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Friday, April 8, 2016

Methi Thepla (Methi Paratha)



Thepla is a type of Gujarathi flat bread, this type we have today is made with fresh fenugreek leaves, whole wheat and chickpea flours along with some spices. It is full of flavours and tastes best with just yoghurt and pickle.  

今天做的葫芦巴香饼是我最喜欢的面饼之一,不仅是因为饼有股吸引人的奇香。也因为葫芦巴拥有很高的药用价值,是真正的健康食品。这款面饼可以用新鲜的葫芦巴叶,也可以用干葫芦巴叶。干的葫芦巴叶有股奇香,一打开包装那个香气慢慢地渗出,带点香草精的香味,又有点奶油的甜香,但吃入口却有点苦涩。那个味道和感觉要亲自尝过才会知道。

我听说中国一些地区的朋友们也会用葫芦巴叶做饼和花卷。葫芦巴叶是学名,也有别名叫香豆叶,香草等等。知道的朋友可以来对号入座一下。

葫芦巴也是中药的一种,在四川、河南、甘肃、安徽等省也有栽培,抄一段网上有关葫芦巴药效的文字和大家分享分享。

葫芦巴何时传至印度与中国已难以考证。我国现存中医药著作中最早收载葫芦巴一物的是《嘉本草》,此后历代编修的本草著作均收载有葫芦巴条目。据记载,葫芦巴入肝.肾二经,味苦,性温,无毒,补肾阳,祛寒湿,属于常用中药材之一,目前我国中医常将其作为补肾药。祛(肠)风药与健胃药使用。[在]印度与阿拉伯国家,民间医生常将葫芦巴用作强壮剂。催欲药、镇痛药、口腔清凉剂与通经药。印度一制药公司已将葫芦巴开发成为一种外用制剂,用于治疗关节痛.淋巴炎.痛风.外伤.足痛.肌肉酸痛以及痈疖痛等症。

文档来源:葫芦巴



Ingredients:
1- 1 1/2 cup Whole wheat flour/atta
2 tbsp of besan/Chickpea flour
1 cup packed Methi leaves
1 Roma tomato
1/2 bombay onion
1 tsp Ginger garlic paste
1 tsp Cumin/Jeera powder
1/2 tsp Ajwain   Optional
1/2 tsp Chilli powder
1/4 tsp turmeric powder
1 tsp Sesame 
1/2 tsp or taste of salt


材料:
1- 1 1/2 杯的 全麦粉 Atta
2 大勺的 鹰嘴豆粉 besan/Chickpea flour
1 杯的 葫芦巴叶  (也可用 1/4 杯干的葫芦巴叶代替)
1 只 中型 番茄
1/2 只 中型 洋葱
1 小勺 姜蒜蓉
1 小勺 孜然粉 Cumin/Jeera powder
1/2 小勺 印度藏茴香 Ajwain   Optional
1/2 小勺 辣椒粉 Chilli powder
1/4 小勺 黄姜粉 turmeric powder
1 小勺 芝麻 
1/2 小勺 或 适量 盐 






1. Pick the fresh fenugreek leaves from stems, wash and drain. Grind tomato and onion in a food processor into paste.

2. Add fenugreek leaves and turn a few pulses until the leaves are coarsely chopped.

3. Place the fenugreek paste into a mixing bowl/bread machine, add ginger garlic paste, salt, cumin powder,turmeric powder, chili powder, ajwain, sesame seeds and chickpea flour.

4. Add 1 cup of whole wheat flour (atta) and start kneading it to form a soft dough, add or reduce flour to adjust consistency. Let the dough rest for 20 minutes.

5. Divide the dough into pingpong size balls and roll it into a flat bread, about 1mm in thickness.

6. Heat up a skillet or griddle, cook the theplas with some ghee at medium heat on both sides till brown spots appears on both sides. Brush a thin layer of ghee over theplas when it is done.

Serve theplas with yogurt and some pickles.


1. 先把葫芦把叶子摘好,枝干和花朵不用,洗净沥干. 番茄和洋葱用食物料理机先搅拌成糊状后加入葫芦巴叶稍微搅拌碎即可。

2. 把葫芦巴叶倒入一个盆里,加入姜蒜蓉,食盐,孜然粉,辣椒粉,黄姜粉,芝麻,印度藏茴香和鹰嘴豆粉。稍微搅拌之后,加入1杯的全麦面粉和成一个软面团,可以适量增减全麦粉。把面团摆到一边饧面20分钟。

3。揪出差不多乒乓球大小的面团。擀成薄薄的面饼。热上平底锅,加点酥油/Ghee烙饼,两面都烙熟之后,刷上薄薄的黄油即可。



配上酸奶和腌芒果吃,也可以涂一层果酱给小孩子吃。






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