Tag Archives: thepla

Kale thepla / Kale chapatti

5 Jun

 

If anything, with parenting my boy, I want to assure myself and my child that I am doing my best. When I eventually look back at his wonderful, chaotic and fun and deeply pleasurable childhood I want to know that I did my best. But it doesn’t have to be perfect, to be wonderful does it.

And that is why we have had a LOT of kale cooking in our home over the last three months. We have spent three months being cautious and gentle with my boy following him being unwell. I have come to think of gentler activities to keep his mind and body content and find ways to preoccupy his attention during conversations with doctors and also, I have learned ways to pump his little body with as much goodness through food, to help him along.

Kale, for all its vitamin C, Vitamin A, Vitamin K, iron properties seemed an obvious help but how to get into a 4-year old in decent quantities? I tried kale crisps, which seemed a hit but the initial enthusiasm wavered. We did better with kale khichdi and kale sneaked into pasta sauces although the clear winner has been kale thepla (spiced Gujarati influenced chapatti), for all their green goodness, portability, ease of independent eating for a child and also share-ability, because my child enjoys sharing his food with friends.

They do have a gorgeous colour and have a delicate aroma of the sea.  I will be packing them for lunches at the zoo, park, farm and other sunny destinations this summer. The only downside is that to make them, much like parenting, is a little labour of love. They are worth it though, aren’t they?

Makes  14 chapattis

Ingredients

60 kale

175ml water

3-4 cloves of garlic, minced

2 cups of chappati flour

2-3 tbsp. vegetable oil

½ tsp. ground turmeric

A pinch of ajwain seeds

A small bowl of oil, for greasing the chappati

 Kale thepla/kale chapatti If anything, with parenting my boy, I want to assure myself and my child that I am doing my best. When I eventually look back at his wonderful, chaotic and fun and deeply pleasurable childhood I want to know that I did my best. But it doesn’t have to be perfect, to be wonderful does it. And that is why we have had a LOT of kale cooking in our home over the last three months. We have spent three months being cautious and gentle with my boy following him being unwell. I have come to think of gentler activities to keep his mind and body content and find ways to preoccupy his attention during conversations with doctors and also, I have learned ways to pump his little body with as much goodness through food, to help him along. Kale, for all its vitamin C, Vitamin A, Vitamin K, iron properties seemed an obvious help but how to get into a 4-year old in decent quantities? I tried kale crisps, which seemed a hit but the initial enthusiasm wavered. We did better with kale khichdi and kale sneaked into pasta sauces although the clear winner has been kale thepla, for all their green goodness, portability, ease of independent eating for a child and also share-ability, because my child enjoys sharing his food with friends. They do have a gorgeous colour and have a delicate aroma of the sea. I will be packing them for lunches at the zoo, park, farm and other sunny destinations this summer. The only downside is that to make them, much like parenting, is a little labour of love. They are worth it though, aren’t they? Makes approximately 14 chapatti Ingredients 60 kale 175ml water 3-4 cloves of garlic, minced 2 cups of chappati flour 2-3 tbsp. vegetable oil ½ tsp. ground turmeric A pinch of ajwain seeds A small bowl of oil, for greasing the chappati Method 1. Combine the water and the kale and process them into a kale juice, or at least a very fine texture of kale. 2. Take a large, wide bowl (not one that is deep) and put the flour into the bowl. Create a well in the middle and pour in the oil. 3. Rub the oil into the flour, so that its evenly blended into a fine crumb. 4. Now add the salt, turmeric and ajwain seeds into the flour and ensure even distribution. 5. Add the garlic and then the kale ‘juice’ and then knead the dough. 6. Form 14 equally sized balls and then lightly flatten them. 7. Heat a non-stick pan and roll the chappati into thin circles before placing them individually on a pan. Once one side is cooked, drizzle oil onto it and then flip it over.

Method

  1. Combine the water and the kale and process them into a kale juice, or at least a very fine texture of kale.
  2. Take a large, wide bowl (not one that is deep) and put the flour into the bowl. Create a well in the middle and pour in the oil.
  3. Rub the oil into the flour, so that its evenly blended into a fine crumb.
  4. Now add the salt, turmeric and ajwain seeds into the flour and ensure even distribution.
  5. Add the garlic and then the kale ‘juice’ and then knead the dough.
  6. Form 14 equally sized balls and then lightly flatten them.
  7. Heat a non-stick pan and roll the chapatti into thin circles before placing them individually on a pan. Once one side is cooked, drizzle oil onto it and then flip it over.

 

 

 

 

Beetroot, fenugreek and roasted garlic chapatti (thepla)

21 Aug

I’m pretty sure so far, that if at the gates of heaven (and I know that I am being presumptuous here) I am asked which period of my life I would like to live for eternity, it would be my boy’s young and charming days.

Beetroot thepla by Deena Kakaya

As we embark on the next leg of our journey together and slightly apart for the first time ever (mornings of nursery school), I look back with smiles, pride and deep satisfaction at the moments we have shared together, so far. When he falls in the park, he dusts himself off and says, ‘don’t worry mumma, I’m OK’. When the boy in the park today screamed and shouted for a turn on the machine that my boy was playing with he stepped off and said, ‘don’t cry, it’s just called sharing’. Completely unprompted and wonderfully frequently he will tell me that he loves me. Today as I rushed him to get dressed in the cubicle before his impending swimming lesson, he casually swung his legs and chattered away to me about veins being like tunnels for romans. As I told him off for not removing his shoes despite being asked thrice, he said ‘mumma, you look beautiful today’. We cuddled into giggle-fits as I felt enchanted by my three year old and he knew that I had busted his game, but it had worked.

Our week so far as included toddler football, mini golf at the local golf course, rides-animals-theatre and carrot digging at the farm, scooters in the park, swimming and a visit to the zoo scattered with a few play dates. My favourite was the themed carrot digging and his was the zoo, of course. Through all of these activities, my least favourite part is lunchtime. I know, I know – I have read all the stuff about mum’s attitude towards meal times rub off on the child and it should be a relaxed and fun time without pressing on quantities or content but frankly, I find mealtimes wearing. The last thing I want to do is to melt into persuasion and declining on a fun day out. We sat on the front bench , under the sun to watch the sheep song and dance thingey and I asked him to look back at the the crowd on the benches. I asked him what the children were all doing, ‘eating sandwiches’. So I asked if he would like one too. Very simply, it’s a no; he is three years old and he has never eaten a sandwich.

Spicy fenugreek chappati (thepla) are the ultimate food for days out, or at least they have been for me. As I was growing up, they travelled with us to picnic and coach journeys to the beach. They even made it to the airport and beyond, you know- just in case. They came with me to university as they have a longer life than many other foods and during my pregnancy I ate them every day with lashings of yoghurt and some pickle. Is it any wonder then that my boy loves them too? I think of variations on thepla to get some added nutrition in; sometimes I add paneer to give a real moist texture and sometimes roasted vegetable and I have even added banana. One of my favourites is this hot pink version, which my boy calls ‘peppa pig thepla’. I ate them with The Cheeky Food Company’s mango pickle which they sent me to taste. Have to say, it took me by surprise; it’s not vinegary or overly sour or even too hot, it has the home made taste!

Ingredients to make approximately 20 thepla

2 cups of chapatti flour

¾ cup finely chopped fenugreek leaves

2 pinches of ajwain (carom seeds)

½ tsp. turmeric

2 tbsp. vegetable oil

2 tbsp. plain yoghurt

half bulb of roasted garlic (I put mine in the oven for half an hour at 180 degrees)

100g cooked beetroot, pureed

Salt to taste

3-4 tbsp. water, if needed

Vegetable Oil for greasing the chappati

Tip: keep a small bowl of vegetable oil with spoon ready near your tava to use for the thepla

Method

  1. Make a well in the middle of the flour and add the oil. Mix the oil with the flour until it’s evenly distributed.
  2. Now add the turmeric, salt and ajwain and mix well, then mix in the fenugreek leaves
  3. Introduce the yoghurt, beetroot, roasted garlic and then knead the dough. Add water until a soft and springy dough forms. I usually drizzle on a little oil over the dough.
  4. Heat the tava on a medium to low flame and then start to roll the thepla.
  5. Take equally sized portions of dough (about the size of a golf ball) and roll them to a thin chappati and then toast it on side until it begins to form bubbles and then flip it over and repeat. Flip it over again, drizzle it lightly with oil- uses the back of your spoon to evenly distribute the oil and then repeat.

 

 

Spicy beetroot and spinach Puri (fried breads)

4 Jun

Spicy beetroot and spinach Puri (fried breads)

We spent the day chasing bubbles on a sort-of man-made ‘beach’, with friends and giggles today. My boy and his friend ran around in bare legs, shining under their sun cream before washing our efforts into lake. We made, and resurrected sandcastles and settled quarrels over which colour spade belonged to which toddler, before washing gritty eyes out in the public toilets. As ‘I want’ and ‘pleaaaseee’ echoed through my mind, I realised that I had learned to let go a little.

Spicy beetroot and spinach puri by Deena Kakaya

Spicy beetroot and spinach puri by Deena Kakaya

Yes, the route to the park was unfamiliar and I had two loud toddlers in the bank demanding attention, but I made it. The toilets wreaked but it was OK, we washed the eye out. There was sand all over the clothes, but they can be washed and he had no interests in snacks but he would be fine. It’s OK. My phone buzzed but I didn’t check it, they could wait and I realised that I had returned those work emails for three days for the world wouldn’t collapse. We couldn’t get the toddlers out of there, naturally and so, we had two hungry little people who were busting for a wee the entire journey to a family friendly restaurant that I would never would have dined at before my boy was born, a whole hour and fifteen minutes late for lunch. But they ate. They ate cheese and tomato puree on cooked dough, but they ate. So for today, it’s OK.

I am really looking forward to the summer, even though I have this one challenge. On a day out to the zoo, or park or beach we usually take a vegetarian picnic. But we can’t take sandwiches for my toddler. My life would be so much simpler if my boy would eat a sandwich. I lament over the time I would save if he would just eat a sandwich. On our day out to an activity farm park for example (after which I had needed a nap) we took thepla (fenugreek chapatti), so I had been up until 11pm after returning from work the previous night at 10pm. You see my point?

This time, I made puri (Indian fried breads). Who can resist a fluffy, crisp balloon like puri? Not even my fussy toddler. At first he came into the kitchen and inhaled deeply, ‘thank you for making me puri, you are the best’. But at first when he saw them he declared that they would be for girls because they are hot pink. It didn’t take much persuasion for him to dig in; delicately sweet, slightly sour and gently warm with garlic…this is not a usual puri recipe but it really will hit the spot.

Recipe to make approximately 15 puri

Ingredients

1½ cup chapatti flour

½ cup finely chopped spinach

75g cooked beetroot, pureed

3 cloves of garlic, minced

Salt to taste

2 tbsp. plain, natural yoghurt

1 ½ tbsp. vegetable oil for the dough

Oil for deep frying

½ tsp. turmeric

You will need a large slotted spoon suitable for using when frying and some kitchen paper

Method

  1. Heat the oil for deep frying
  2. To make the dough, start by making in the middle of the flour within a large bowl. Then, using your fingers, blend the oil into the dough to ensure even and fine blending.
  3. Now add the turmeric and salt, again ensuring that it is evenly distributed.
  4. Now introduce the yoghurt, beetroot puree and garlic, together with the spinach. Form dough that is spongy, not sticky. If you need more water add it very little by little and if your dough is sticky then add flour, again little by little.
  5. Divide the dough into 15 equal portions and roll them out to approximately a palm size.
  6. Check that the oil is hot by placing a small amount of dough into the oil and if it rises immediately and begins to sizzle then place a single puri into the oil and gentle dab it with the slotted spoon. It should rise into a ball. Turn the puri around and cook it until it catches a light golden colour before removing it onto kitchen paper.

 

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