Moringa Thepla Recipe
One of my favourite festival is here - Dussera.
Celebrating the mighty goddess, triumph of good over evil, that there is strength in every woman and "Sindhoor Khela" at a Pandal. Watching many beautiful deities pass by my house and that finally get immersed in a lake. Some how I find Dussera or Navaratri to be so much more than just a festival celebrating mythology. As I've grown older, I love engaging myself in the evening aarthi with mom, making prasadh, chanting Durga Chalisa and the tranquil peace that comes with it all. Nope, I am not a super religious person, my connection with the supreme power one is "personal". I have no issues walking into a Sunday Mass, buying flowers at a Dargah or just bowing down as I pass by a temple, to offering my service at the Gurudwara post eating langaar.
Navaratri also happens to be the time when the overall menu at home is strictly vegetarian. I do not believe in fasting and following regulations to observe one. Neither do I complain when eating greens day in n out. There is something different about taste and flavours that emit from food offered to the Gods. One leafy veggie that I've always enjoyed is Moringa. Moringa in drumstick, moringa leaves in Dal and as an evening snack or early brekkie - Moringa Theplas.
It's also known as a super food, used intensively as a dry powder in Ayurveda - I couldn't get myself to swallowing dry Moringa powder though.
Highly nutritious, high in anti oxidants, helps in lowering in blood sugar levels, lowering cholesterol - well, these are just some of the many benefits of adding Moringa, to your diet. This recipe uses the classic dough base for a Methi thepla. Nope its not a paratha. We use a mix of flours and other ingredients to make this delicious flat bread, which I personally like dunking in a bowl of chilled homemade curd.
2 cups Whole Wheat Flour
1/2 cup Chickpea Flour
1/4 cup - Jowar Flour
1 cup Moringa Leaves, chopped
1/2 cup Curd
1/2 tsp Ginger Paste
1/2 tsp Chilli Paste
1/4 tsp Asafoetida
1/2 tsp Cumin Seeds
1/2 tsp Carom Seeds
1/2 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1/2 tsp Salt
1 tbsp - Ghee
Oil for frying.
In a deep bowl,add all the 3flours, dry spice powders,chopped ginger, ghee, moringa leaves and salt to taste.
Add sufficient amount of water and knead into soft pliable dough. Let it sit for 15-20min, prior to rolling them out as a chapati.
Heat tawa,add1⁄2tbsp oil and cook the rolled out theplas on both sides.
Serve hot with a blob of butter/ghee.
These theplas remain good for a couple of days and are a perfect choice to take along while traveling. These are also a great lunch box option as your kid can just roll and eat it without much hassle.In case you want to try something different, then theplas with lauki or bottle gourd and beetroot are also a must try.