Left over rice flatbread - Rice Theplas

When the sun is out in Oregon and the temp is in the mid 70's , I absolutely can't cook ! I just want to sit outside, read a book and have fun. That's the time I want to look for something quick & easy to cook. Left over rice theplas is a dish my mom used to make with left over rice or khichdi. Its a good way to use up left overs and also savor something delicious.

It was so delicious I had to take a bite :) 

Rice Theplas

Makes around 10 to 12 theplas.

Ingredients:

Left over rice - 1/2 to 1 cup

Wheat flour - 1 cup ( use 1/4 cup at a time).

Chopped onions - 1/4 cup

Turmeric  - 1/4 tspn

Chilli powder/Cayenne pepper  - 1/4 tspn

Ginger diced - a small piece

Garlic diced - a small piece.

Coriander - washed and chopped finely

Oil - 1 tbsp.

Salt to taste

In your food processor bowl, add all the ingredients with 1/4 cup of wheat flour and pulse, then add another 1/4 cup and pulse again, do the same until all ingredients are combined. You dont need to add any water.

If you dont have a food processor just add everything to a mixing bowl and mix again with 1/4 cup of wheat flour. Keep doing this until u have a dough ball which is moist and sticky.

Put one tbsp of oil over the dough, let all the sides be covered with oil. Place it in your bowl and close it and keep aside for 10 - 15 mins.

On your stove, place your pan and heat on medium heat. Make a small lemon shaped ball of the dough and roll out until it is of medium thickness. If you have holes in your thepla because of the onions its perfectly all right.

Ready to be cooked, can u see the small grains of rice?

Cooking on the pan

Place on hot pan, after bubbles form on one side, add a tsp of oil on top and flip the thepla. Using your spatula or a ball of tissue paper, press the thepla firmly on all sides. Make sure both sides are cooked thoroughly and do not have transparent surfaces. Use a more oil if needed.

Place them on a kitchen tissue and serve with chundoo, pickles or just plain yoghurt !

My mom's famous Methi Chai Puris

Every time I travel from home, my mom has to pack a box full of these chai puri's. Last time I didnt eat any on the trip, and saved them for later. I love these chai puris they have a nice spice and crunch to them and go well with your evening coffee/tea.

These puris are some effort, and are best made in large quantities so you dont need to keep making them over and over. The recipe I have will give you around 40-50 medium sized puris. But if you make them smaller, you ll get even more. This recipe is our favorite namkeen and is usually made during Diwali.

Tea, chai puris, a great book to relax 

Chai puris

Ingredients:

All purpose flour - 2 cups
Rava - 1 cup
Quick cooking Oats - 3/4 cup
Fresh Methi - 1 cup  / Kasuri methi  - 2 tbsp
Jeera
Salt - to taste
Crushed Pepper - to taste
Red chilli flakes ( optional)
Ghee - melted.
Oil for deep frying.

Make a stiff dough using all the above ingredients. Use as little water as possible to make the dough. Close it and keep it aside for half an hour.

Rolling out the puris

Close-up view 

Keep the oil to heat up in a frying pan. Roll into small puris, make sure it is thick and not very thin. Take a knife or a fork to make holes in the puris.

Once the oil is hot, fry the puris until they are a golden brown. Take them out and put them on a tissue paper for oil to drain.

Enjoy with hot tea or coffee. These puris are a health snack as they are made at home :) . Store the puris in an air tight container, so they stay fresh.

I hope you enjoy making these, let me know how yours turned out.

- Yanka