Thursday 6 August 2015

Methi masala baati stuffed with peas

Sunday's brunch menu: methi thepla with roasted tomato chutney and my daughter's favorite masala peas.My brother in law and I love baati very much so thought of making some baati with thepla dough.I do make some potato masala stuffed baati whenever make daal baati.This time stuffed them with peas masala.When my hubby had these stuffed baati,  he said 'lo kr lo baat....ise kehte hain dish'.
Let me tell you he won't approve any dish for blog if he doesn't like it.
Here is the recipe of Masala baati made with thepla dough stuffed with spicy peas filling.They are so delicious.Can be served in breakfast/tea time snack/starter. Even one can eat in lunch/dinner.If trying this for dinner or lunch then eat with simple kadi.


Got a punchline for this recipe"Gujratnu thepla visited MP/rajasthan and punjab,came with a new look".
I learnt thepla from my gujrati friend(Avanti)  whose recipe I was trying. My friend Shweta who got married in a punjabi family makes best peas paratha and I love making Baati. When these three recipes combined made a delicious fusion.

Ingredients:

1 cup wheat flour
1/2 cup besan/gram flour
1/2 cup fenugreek/methi leaves
1/2 tsp cumin seeds
1/2 tsp turmeric powder
2 tbsp oil/ghee
1/2 cup curd
Salt as per taste
1 Water (+as required)

For Stuffing:
1 cup peas
2 tbsp besan/gram flour(roasted)
2 tsp cumin powder
2 tsp chilly powder
2 tsp amchur powder/lemon juice.
1 tsp cumin seeds
2 green chilly(chopped)
1 tsp oil
Salt as per taste

Method:
1. Wash and chop methi leaves.
2. Mix wheat flour,besan,salt,turmeric powder,grated garlic and methi leaves. Mix oil well into mixture using fingers.




3. Mix curd and water.

4. Using little water,curd mixture at a time make a soft tight dough.

5. For stuffing,add oil in a pan.
6. Add cumin seeds and green chilly.
7. Once seeds start crackling  add peas and salt. Cover lid and cook for 5 min.

8. Then add chilly powder,cumin powder and amchur powder/lemon juice.
9.  Once peas cooked completely (cook for 4 to 5 min),turn off gas.
10. Let it cool for some time and grind it to a paste.
11. Now add roasted gram flour/besan and keep mixture aside.Flour is optional.

12. Divide the dough in equal parts,make round balls.
13. Roll out each portion to a small circle. Keep filling in middle and bring together all the sides and  seal it tightly. Make a round again.

14. Bake them in a preheated oven at 200 C for 15 min then turn the side and bake opposite direction for 10 min. Make sure both sides turn golden and baked properly.

15. Once they are baked properly get them out from oven. Let them cool for some time.
16 Then devide them into half and sprinkle some ghee over both parts.

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