Wednesday, 16 October 2019

Malpua / Instant Malpua / Atte Ka Malpua

Malpua is an Indian pancake which is a delicious item for dessert. Unlike other pancakes, it is deep fried and later soaked in sugar syrup. Malpuas are especially served during festival seasons like in Holi, Diwali,etc. Malpua recipe is also varries in different part of India. I have tried a recipe which is quite simpler.

One part of my childhood memories has carefully secured the taste of malpuas made by my paternal grandmother. As I have mentioned many time she was an ace cook and her recipes were so delightful and tasty. I remember the taste of bananas in her malpuas. I was a kid of 7 to 8 years so hardly I was bothered about the recipe then and more concentrated on eating good foods. I remember my paternal grandfather's house in Bolpur where my grandparents lived. The kitchen was not in the house but adjacent to the house along with dining area without a table. She was good in stitching as well and used to make mats for sitting using jute pieces with cross-stich with wool. My job was to make the sitting arrangement by laying the mats on the floor of dinning and she would make the food and serve immediately from the next door kitchen. Flour and milk added to the mashed banana along with fennel seeds and deep fried. As the ladleful of batter starts getting fried, the sweet smell of banana and fennel spreads all over increasing the appetite. After it was soaked and come to my plate then I would go to silent mode and concentrate on my sweet treat.

Though malpuas were especially made during festivals but I remember whenever there was leftover sugar syrup malpua was made at home to use the leftover syrup. Earlier it was not available at shops and slowly it was a rare affair at home considering everyone's health as it is deep fried and soaked in sugar syrup. Now each sweet shops (in Bengal) has a dedicated tray for malpua. So whenever you wish you can have it but the taste of malpuas from shops is unmatchable with the homemade ones. I always prefer freshly prepared hot malpuas. Here I am sharing a simple recipe of malpua (no it's not my grandma's recipe) which I saw in a TV show long ago and stick to it whenever I have a craving of malpuas.

Here I am sharing some of the details related to malpua.

In West Bengal, malpua is called as Malpoa. This popular Indian pancake, malpua is prepared in different states of India and known in different names. It is also popular in two of our neighbouring states Bihar and Odisha. Malpua is called as Amalu in Odisha and Pua in Bihar. As it has varieties of names, the preparations are also different but the taste is divine across all the regions.

Different ingredients were added to prepare malpua at different regions. Some places add fruits like banana, coconut in malpua. Mawa or khoya is also added in some malpua recipe. There is also chanar (cottage cheese) malpua  and kheerer (reduced milk with sugar) malpua.  

How do I serve malpua?

Malpua is commonly served as dessert. It tastes good when served fresh and warm. If you are planning to serve malpua for your home party, you always prepare them ahead of time and warm it in microwave and serve when your guests arrive. 

Malpua in a white plate topped with rabri

Many people serve malpua topped with Rabri and let me tell you it tastes divine. When you are serving malpua with rabri I would recommend to serve it chilled. 

Few tips to prepare Malpua

1. Consistency of the batter plays an important role in the preparation of malpua. While making the batter of malpua, make sure there is no lump in the batter hence stir continuously to avoid any lumps of flour when you add milk in the batter.

2. Heat the oil to the boiling temperature and then reduce the flame. Now slowly add a ladleful of batter  into the oil and fry both sides until golden brown. Avoid high heat as it will burn the outer-side and inside will remain uncooked. 

3. Avoid over-crowding your wok or pan as the malpuas have a tendency to get stuck on the edges and later lose the shape. 

4.  Sugar syrup should be warm when you are adding the fried malpua for soaking. 

5.  Adjust the consistency of batter by adding milk when it's too thick and adding flour when it's too thin. The batter should be free-flowing neither too thick nor too thin.
Preparation time: 5 mins
Cooking time: 1 hr
Yields - 7 to 8 nos


How to make Malpoa at home? 


Milk - 400 ml (approx)

Whole wheat flour/Atta - 4 to 5 tablespoon
Semolina / Suji - 1/2 tablespoon
Fennel seeds - 1 teaspoon
Black Pepper corn - crushed, 1/2 teaspoon (optional)

Refined oil for frying (2 to 3 cups)

Sugar Syrup 

Sugar - 1 cup

Water - 11/2 cup
Saffron strands - a pinch


Making of Sugar Syrup

Take 11/2 cup of water in a pan and add 1 cup sugar and heat little to dissolve the sugar. Check the consistency of sugar syrup. If required add more sugar to make one thread consistency syrup. Add a pinch of saffron to give a nice color into it.

Making Malpuas

1. Boil the milk till it reduces to almost half of its quantity. Allow it to cool. You can do this step previous day and store the milk in the refrigerator and bring it to room temperature while you are making the malpuas. 

2. Take whole wheat flour in a bowl and also add semolina.
3. Now add the reduced milk into it to make a smooth consistent mixture. The batter should be lump-free. 
4. Now heat oil in pan and pour a ladle full of batter to form pan cake. Fry both the sides until it takes brown color. 
5.When both the sides are done, take it out and immerse in sugar syrup, wait for ten to fifteen minutes and serve it. 

If you are making malpuas using this easy recipe with minimal ingredients don't forget to share with me. 

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Friday, 20 September 2019

Bread Rolls with Stuffed Potato

Bread roll or stuffed bread roll is a popular snacks in India. Normally, bread is stuffed with potato filling and deep fried till golden brown. We often have leftover breads at home and we don't prefer to have it in the form of sandwich or toast, so this is a good way to use the leftover breads to prepare this bread roll. 

bread rolls are served with tea

Bread rolls I had first time in my college life. One of my hostel mate prepared and we all relished it. That time I had very limited knowledge about cooking. I have seen my friend how quickly she prepared the stuffing and later the bread rolls. I still remember the taste. Normally, whenever there is leftover bread I prepare bread pakora. But this time I decided to prepare this delicious bread roll with stuffed potato.  You might think what is so special about this simple bread rolls. Let me tell you, it has the magic on its outer coating which is made of bread. The outer coating of bread gives it a crispy yet light feeling. Inside it is our favourite (read everyone's favourite) potato filling. 

Before we hop on to the recipe let's learn more about bread roll.

What is bread roll or stuffed bread roll?

Bread roll or more specifically stuffed bread roll is a popular Indian snack item. Sliced bread is stuffed with spicy potato filling and deep fried in oil till golden brown and crisp and serve it with ketchup or green coriander chutney. 

What are the different stuffing options for bread roll?

Normally, the bread rolls are stuffed with a savoury potato filling; however, you can stuff anything of your choice starting from paneer, soya granules, mushroom, mixed vegetables (including beetroot, carrot, green peas, beans etc.). Also there are nonvegetarian options of chicken keema, basa or bhetki fish, mutton mince, prawns etc. You will relish the bread roll with any stuffing of your choice. These are the savoury options of stuffing if someone has sweet tooth can make sondesh or khoya stuffed bread roll too. 

This time I had done potato stuffing, I have a plan of making paneer bread rolls, soya bread rolls even chicken bread rolls. You can stuff anything of your choice. 

Bread roll served with tea

Instead of deep frying in oil, can I use air-fryer to cook the bread roll?

Normally, the bread roll is deep fried in oil however, you can also use air-fryer to cook the bread roll and this is a healthier option than frying. You can also bake the bread rolls in oven.

How to serve bread rolls?

Bread rolls are best served as snacks or started with green chutney or tomato ketchup. It can also be served with any other dip for example: cream cheese or mayonnaise. You can also serve it with evening tea or coffee.
Bread roll is a very good party starter and snacks. You can prepare them in beforehand and later you can fry when your guests arrive. You can even fry them and keep it to save time and later just heat up in microoven and serve to your guests.

How to prepare Bhaja Masla?

Here is the quickest way to prepare bhaja masla and its really handy. Take cumin powder, coriander powder, garam masala powder and black pepper powder in 2:2:1:1 ratio and dry roast it till the colour changes to dark brown. Allow it to cool and store in a air-tight container for future use.

More snacks ideas
Kolkata style Alur Chop
Rajma tikki/ Kidney Beans Patties
Oats Tikki

Preparation time: 20 minutes
Cooking time: 40 minutes
Serving:  4 to 6

Bread Rolls with Stuffed Potato 

Ingredients (4 to 6 numbers)

For stuffing

Potato - boiled, 3 medium size
Onion - chopped, 1 medium size
Green peas - 1/2 cup
Green Chilli - chopped, 1/2 teaspoon
Bhaja Masla - 1 teaspoon
Salt to taste
Turmeric powder - 1 teaspoon
Roasted cumin powder - 11/2 teaspoon
Chaat Masala -1/2 to 1 teaspoon
Cumin seeds - 1 teaspoon
Black salt to sprinkle on top

For Rolls

White bread - 4 to 6 nos
Milk - 1/2 cup

Refine oil for frying



1. Mash the boiled potato and keep aside.
2. Now heat oil in a pan and add cumin seeds.
3. Once they start crackling add onions for frying. After 3 to 4 minutes add chopped green chilli, green peas, turmeric powder, roasted cumin powder, chaat masala, bhaja masla, and salt.
4. Mix them well and add mashed potato. Mix all the spices together with mashed potato If required add little water, and when the mixture becomes dry switch off the gas and allow it for cooling.

Steps to prepare the roll

1.  In the mean time, remove the brown crust of bread from all four sides.
2. Now take milk in a bowl and dip the bread in milk  lightly and gently. Immediately remove it and squeeze out the milk by keeping it one palm and pressing with other palm.
3. After that place a spoon full of stuffing at the middle of the bread and roll it using your hands and keep it on a plate. Do not forget to join all the edges, otherwise the stuffing will come out while frying.
4. Allow the bread to absorb milk however, it should not absorb too much water. Likewise make the other bread rolls. Keep them in a plate for 20 minutes to half an hour. After that, deep fry the bread rolls, sprinkle black salt on top and serve with tomato ketchup.

PS: Instead of milk you can also use water, however I have experienced better outcome with milk.

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Wednesday, 11 September 2019

Pepper Mushroom / Mushroom Kalimirch

Pepper Mushroom is an easy yet tasty dish for the mushroom lovers. Normally, in restaurants they prepare pepper mushroom with the addition of green capsicum. As we all know mushroom and capsicum pair good with each other. However, I never knew mushroom and red bell pepper pair even better than them unless I prepared pepper mushroom along with red bell pepper. Red bell pepper has lot of vitamain C and adds a tangy flavour to the dish. If you have not tried this pair, next time when you buy mushroom don't forget to get red bell pepper! 

Mushroom bellpepper with blackpepper

Before hoping to the easy recipe of pepper mushroom or mushroom pepper fry let's learn more about mushrooms here.

Why should you eat mushrooms? 
What are the health benefits of mushrooms?

Mushroom has several health benefits. Though technically mushroom is not a part of plant, but it is called as vegetable. Mushroom belongs to the fungi group and rich with the goodness of several nutrients. Mushrooms are good antioxidants which helps to get rid of free radicals in the body which are harmful for the body. Mushroom contains a mineral called Selenium which helps in liver enzyme function and also prevents inflammation. Mushroom has vitamin D and folate and they play important role in our metabolism

They are loaded with fibre, hence mushroom is good for diabetic persons. It also helps to regulate the blood pressure as it contains potassium and vitamin C. 

Basically, mushrooms are loaded with nutrients and hence you should include them in your diet.

How long it takes to cook pepper mushroom or mushroom pepper fry?

You can cook pepper mushroom under 30 minutes. This is an easy preparation and with available ingredients in your pantry.

How can I serve pepper mushroom ?

Normally, pepper mushroom is served as a vegetarian starter item. However, you can serve it as sides with main course including paratha or fried rice or jeera rice. Also you can prepare a good sandwich using this stir fry. Another way to serve pepper mushroom in the form of roti roll or wrap stuffing. Isn't it a great idea to use a single dish multiple ways. 

Pepper Mushroom my way

Coming back to the recipe, this is a dish I often prepare and I have created this mushroom pepper fry recipe according to our tastebuds. Normally, pepper fry recipes contains curry leaves, I have not added but if you wish you can add curry leaves as tadka in the beginning. Similarly, addition of sesame seeds is not a common practice when you are making pepper fry however, I have added sesame seeds to add crunch in every bite. This is purely optional so you can omit this too. 

Here is some more recipes of mushroom you might love them

Mushroom Butter Masala

Mushroom Matar Pulao

Achari Mushroom

Mushroom Biryani

Kadai Mushroom Dry

Mushroom and red bellpepper stir fry

Preparation time: 10 minutes

Cooking time: 20 minutes
Servings: 3

Pepper Mushroom/Mushroom Kalimirch


Button mushrooms - 200gms, quartered
Red Bell Pepper - 1 medium, cut into dice shaped

Onion - dice shaped, 1/2 cup
Pepper corns - 6 to 8, crushed
Black Pepper Powder - 1 teaspoon
Green Chilli - chopped, 1/2 teaspoon
Ginger - 1/2 inch,finely chopped
Salt to taste
Refined Oil - 2 tablespoon

Coriander Leaves - 1 tablespoon, chopped
Sesame Seeds - 1 teaspoon (Optional)


1. Wash and clean the mushrooms and pat dry using your kitchen towels. Cut into halves if small in size, or if bigger in size  quartered them.

2. Heat oil in a pan and add crushed peppers and chopped, ginger and green chilli. Next goes red bell pepper pieces and onion petals.Cook them on high heat until the bell peppers are tender. Onion should not be burnt.

3. Next goes mushroom pieces in the pan. Once the mushroom started cooking, they release water and you have to cook on high flame until the water gets evaporated.

4. After that add salt and black pepper powder. Give a good stir to mix them. You can also toss them. Finally turn off the gas and garnish with chopped coriander leaves. You can also add sesame seeds on top. 

Friday, 30 August 2019

Eggless Banana Walnut Cake

Eggless Banana Walnut Cake is a healthy bake. Actually, I wanted to name this Eggless Butterless Sugarfree Wholewheat Banana Walnut Cake! Phew, then I thought it's better to call Eggless Banana Walnut Cake and readers will slowly come to know the goodness of the cake. Let me tell you this is a no maida, no butter, no sugar cake and it's eggless. Most of my cakes are with eggs, so readers often ask me for an eggless bake. While working on these cake, I decided to make it eggless. My blog already has banana cakes: Banana Loaf and Chocolate Banana Cake. So why again I am sharing a banana cake recipe. I love banana cakes and in future, I might share more varieties of banana cake.

Eggless loaf loaded with walnuts

My earlier banana loaf was also an eggless and butter less cake. However, this eggless banana walnut cake is healthier as I have not used all purpose flour instead, I have used wholewheat flour. If you are conscious about calorie intakes then this is a butter-free cake and you would love the texture of this cake. Though earlier I have tried eggless butter less cakes but never had the courage to try completely sugarfree cakes. Yes you read it correct! It's a sugar free cake and I have used jaggery as an alternative option for sweetness and I will try to bake more using jaggery. It gave a beautiful colour to my cake. Walnut is a superfood and you will love the crunch of the walnut in the bake.

Eggless Banana Walnut Cake slices are kept on wooden board

Before moving to the recipe of this decadent cake filled with good ness, let's learn the tips and tricks of baking this cake. How did plan for this cake and How did I executed my plan of baking this moist cake.

Saturday, 24 August 2019

Sorshe Ilish or Hilsa in Mustard Gravy

Sorshe Ilish or Hilsa in Mustard Gravy is a signature dish from Bong's Kitchen. If you are a fish lover and have not tried Hilsa yet, then try it this monsoon. The taste of Hilsa or Ilish is totally different from any other fish. Hilsa or Ilish mostly available during monsoon. 

Sorshe die Ilisher Jhal

Earlier Hilsa or Ilish was mainly available during monsoon (only 2 to 3 months) but nowadays especially in Bengal you get Hilsa almost throughout the year (except few years). However, you will get the actual taste of the Hilsa fish during monsoon. 

Since we stay out of Bengal, really miss Hilsa a lot. As soon as rainy season starts, we visit fish vendors and ask them when are you bringing Ilish (my husband does this job 😀).  Let's learn few basic things before you are going to purchase Ilish. 

How to identify Ilish or Hilsa?
Current generations often fail to identify the original Ilish and often vendors take this chance and sell fishes which looks similar to Ilish. For example Chandana fish looks quite similar to Ilish but taste differs. So before you go to market you should know how to identify Ilish.

Ilish can be identified by its shiny scales and distinct fish odour. Head of fish is small size and triangular in shape and both ends are pointed whereas middle portion is flat and compressed. If you touch it, can feel the oily body of it. However, over the period of time you gather enough experience to choose the right fresh Ilish from the market. 

One more question I often get from friends 'Where can I buy fresh Ilish or Hilsa in Bangalore?' 

There are varieties of fish vendors who sell Ilish in Bangalore. HAL market is one of the biggest fish market in Bangalore and you get almost all varieties of fishes here including Ilish. However, you should bargain properly to get it at good price. Though some vendors sell Chandana in the name of Ilish (yes we had that experience too, it becomes really differentiate for the novice). However, if you know a fish vendor then request him to bring you Ilish (as we do with local vendors from whom we purchase fish throughout the year). As the cost of Ilish is high so small fish vendors only bring it on request basis. 

Nowadays Supermarkets like More Megastore in some areas keeps good stock Ilish (mostly over the weekends) and they sell original fish. So you can visit supermarket to avoid fraud. 

Which size of Ilish is good in taste?

Always purchase Ilish weighing over 1Kg to experience the actual taste of it. Price of per Kg Ilish also varies depending on the size. Ilish below 1 Kg are not so good in taste. But if you are not getting bigger size can manage with a smaller one. But at least you should relish it every monsoon.  If you are eating Ilish for the first time, watch out for fish bones. Apart from the central bone it has plenty thin other fish bones. So debone it carefully while eating the fish.

Today I am sharing the most common recipe of Sorshe Ilish or Hilsa in Mustard Gravy for my readers.  The taste of fish enhance the taste of the mustard gravy. It was really good, however not like the same what I used have in my childhood days. The reason is again the fish! Though the fish was good but it came all the way from Bengal covered with ice and that's why the original taste of ilish was missing somewhere. Still it was heavenly good for Bongs who cannot think their monsoon without a bite in Ilish. 

Hilsa in Mustard Sauce

Important Tips of Cooking Sorshe Ilish

Bengalis are very much familiar with the taste of mustard gravy. Those who are not aware, sorshe ilish has the pungent taste of mustard paste and mustard oil. While making mustard paste you should use black and yellow variant of mustard. Blend the mustard seeds properly and after that slowly add water to make a paste. If you add water initially you don't get smooth paste of the quantity is less. Avoid using too much of mustard paste which can make the gravy bitter in taste. If your cooking two pieces then reduce the quantity of mustard paste accordingly. Always use freshly prepared mustard paste for this recipe.  Do not use the American style mustard sauce which is quite different from mustard seed paste. Also avoid using ready made mustard paste or powder which claims to be good but I would say please do not spoil the taste of your fish by using those.

Preparation Time: 30 mins
Cooking Time: 20 mins
Servings: 4

Sorshe Ilish or Hilsa in Mustard Gravy


Hilsa or Ilish - 4 pieces

Black Mustard Seed Paste - 2  teaspoon

Yellow Mustard Seed Paste - 2 teaspoon

Turmeric Powder - 1 teaspoon

Nigella Seeds - 1\2 teaspoon

Green Chilli - 4 to 5

Salt to taste

Mustard Oil - 1/4 cup


1. Marinate fish with salt and turmeric powder for half an hour. 

2. Make a smooth paste of mustard seeds and a green chilli in grinder. 
3. Now add 1/2 cup water in the paste and add turmeric powder, little salt and mix it well using a spoon. 
4. Heat oil in a pan and sauté the marinated fish and keep them in a bowl. After frying if you see too much oil left in pan then take out the oil keeping 2 tablespoon in the pan. (Do not discard the oil you can have it with white rice just adding some salt, if you are on diet please avoid doing this 😜)
5. Now in that oil add nigella seeds and green chilli. Allow them to splatter.
6. Next add the mixture of mustard paste & turmeric powder (add the mixture slowly, so that skin of mustard seeds which has settle down should not come in the gravy as they make the gravy little bitter). If required add little more water. 
7.  After that add salt as per taste. Cover the pan with a lid for few minutes. Once the gravy starts boiling add hilsa pieces and again cover with a lid and cook under slow flame for 5-7 minutes. 
8. Switch off the gas and add a teaspoonful mustard oil from top and serve with plain rice. 

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Friday, 16 August 2019

Cold Coffee Recipe or How to make Cold Coffee at home? or Recipe of Iced Coffee

Most of the couples love to spend a quality time together and they prefer to go in a cafe or coffee lounge. Now there are lot of coffee retail chain in India and over the weekends you find all the outlets are over crowded. Instead of spending quality time together, you can practice standing in a queue and do a chit chat with your partner. By that time your turn comes, chit chat must have turned in to a heated argument or you are too tired of standing. So the end result is mood completely gone to enjoy quality time and coffee. Sometimes the price of a tall glass of coffee burn our pocket too! Let's learn how to make cold coffee at home.

Before learning the step-by-step cold coffee recipe, let's discuss in detail about cold coffee with few FAQs. When I first visited India's first coffee retail chain more than a decade ago, I was bit puzzled by seeing their menu and didn't know what to order from their long menu list. Thankfully, each of the items (read coffee varieties) has clear description about the ingredients present in it. I am big fan of coffee from my school days, so each time I visited coffee retail chain outlet I tried different flavours of coffee😀. Has someone done similar behaviour like mine 😎? Let's start from the very basic questions.

What is cold coffee?

Cold coffee is nothing but Iced coffee. It is a type of coffee beverage served chilled. Cold coffee was first originated in mid 19th century and evolved since then. 

What are the different varieties of cold coffee?

There are many varieties of cold coffee. including Cappuccino, Irish Coffee, Americano, Turkish Coffee, Mocha, Caramel, Hazelnut and many more. Each one taste different from the other and there is also difference in the making process. Sometimes the difference is subtle and sometimes it's a major difference. However, each one tastes awesome to a coffee lover like me. 😍 Now it is really difficult to make out and remember each difference for common people. Recently, I visited a café which beautifully portrayed the different flavours of coffee. I immediately clicked the pic and sharing with you all.

Know your coffee

Hope you folks find this image helpful to know your coffee. For me, it was a real quick guide to know my coffee. 

According to the above list, here I have shared the basic cappuccino cold coffee recipe with vanilla ice cream. 

Can I prepare my cold coffee without ice cream?

 Absolutely yes! You can prepare cold coffee without ice cream. Instead of ice cream you can use heavy whipped cream. Actually, ice cream or whipped cream adds extra creamy ness in your cold coffee. If you want to avoid both, in that case add chilled full fat milk. If you are cold sensitive, you can avoid adding crushed ice too. 

Which coffee is recommended for cold coffee preparation? Instant coffee or filtered coffee.

 You can use either of them, however, instant coffee makes your job really easy. If you are obsessed with filter coffee then always use freshly brewed filtered coffee decoction. Avoid using left-over decoction. 

Cold coffee with ice cream

On hot summer days if you are planning for cold coffee in the evening just prepare the coffee decoction in advance and keep it in the refrigerator and make the cold coffee in a jiffy. You can decorate your glass or coffee absolutely your own way. 

You can try this easy  cold coffee and surprise your partner. You can arrange a table for two in your garden or terrace or balcony. You just need very simple ingredients to make cold coffee at your kitchen.

Preparation time: 30 minutes
Cooking time: 10 minutes
Servings: 2

Cold Coffee Recipe or How to make Cold Coffee at home? or Recipe of Iced Coffee

Instant Coffee Powder - 5 to 6 teaspoon
Powder Sugar - 1/3 cup
Milk - 3 cups
Vanilla Ice Cream - 4 scoops
Ice - 1/2 cup, crushed
Chocolate Sauce  - 3 teaspoon 


1. Prepare coffee decoction by adding 3to 4 teaspoon of instant coffee powder in hot water.  Allow it to cool and keep it in the refrigerator for 30 minutes
2. Place ice (equally divided) in each glass. 
3. Now take the cold coffee decoction, chilled milk, sugar powder, crushed ice, 2 scoops of vanilla ice cream in a blender and blend well.
4. Take to long glass and randomly decorate the glasses using chocolate syrup.
5. Pour the coffee mixture in each glass top them with scoop of vanilla ice cream and sprinkle little coffee powder or chocolate sauce on top.  Cold Coffee is ready to serve.

PS: You can also use heavy whipped cream instead of ice cream but it makes your process a bit lengthy.

Saturday, 10 August 2019

Methi Thepla

Thepla is a popular spiced flatbread from Gujarat. Normally, thepla dough is prepared using wheat flour, a portion of gram flour, mix of spices and little bit of curd or yogurt. This sounds quiet similar to masala paratha except the presence of gram flour and curd. You can also use millet flours to prepare thepla. Among different types of thepla, most popular is Methi Thepla. Here the fresh methi (fenugreek) leaves are added in the dough which makes the thepla flavourful.

Thepla with fresh fenugreek leaves
Methi Thepla

In my growing up years methi leaves were not available throughout the year in my hometown in West Bengal. It was only available during winters and people of Bengal were not so familiar with methi leaves. Being an agriculture student my father knew the benefits of methi leaves and he used to bring it whenever available. My Ma innovated her own methi recipe with brinjal and potato with a dash of garlic tadka. We loved it with plain rice. When I came down to Bangalore I saw methi leaves are in abundant almost throughout the year except couple of weeks when it is expensive.

I used to bring methi often and started trying different recipes and first tried paratha and later when I became familiar with food blogging world I came to know about Methi Thepla. Since then it became our favourite. But unfortunately it was not in my blog for so long time. I realized it when I wrote my lauki thepla post last year. Have read my Lauki Thepla post where I accidentally got introduced to thepla in a train journey?

Normally we do not add vegetables in our flatbreads except stuffed parathas. But thepla is different! Here the vegetables are directly added to the dough instead of stuffing them. This makes the thepla fibrous and addition of curd makes it soft. I have also prepared another interesting thepla with zucchini. Here is the recipe of Zucchini Thepla.

As our daughter started elementary schooling, everyday I have to prepare two boxes for her in the morning. I prefer giving flatbread in one of the boxes as she is comfortable with it. At least once in a week I prepare thepla. Believe me you don't need any sides with it except pickle or curd. At times, I prepare simple stir fried jeera aloo which goes really good with it. Methi thepla is a very good lunchbox recipe for kids as well as adults.

If you are planning methi thepla for next day lunchbox, you can prepare the dough in advance and keep it in refrigerator and next day roll the dough balls and slightly roast with oil and pack it.

Fresh Methi Leaves Bundle

Important tips when you are preparing methi thepla: Only take the leaves and avoid the green stalks of methi. If you add the stalks it becomes difficult to roll the dough as you should roll bit thin for thepla compared to stuffed paratha. Stalks you can chop and use in dal for flavour instead of throwing away.

While preparing the dough do not add water at first. Most of the time moisture from the leaves and water from curd will be enough to knead the dough. If required, you can add water spoon by spoon, not at once to avoid sticky dough.

Shelf life  Thepla has a longer shelf life than any other Indian flatbread and can be preserved at least for 3 to 4 days at room temperature. You can refrigerate thepla for upto 3 months.  Traveller who does not prefer to eat outside food, can carry along theplas. While making theplas for a traveller it is better to avoid adding curd to increase the shelf life of thepla. Traveller's thepla should be prepared without curd and dough should be kneaded with enough water.

Preparation time: 30 mins
Cooking time: 20 mins
Serving: 4 to 6

Methi Thepla or How to prepare Methi Thepla


Methi Leaves -  1 cup, tightly packed
Whole Wheat Flour - 1.5 cups
Besan/Gram flour - 2 to 3 tablespoon
Salt to taste
Curd - 2 tablespoon ( you can add little more if required during kneading the dough)
Red Chilli Powder - 1/4 teaspoon
Turmeric Powder - 1/4 teaspoon
Cumin Powder - 1/2 teaspoon
Coriander Powder - 1/2 teaspoon
Ginger - grated, 1/2 teaspoon
Refined oil - 1 tablespoon + for frying the thepla ( approx. 4 to5 tablespoons)
Green Chilli Paste - 1/2 teaspoon (optional/ I have not added it)

1. Take the clean leaves from methi stalks and wash them and allow to drain the water and later chop them. Keep aside.
2. Take whole wheat flour, besan, dry spices (cumin, coriander, red chilli, turmeric powder) and salt in a big bowl. Mix them with your fingers.
3. Now add chopped methi leaves along with its juices. Mix it well.
4. Add 1 tablespoon oil and curd and knead a smooth dough. I did not add any extra water. Moisture from leaves and water from curd was enough to bind all of them together. If you require can add 1 or 2 tablespoon of water.
5. Cover the dough with a damp cloth and allow to rest it for 15 minutes.
6. Now make lemon size balls from the dough.
7. Dust your kitchen platform and roll each ball into round shape like roti (5 to 6 inches of diameter).
8. Keep the rolled thepla on a hot skillet and when brown spot appears, flip it.
9. Apply oil on both sides and cook it. Serve hot with chutney or pickle or any dip.

Mangalore Buns Recipe

Mangalore Buns is a famous breakfast or tea time snack from coastal region of Karnataka (Udupi, Mangalore). Mangalore buns is also know...