Vegan Masala Jowar Upma With Methi Thepla Strips Recipe

About this recipe

A wholesome, high-protein vegan dinner featuring spicy masala Jowar (sorghum) upma paired with methi (fenugreek) thepla-inspired strips, offering a unique blend of textures and flavors.

Ingredients

• - Fenugreek Leaves
• 1 Kg Jowar- 1 Kg Pack
• - Lemon Juice
• 500g French Beans
• 200 g Green Peas
• 250g Green Chilli
• 250g Ginger
• 250g Coriander
• 200 ml Sesame Oil
• 1 kg Rice
• - Mustard Seeds
• 100 G Asafoetida / Hing 100 G
• 500 ml Water
• 500 Gms Buckwheat Flour
• 20 g Turmeric Powder
• 10G Salt

Instructions

1. Step 1: Cook the soaked Jowar in a rice cooker with 500 ml of water and a pinch of salt until soft but not mushy (about 30 minutes).
2. Step 2: In a pan, heat 1 tablespoon of vegetable oil and temper with mustard seeds, cumin seeds, asafoetida, and turmeric powder.
3. Step 3: Add grated ginger, chopped green chilies, and diced vegetables (carrots, beans, and peas). Sauté for 4-5 minutes on medium heat until slightly tender.
4. Step 4: Add the cooked Jowar and soaked, drained green gram to the pan. Mix well and cook for another 5-7 minutes. Adjust salt and squeeze lemon juice over the mixture.
5. Step 5: To prepare the methi thepla strips, mix whole wheat flour with fresh fenugreek leaves, a pinch of turmeric, salt, and coconut yogurt. Knead into a soft dough by adding water as needed.
6. Step 6: Roll the dough into thin circles and cut into long strips. Lightly roast the strips on a hot griddle, brushing with a little oil, until golden brown on both sides.
7. Step 7: Serve the warm masala Jowar upma with thepla strips on the side, garnished with fresh coriander leaves.