I am not sure if it's by design or divine interception that it so happens that on this day I am either making a stuffing paratha or blogging about one! On my very first Aloo Paratha I wrote about my memories of my teens and now two decades later, I feel I am still the same! What is that about that one feels, that time just stands still, and only the space around one moves? While pictures are frozen memories in time, I also feel after a time, our minds also stands still.
While I have been thankful for all the wonderful people who have come along in interim, the past two decades flip off in a second! When I was planning to post these theplas, I suddenly realized that I should post today. So you have my traditional parathas making it's presence on this day.
The day I made these, I didn't think much, however now when it's so significant, I must confess time and events somehow makes their presence felt.
I know I am talking abstract, just enough to know I have this space to talk as it flows and I don't have to really control the flow.
While I ponder much, I leave you to enjoy these theplas.
Beetroot, grated - 3/4 cup
Wheat flour - 1 & 1/2 cup
Gram Flour - 2 -3 tbsp
Fresh Methi leaves - ½ cup
Red chili powder - 1 tsp
Coriander powder - ½ tsp
Turmeric powder a pinch
Salt to taste
Oil - 1 tsp
Ajwain - ¼ tsp
Oil for cooking
How to make the Beetroot Thepla
Wash and drain the methi leaves, chop it finely. Keep it aside
Grate the beets in a bowl.
In the mixing bowl, take the wheat flour, gram flour, salt, red chili powder, coriander powder, turmeric powder, ajwain and mix well.
Next add the chopped methi leaves, grated beets and combine everything. Slowly add water to knead to a dough. The dough should be soft yet not sticky.
Finally add the oil and knead to a soft pliable dough. Rest for 10 mins.
Heat a tawa and grease with oil. Dust the dough balls and roll out into small discs. Cook on hot tawa on both sides, brush with oil.
Serve hot with subzi or pickle.
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