Tofu methi thepla

 

packet of silken tofu was sitting in my refrigerator for longer than I would've liked it to... everytime I opened my fridge, I would think what to make out of them but I just couldn't come up with anything. Last sunday for dinner I was not in the mood to cook something elaborate and thought of making some methi thepla. Which we all know is a well known gujarati bread which is thankfully a full meal in itself :) So I went in the kitchen and started preparing everything, opened my fridge and again the same tofu was there staring back at me and bingo came the bright idea :D why not make tofu methi thepla, went ahead, made it and served to hubby with some yogurt and pickle.. he loved it, I loved it and so this recipe was born. The result was a soft and flavorful tofu methi theplas. Also a very good way to add some extra protein to your diet, so both healthy and yummy. If you are not a big tofu fan, this dish might just make you a convert.. Can be served as breakfast or snack, lunch or even dinner.

Ingredients: makes 10 - 12 theplas
Atta or whole wheat flour ....................... 1 1/2 cup
Besan (chickpea flour) ........................... 1/2 cup
Silken tofu ......................................... 1 cup
Kasoori methi ...................................... 1/4 cup
White sesame seeds ............................... 1 tsp (optional)
Ginger garlic paste ................................ 1 tsp
Cumin- coriander powder ........................ 1 tsp
Red chilli powder .................................. 1 tsp or to taste

Turmeric powder .................................. 1/2 tsp
Ajwain or carom seeds ............................ 1/4 tsp
Salt .................................................. to taste

Asafoetida .......................................... a pinch
Yogurt .............................................. 1-2 tbsp
Oil ................................................... 1 tbsp +more for pan frying
Atta for dusting.

Method:

1. Drain the liquid from the tofu and put in a bowl. Mash well using your hands. In a separate bowl add besan and flour and salt and mix well.
2. Add yogurt, sesame seeds, coriander powder, cumin powder, red chili powder, ajwain, asafoetida, ginger garlic paste, methi and oil to the tofu. Mix everything well. Add this to the atta and knead into a soft yet firm and smooth dough. Cover and leave aside for 10 -15 minutes.

3. Make small equal portions of the dough, dust in dry flour and roll out like a roti.

4. Place a tawa on medium heat. Place the rolled roti on the tawa. Flip the roti when a few blisters start to appear. Apply little oil and cook on both sides.

5. Serve immediately with some yogurt or raita or store in an insulated container. ENJOY!!

Notes:

1. Can be made with fresh methi leaves as well.
2. You can use firm tofu too, just blend till smooth in a blender and use. 
3. Kasoori methi or dried fenugreek leaves is easily available in any Indian grocery store.

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