Banana Methi Thepla With Guava Vegetable

by Tarla Dalal

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Theplas are traditional breads of gujarat and can be eaten hot or cold. They are a favourite among indians traveling abroad. Faced with bland, spice less food, they take refuge in theplas.

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Preparation Time: 20 mins
Cooking Time: 30 mins
Makes 8 servings
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Ingredients

For The Theplas
1 cup whole wheat flour (gehun ka atta)
1 tbsp besan (bengal gram flour)
1 ripe banana
3/4 cup finely chopped fenugreek (methi) leaves
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/4 tsp asafoetida (hing)
2 tsp oil
salt to taste
2 to 3 tbsp oil for cooking

For Guava Vegetable
3 semi-ripe guavas , cubed
1 small capsicum , cubed
1 tomato , cubed
1/2 tsp mustard seeds ( rai / sarson)
a pinch asafoetida (hing)
1/2 tsp turmeric powder (haldi)
1 1/2 tsp coriander-cumin seed powder
3/4 tsp chilli powder
1 1/2 tsp dried mango powder (amchur) (optional)
3/4 tsp sugar
2 tsp oil
salt to taste

For The Garnish
chopped coriander (dhania) (dhania)

Method

For the theplas, sieve the flours.
Mash the bananas and add to the flours. Add the remaining ingredients, mix well and add enough water to make a soft dough.
Divide the dough into 8 portions and roll out each portion into a 150 mm. Diameter round.
Cook one round at a time on a hot tawa (griddle) with the help of a little oil. When brown patches appear on both sides, the thepla is ready.
For the vegetable, heat the oil, add the mustard seeds and fry until they begin to crackle.
Add the asafoetida and turmeric powder. Add the gauva and capsicum and cook for 1 minute.
Add the remaining ingredients and 2 to 3 tablespoons of water and cook for a while.
Sprinkle coriander and serve hot.

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