope our members have enjoyed my Schezwan Potatoes, and certainly we enjoyed Mac 'n' Cheese by Shazia. In my opinion I don't think Mac 'n' Cheese needs any introduction, widely enjoyed by young and old alike if you do it properly.

    I've been making Mac 'n' Cheese since I settled here, but gradually I have abandoned it as this dish isn't going to win any prizes in the healthy recipe contest. You can console yourself by having plenty of fresh salad or vegetables with it, and maybe making your portions smaller and have it once in a while as a special treat.

    Mac 'n' Cheese, was a perfect treat for us after coming back from cold and rainy weather. A rich, crunchy topping, beautifully gooey and full on, so easy to prepare that my daughter took responsibility to bring it on the table less than in half an hour. She prepared in a individual ramekins, so we don't go for second helping :P

    You will need :- ( Copying form word to word Shazia's recipe )
    • Pasta Shapes - 250 g (preferably penne, rigatoni, elbow macaroni)
    • Cream Cheese - 200 g
    • Milk - 200 ml
    • Grated Cheese - 150 g
    • Salt and pepper to taste
    • Bread crumbs - 3 tablespoons ( I used wholemeal bread )
    • Butter - 2 tablespoon
    • Mixed herbs - 1/2 teaspoon 
    Method :-
    Cook the pasta according to the packet instructions. While the pasta is cooking, whisk the cream cheese, milk and 100 g grated cheese. Season well.
    2. Drain the pasta. Add the hot pasta to the cream cheese mixture. Stir well. Pour the pasta mixture into a greased baking dish. Sprinkle the remaining grated cheese.
    3. Preheat oven to 200 degrees.
    4. Melt butter. Mix the bread crumbs and herbs. Sprinkle the bread crumb mix on the top. Bake for 18 to 20 minutes till golden brown.
    Serve hot with some salad. ( We garnished with fresh Basil leaves served with steamed mixed vegetables )

    Happy Cooking :)
    Linking it to Potluck Party, Cyber Style !

    Sunday, 22 December 2013

    Wheat Germ Mocha Cream Cookies

    Made n Enjoyed
    Hello readers,

    Baking was alien to us, while I was kid I mentioned in my previous post Oats, Red pepper and coriander. It's truth, wasn't kidding ! Present time in India, it's different story. Most of the families enjoy baking and girls are becoming experts in baking round cookies, also parents brag about it in neighbourhood and amongst the friends, doesn't matter if they can't roll out round chappati :P

    At one time there was a myth in Gujarat that baked food was unacceptable, people avoided bread or biscuits as they always believed that baking includes eggs and to consume it is against their religion especially for Hindu community. However, you'll be surprised I've seen few families in the UK who do not consume bread even in todays date !

    My dad used to be baker in one of the small bread making company in early 1960, he knew what goes in the baking. He was telling me it was very hard to sell those products in those days, him and his colleagues used to go out late at night, and sell those products to other community, as there was a fear if they sell during the day time they could be attacked by someone. It took long time to convince some of the people that baking doesn't involve eggs always, few bakeries started calling them at their premises and demonstrated few recipes and asked them to bring their own ingredients and while they wait at the bakery they bake biscuits and cookies for them. People trusted them in baking after that.

    Although my dad was baker, we never baked anything in the house, we didn't have any appliances to bake, I baked my first cake when I was around 17-18, of course not in the oven, on the stove ! It was a disaster.

    So baking is not my first preference, but now is that time when baking season is in full swing I have joined in baking spirit too. Past couple of weeks I've shared few baking recipes, barely sweet, so thought of baking one of the sweet confection that I know will please my kids ( Promised them one of the treat ) and you readers too.

    Wheat germ mocha cream cookies, so simple to make. There is no special ingredient or technique involved. Coffee and Chocolate a match made in heaven, awesome enough, delectable cookies for you guys if you like something sweet, or your sweet ones like something sweet !

    Wheat Germ is an edible section of the wheat kernel, from the nutritional perspective, this food is a powerhouse. It contains 23 nutrients and has more of them per ounce than any other vegetable or grain. It is a better source of potassium and iron than any other food source and also has great quantities of riboflavin, calcium, zinc, magnesium and Vitamins A, E, B1 and B3. The amount of protein, 28 percent, is higher than the levels found in most meat products. ( Information source )

    You will need :- Wheat germ Cookies
    • 50 g wheat germ ( if you don't want to use , use whole wheat flour or plain flour )
    • 70 g self raising flour
    • 60 g icing sugar
    • 20 g wheat flour ( I used chapatti atta )
    • 125 g unsalted butter ( softened )
    • 2 tbsp. corn flour
    • 2 tsp. ground coffee
    • Few drops of vanilla essence
    You will need :- Mocha Cream
    • 100 g chocolate ( I used dark )
    • 100 ml double cream
    • 1 sachet instant mocha ( you can use 2tbsp ground coffee ) 
    Method :-
    Add mocha powder into cream, mix and leave it aside.
    Melt chocolate in double boiler or M/W.
    Mix melted chocolate and mocha infused cream, mix and leave it aside.
    Place butter, icing sugar and vanilla essence in a mixer , cream until light and fluffy.
    Add flours, wheat germ and coffee and mix until soft dough forms.
    Cover with the cling film and leave in the fridge for 40-50 minutes.
    Pre heat the oven gas mark to 3 or 160C.
    Divide the dough into small balls, around 10-12 g each.
    Place them on a baking tray, slightly flatten them with the fork and bake 15-18 minutes or until light brown.
    Cool them completely.
    Pipe or spread about one tea spoon one cookie with mocha filling, top with another cookie.
    Repeat with all remaining cookies and filling.
    Leave it aside to set for half an hour.
    Enjoy !

    Happy Cooking :)
    Linking it to Made with love Mondays

    Friday, 20 December 2013

    The Ultimate Brussels Sprouts and Potato Sabji / Stirfry

    Made n Enjoyed
    Hello readers,

    There is a saying in our community "પેટ ને પૂછીને ખાવું, જીભને નહિ. " (which translates while you may not enjoy many vegetables taste or texture wise, it is important that you should start eating for the health benefits)

    The humble and traditional festive vegetable Brussels Sprouts, are a wonderful bundle of deliciousness, but so often overlooked by many and have a dreadful reputation. Brussels sprouts are at best over the winter months and has sweet, delicate and nutty flavour which some people can find bitter and unpleasant. Brussels sprouts are packed with so many health benefits, and contains numerous amount of nutritional values, and a top provider of vitamin C. While you suffer from common colds in winter season, vitamin C is a strength for you.

    If you want your Brussel sprouts to feature high levels of the vitamin C, be sure not to boil them. Instead, steam, stir-fy or microwave your Brussel sprouts, as these cooking methods do not cause a big loss of the anti-cancer effect of sulforaphane.

    As soon as they arrives in market they make regular appearance in our kitchen. I've been using Brussels sprouts in many ways, I just do not boil them, and this sabji is firm favourite among us. Very easy to prepare and delicious, also not so overcooked , they retain their perfect texture and flavour.
    Still plan to pass on the Brussels Sprouts next time they are offered to you? That's okay - just realize that you are also missing out on a number of health benefits as well, I know you won't after trying this recipe :) !

    You will need :-
    • 250 g Brussels sprouts
    • 100 g potatoes
    • 2 tbsp. oil
    • Pinch of hing 
    • 1 tsp.cumin seeds
    • 1 tsp. red chilli powder
    • 1/2 tsp. turmeric powder
    • 1/4 tsp. garam masala
    • 1 tsp. cumin and coriander powder
    • Salt to taste
    • 1/2 tsp. amchoor paowder or lemon juice ( dry mango powder )
    • 2 tbsp. fresh finely chopped coriander

    Method :-
    If the sprouts are still on the stalk, twist each one off, trim any loose, yellow or damaged leaves, wash, then trim the base.
    Larger ones can be cut in quarter or halve.
    Peel the potatoes and cut them into same size as sprouts. wash them.
    Heat oil in a non stick pan and add cumin seeds, after they crackle add hing.
    Add Brussels sprouts and potatoes, stir for one minute.
    Add all the masalas except amchoor powder and coriander.
    Mix well and cover the lid and cook sabji on a low heat, don't add any water.
    After two-three minutes check, if sabji looks very dry just sprinkle 2 tbsp. water and cover with the lid.
    Once again after 2-3 minutes check the sabji, when done but do not mushy add amchoor powder.
    Mix once again and cook another minute.
    Turn off the heat and garnish with the chopped coriander.
    Serve immediately with roti, paratha and chutney.
    Enjoy !

    Happy Cooking :)
    Linking this to Made with love Mondays !

    Thursday, 19 December 2013

    Eggless Oat, Red Pepper, Coriander and Pine Nut Biscotti - Countdown to Christmas!

    Made n Enjoyed
    Hello readers,

    There is an electric atmosphere in and around London these days, likely to be because of Christmas. Surroundings seems to be at their best. Currently London is not at its warmest, lightest or sunniest but you can bet it is at its brightest !

    Dull and wet weather, grey skies and early darkness maybe dampen your moods, but a day out in London will certainly cheer you up. Get into the Christmas spirit and enjoy London, every street is glowing with the seasonal decorations and lights. Witness and soak in the breadth, taking in the world famous shopper's paradise, Regent street's Christmas lights, and start shopping for friends and family as you get into the festive spirit. While I am talking about shops in London and Christmas decorations how can I miss mentioning Harrods, the spectacular light display on the outside takes you to wonderland !

    Along with brimming Christmas decorations, ice skate rinks, Christmas fun fair and carnivals, Christmas markets are in full swing and are not to be missed. For foodies like me it is the best place to visit, find unusual gifts, join in with singing or enjoy listening to carols and sample traditional treats such as mince pies !

    All this fun and excitement I am only witnessing since I arrived here, Christmas was a totally different affair in India while I was a kid. Only Christmas experience I had was one day off from school or sometimes in a Hindi movie you see what Santa looks like and baking was alien to us!

    While we are talking about baking, my next recipe seems fit for my topic today. As we are getting into the festive spirit, baking has taken a place in each every household. Kids at home, popping into kitchens every two-three hours looking for something to munch. So thought of baking something healthy yet tasty and flavourful - Biscotti..

    Biscotti originated from Italy, also known as cantuccini, recipe date back as far as 13th century, infact I saw a recipe somewhere which was created in 18th century and it is eggless. Bis is Italian for twice cotti for cooked/baked, ideal for dipping into dessert wine or coffee. I've eaten very similar baked treat in India, called "toast" in sweet and savoury flavour.

    I got inspired by Indian flavour and thought of making Eggless biscotti with pepper, coriander and to make it more healthier I added oats. Delighted with the result, beautifully baked, delicious taste and perfect texture, immensely happy as kids approved the test and asked me when can I bake them again ?

    You will need :-
    • 200 g oats
    • 100 g whole wheat or plain flour ( I used chapatti atta )
    • 110 g cornmeal ( NOT CORN STARCH )
    • 1.5 tsp. baking powder
    • 1/2 tsp. bicarbonate of soda
    • 175 ml buttermilk ( 1/4 part yogurt and 3/4 milk, mix and use )
    • 60 ml oil
    • Salt to taste
    • 2-3 tsp. whole cumin seeds
    • 1-2 tsp. freshly ground black pepper
    • 1/2 tsp. red chilli flakes
    • 150 g sweet red pepper ( they are not spicy at all )
    • 4-5 tbsp. finely chopped fresh coriander
    • 100 g pine nuts
    Method :-
    Grind oats into flour and leave it aside.
    Preheat the oven to gas mark 4 or 180C. Line a baking tray with baking paper.
    Place all the ingredients in a bowl and mix and form a dough.
    On a lightly surface shape the dough into a log.
    Transfer it to the baking tray and slightly press the dough.
    Bake for 35-40 minutes, remove from the tray and leave it to cool on a wire rack for 10-15 minutes until it is cool enough to handle but still malleable.
    Place on to a chopping board and cut into slices using sharp and serrated knife.
    Place biscotti slices flat on a baking tray and bake them for 30-35 minutes ( I turned down my gas oven to gas mark 3, half way through I turned them other side, also baked slightly longer as I used oats and whole wheat flour ) I baked for 40 minutes, but was keeping eye on closely.
    Remove from the oven and leave it to cool completely.
    Nice and crunchy biscotti ready to eat.
    Enjoy !

    Happy Cooking :)
    Sending it to made with love mondays !

    Monday, 16 December 2013

    Super food caramel truffles and countdown to Christmas !

    Made n Enjoyed
    Hello readers,

    The countdown has began, only eight days to go ! From young to old everyone is eagerly waiting for the magical festive Christmas day to arrive. That means the wait is only eight days more and your home will fill with lots of excitement, giggles and fun, only eight days till you can listen to your favourite Christmas carols and only eight days to get in all the must watch Christmas movies again and again. And only eight days to do festive shopping, wrapping gifts and baking some goodies you see on the net. Must hurry, no time to waste !

    Christmas brings lots of excitement in children, bringing the families together. Lists for Santa are already written and all of the advent calendar chocolates are already eaten! Children are eagerly helping with decorating the Christmas tree and the house is decked up with lights and tinsel. The town centres add to the festive cheer, great outings include visiting the local ice rink or watching a pantomime or two... we say they are for the kids, but we can't get enough of them too! Communities come closer through Christmas cards.

    A Christmas dread is getting that all important Christmas present, so many adverts on tele, gift guides!! But isn't it the thought that counts? Spending time on choosing the right gift? It's becoming more and more in these days to make a present. The time and effort simply screams an amazing gift!

    Make Christmas more personal by making gorgeous gourmet gifts, and make friend's and family's festive season more sweeter! Forget the expensive perfumes, futuristic gadgets or sensible socks. One such treat are these Superfood caramel truffles !

    Superfood caramel truffles are incredibly easy to prepare, are a healthy treat and absolutely delicious. Great alternative to rich chocolates or biscuits. Make them yourself, present them in a beautiful box and they will look as expensive (or even more!) as a box of chocolates!

    I've been making these truffles and many healthy dry fruit and nut treats for the family most of the time .... thought of adding chocolate powder as it is festive season, at the Christmas time chocolates are very much appreciated.

    You will need :-
    • 400 g dried figs
    • 200 g pitted dates
    • 100 g raisins
    • 5-6 tbsp. caramel flavoured hot chocolate powder
    • 100 g mixed seeds ( I used pumpkin, sunflower and flax seeds )
    • 2-3 tbsp. unsalted butter
    • 200 g roasted cashew nuts
    • 50 g roasted almonds finely chopped
    • 50 g roasted pistachio nuts finely chopped

    Method :-
    Soak dried figs in a water for few hours. Drain the water and pat dry figs, leave it aside.
    Meanwhile roast the seeds for 7-8 minutes on a very low heat. Cool and make coarse powder.
    Place soaked figs, dates and raising in a food processor and make a paste, half way through grinding add cashew nuts and grind with the fruit paste.
    Heat unsalted butter and add ground fruit paste, roast the paste for 7-8 minutes or till all the moisture dries up. Be careful not to cook too much, else paste will go solid hard and chewy.
    Transfer into another bowl, semi cool and add chocolate powder and mix well.
    Using a rounded tea spoon shape the mixture into equally sized round balls.
    You could also use a melon baller or small cookie scoop depending how large or small you want the truffles.
    Coat them in finely chopped almonds and pistachio nuts.
    Let it cool completely and store them in air tight container.
    Best to consume in one week if there are even any left by then :)

    Happy Cooking :)
    Linking it to Made with love Mondays

    Sunday, 15 December 2013

    Oats Chewdo/Chivda - Oats spice mix

    Made n Enjoyed
    Hello readers,

    Kids at home for Christmas holiday...hoorayyyyyy don't need to set up an early alarm for 3 weeks ! don't get so excited, lots of thinking and preparation, beginning of cooking different meals and snacks in the kitchen.

    It's been ages that I've bought any shop bought snacks for my kids, always prefer to make at home. So this year no different. Few days back I asked family let me know what do you want to eat during holiday, so I can stock up needed ingredients. Everyone agreed on healthy meals and snacks and one or two treats for Christmas.

    While we were making a list of snacks, hubby reminded me Oats Chewdo, which I prepared when we went on a holiday to Portugal in May. I totally forgot to post earlier here, although I took pictures of it that time. So prepared once more and posting recipe too. Well, better late than never !

    Oats chewdo healthy treat for young and old. I did not deep fry the oats, just roasted in a little oil. So not crunchy as much as the Cornflakes or Sprouted Beans and Cornflakes chewdo but still the taste remains marvellous ! Little tangy, sweet and spicy , A super tasty anytime snack ready in jiffy !

    You will need :-
    • 1 cup oats ( try using JUMBO so doesn't get mushed up )
    • 1/2 cup assorted nuts ( I used cashew and peanuts )
    • 1/4 cup yellow raisins
    • 2 tbsp. sesame seeds
    • 2-3 tbsp. oil
    • 3-4 green chillies round cut
    • 10-12 fresh curry leaves
    • 1 tsp. whole spices like cinnamon and cloves
    • 1/2 tsp. turmeric powder
    • 1 tsp. red chilli powder
    • Salt to taste
    • 2-3 tbsp. castor sugar
    • 1 tsp. limbu na phool ( crushed citric acid )
    Method :-
    Roast cashews and peanuts in a pan till nice and crunchy.
    Now roast oats with one tbsp. oil in a heavy based pan till light golden on a low heat.
    Transfer into another bowl.
    Add roasted nuts, raisins, sugar, salt, red chilli and turmeric powder and citric acid and mix well.
    Heat remaining oil in a small pan, add cloves and cinnamon and fry for few seconds, remove from the oil and add into oats bowl.
    In remaining hot oil add curry leaves and fry till little crispier, remove and add in to the cereal bowl. In same oil add green chillies and fry till they are crispy and add sesame seeds ( be careful chilli seeds might pop out ) pour oil, chillies and sesame seeds in to the oats mixture.
    Gently give it a good mix with your hands, so all the spices and sugar coats over the oats really well .
    Check the seasoning, adjust the taste. Mixture should be tangy, sweet and spicy.
    Give another good mix.
    When the cereal mixtures cool down transfer into a air tight container.
    Best to finish in one week.
    Enjoy !

    Happy Cooking :)
    Sending it to Made with love Mondays

    Thursday, 12 December 2013

    Oats, Juwar & Methi Thepla (Oats, Shorghum & Fenugreek leaves paratha)

    Oats, Juwar and Methi Thepla are wholesome and delicious flatbreads made using oats, fresh fenugreek, sorghum flour and basic Indian spices. These are ideal for any time of the day, come together in 30 minutes and pairs so well with Keri No Chundo.

    Oats, Juwar and Methi Thepla

    We can't get enough of our Kathiyawadi Methi Thepla, another popular finger-licking Gujarati flatbread recipe that you must try at least once in your lifetime.

    What is Thepla?

    The meaning of 'Thep' is 'To Pat' basically in the gone by days these Gujarati flatbreads were made by tapping the fingers and then deep-fried in hot oil.

    Because that method takes lots of time, people started using rolling pins to roll the flatbreads, also started shallow fry rather than deep fry, but the name remains the same THEPLA.

    Thepla is 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.

    So, basically nowadays any Gujarati style flatbreads are known as Thepla. Plain Thepla is made with wholewheat flour and basic spices.

    Many assume as soon as they hear the word thepla means it is going to be methi thepla, actually, it's not correct.  Only if the title says Methi Thepla or Methi Na Thepla and methi included in the ingredients.

    It can be fortified with adding different flours like millet, sorghum, and besan.  By adding vegetables such as fenugreek, spinach, amaranth or bottle gourd you can enhance its nutrients, flavours and textures.

    Oats, Juwar and Methi Thepla

    ✓ Rustic, wholesome and delicious

    ✓ Perfect for any time of the day

    ✓ Easy and quick recipe

    ✓ Can be stored for several days

    ✓ Ideal for lunch box, picnic or travelling.

    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 fibre helps control blood sugar. Early introduction of oats in children's diets may help reduce their risk of asthma.

    ◆ Juwar/Jowar aka Sorghum and white millet a cereal which is gluten-free, high-protein, cholesterol-free source of a variety of essential nutrients, including dietary fibre, 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!

    What goes in Oats, Juwar and Methi Thepla

    ❶ Oats - you can use old fashioned oats, quick-cooking oats or instant oats.

    ❷ Juwar or Jowar flour - the English name for this is sorghum flour, easily available in any Indian grocery and major health shops. 

    ➌ Wholewheat or wholemeal flour 

    ❹ Besan aka gram flour -optional 

    ❺ Fresh fenugreek and coriander leaves, easily available in any Indian grocery and major British supermarkets. 

    ❻ Yogurt 

    ❼ Green chilli, ginger and garlic paste or minced

    ❽ Turmeric powder

    ❾ Sesame seeds

    ❿ Oil 

    How to make Oats Methi Thepla? 

    ● Make a fine flour of oats in by grinding it in the coffee grinder. 

    ● Dry roast the besan in a kadai.

    ● In a plate or bowl combine all the ingredients along with 2 tbsp. oil.

    ● Knead the dough by using water.

    ● Divide the dough into equal portions and make balls.

    ● Roll out using a rolling pin with some dry flour.

    ● Heat the skillet or tawa and cook on both sides applying little oil.

    Can I make this Oats thepla vegan?

    Definitely, just use any dairy-free yogurt or omit totally and use lemon juice or amchoor powder. 

    What to serve with Gujarati Thepla? 

    As theplas are savoury and already packed with flavours, you can enjoy as it is but for a heavenly combination serve with Karak Chai, my personal favourite. 

    They taste great with any pickle. Keri No Murabbo or Instant Stuffed Red Chilli Pickle and plain yogurt. 

    How to store Gujarati Paratha?

    These taste fabulous when they are hot and fresh, however, they store well for a couple of days in an airtight container at room temperature. 

    If you want to freeze them, make sure first let them cool down totally then place them in the freezer-proof container placing butter paper between each thepla. 

    Reheat it before consuming it.

    You may freeze the dough in the freezer and thaw properly before making the thepla. 


    Plate or bowl
    Rolling pin
    Wooden board or chakla 
    Skillet or flat frying pan


    Frozen methi can be used for this recipe, just thaw properly before adding it. 

    If methi is not available use other green leafy such as spinach, dill or amaranth. 

    Don't want to use jowar flour? Add bajra or ragi flour. 

    You may omit garlic for Jain version, don't like the taste of it or making it for travelling. 

    May add a pinch of sugar or jaggery powder for a unique taste. 

    More Gujarati Thepla recipes for you to try

    1. Tandrjo Keri Thepla - amaranth leaves and mango Thepla

    2. Multigrain Butter Nut Squash Achari Thepla

    3. Multigrain Dudhi Thepla  

    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 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