Kale kela thepla

Kale kele ke theple

Often the only way to use an overripe banana is a banana cake or it's the bin. I often heard Gujarati food using ripe banana in various dishes. I thought of adding it to my kale leaves mixture as I planned my theplas. I spoke with my gujju friend Hema and she encouraged me. Kneaded the dough with much tussle in mind. Made theplas and lovely aroma filled my kitchen! Now one more way to use the banana before it hits the bin!!! Thanks Hema for the support!

Ingredients 

1 bowl frozen and chopped kale leaves/ spinach/ methi

1 ripe banana mashed

1/2 cup curd

2 tbsp grated gur

1 tbsp sesame seeds

1 tbsp crushed garlic

1 tsp grated ginger

Salt

1/2 tsp chilli powder

1/4 tsp haldi

1 tbsp oil

While wheat flour as needed

Method

Mix all spices with oil , curd and vegetables. Add mash banana to it and mix well.

Add flour as needed and make into a firm dough.

Roll out thin parathas and cook on both sides with oil. 

Serve hot with chilli pickle or mango pickle.

Delightful and flavorful theplas ready to eat! 

Apple masala thepla

I am suddenly liking the use of the sour apples in my cooking here. It's cheaper to buy those and use them as vegs than buying the desi vegetables which have travelled so far and have no nutrition. Loved the tartness they lend to the parathas. 

Ingredients 

1.5 Apple puree or grated fine

3-4 Garlic crushed

1 tbsp grated Ginger

2 Chopped Gr chilli

2 tbsp Ground flax seeds

2 tbsp Honey

1/2 cup sour cream/ curd

1 tsp Cinnamon

Salt

1/2 tsp Chilli powder

1/2 tsp Haldi

1 tsp Dhaniya powder

1 tsp Saunf powder

1/5 tsp Hing

2 tbsp Oil

Mix all the ingredients well and into a smooth dough. Rest for 30 mins.

Roll and cook on skillet to make parathas.

Enjoy with chutney or raita.