WHEAT GERM AND DILL LEAVES ONION BAAJIS/PAKODAS

INGREDIENTS:
1 cup Rice flour
1/4 cup Gram flour
1/4 cup Wheat germ
5 to 6 sprigs of Dill leaves
1 tbsp chopped coriander leaves
1 stalk of curry leaves
2 Onions
3 to 4 Green chillies
Salt as required
Oil for frying

METHOD:
Chop Onions, pick out the tender stalk and leaves of dill leaves (do not use the thick stalk of the dill leaves), chop coriander leaves, chop curry leaves .
Before chopping all the greens wash them.
In a large bowl add Rice flour, Gram flour and Wheat germ, mix well.
Add required amount of salt , chopped onions, dill leaves, coriander leaves, curry leaves chopped green chillies.
Mix them all well together and leave them for few minutes.
Meanwhile heat oil for frying in a low flame.
Keep a colander lined with kitchen towel ready.
Check the consistency of the batter you will notice that it would have become softer as if you have added water to it, as onion gives out water when you mix it with salt, If you make the batter for Baajis already by adding water, you will end up adding flours to bring it back to the pakoda consistency as it would have too much water in it.
It is always better to do this way so when the onion gives out water, you will be able to judge how much water you need to make into a dough like consistency.
Adding less water also helps in using less oil when frying.
When your Baaji/pakoda dough is ready and by that time your oil would have reached its frying level, that is when you drop a little batter into it, it should come to the surface immediately that means your oil is ready to rock...
Take a spoon or using your hand drop the batter in small quantities and fry them till golden brown in colour, and take them out and drain them on the kitchen towel.
Take them out and serve them with ketchup to your kids and you can munch it just like that...

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

The post Wheat Germ, Dill leaves Onion Baajis/Pakodas appeared first on My Veg Fare.

I have no introduction to this again because I just made it with ingredients on whatever my eyes well :), But
as it was taken very well at home, I am going to keep this recipe.., so I decided to post in my blog.
Anything I bake or cook I make everybody eat it sometimes I get more scape goats like my dear friends and  ask each one of them about their opinion.  After their approval I blog it, exactly my kids say blog it mum we like it.., so what else I need.., as they are my inspiration and my tasters and of course their opinion matters very much.

JOWAR, CORN MEAL, GRAM FLOUR AND METHI THEPLA


INGREDIENTS:
1 and 1/2 cup Jowar flour
1 Cup Corn Meal
1 Cup Gram Flour
1/4 Cup Atta Flour
1 Bunch Methi (Fenugreek Leaves)
1 tsp Coriander powder
1 tsp Cumin Powder
1/2 tsp Garam Masala
1/2 tbsp Chilli powder
1/2 tsp powdered Ajwain
1 AND 1/2 tsp Salt
Water as needed
Rice flour to pat and roll the dough for making Thepla.

MY TIPS:
First thing I would like to tell you take these as Guide lines and make these theplas as you want it to your taste, Increase or Decrease the Masala powders as you like, If you do not want to use them you can omit them too.., Salt use it as required. The dough has to be of chapati dough consistency so add water in the same way, If you don't get Fenugreek leaves you can omit them too.., or you can substitute with Coriander or mint leaves or both if available.
I do not make my Theplas very spicy the side dish I make will be usually spicy. If I make make my Theplas very spicy then I make my side dish less spicy. So, let's see how I made this...

METHOD:
First remove the leaves of fenugreek wash and drain them.
Next keep around 1 and 1/2 cup to 2 cups of water to boil.
Next take all the dry ingredients and sieve them at least 3 times so they combine well enough, in a large bowl
Chop fenugreek leaves into fine pieces and mix them with the flour evenly.
Make a well in the center then add hot water , with the help of a spatula start combining the flour until everything is well combined. Close the lid and leave it for few minutes as it will very hot to handle. once it is bit cooled down. Take it out and start kneading the dough
Now with your hand start kneading the dough if you find that you have added a bit more water than needed no need to panic, add some wheat flour (atta), and make it into a dough.
Pinch a small Lime or lemon size balls out of them and role them into a chapati, I  have shown you here what  I have done, If you are good at making Jowar flour rottis (Jolad rotti) you can make these easily.
This is the difficult bit as you will find the flour do not stick together very well, and you might find it breaking at points but with a bit of knack, you can do it.

I keep patting them with my fingers and from the palm end I keep rotating them and make them into rounds, If you find it difficult slowly using your rolling pin make them into chapatis, If you find it difficult to make big ones make little ones until you get the idea of how to make large ones.
Be careful handling them as they might tear off, as Jowar doesn't have binding properties as it has very low level of gluten content and Corn meal makes it crumbly too..,
When you make these Theplas you need to keep some extra flour to make these rounds for dusting to help you to turn them around. I always use Rice flour as you can see in the picture. Extra flour is very much necessary.
Once done the process is same as making the chapatis, Heat a tawa/girdle carefully transfer the rottis on to the Tawa roast or cook them on the both the sides by flipping now and then, I used some oil to make these rotis.
If you want to make them without oil, after 2 to 3 minutes on the tawa put them straight on the fire, If you are in luck it might puff up like a pulka, may be I am not sure because it has fenugreek leaves in the them.
That's it then your Methi Thepla's are ready to go on the plate

I made a Tomato and  Mango relish.., which I will try to post tomorrow.
With lot of things to do today, and my back hurting so badly and with my neck pain I am bit late in posting this.., my apologies..
Hope you enjoy it as we all did....

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

The post Jowar, Corn Meal, Gram flour & Fenugreek (Methi) Thepla appeared first on My Veg Fare.