Gluten-free Thepla- Quick+Easy to make+Healthy+Yummy Meals (for while you’re travelling)
Hello peeps, hubby and I are just back from a super fun 3 weeks of travelling in AmeRica 😀 Now, I know I briefly mentioned the wedding on my last blog post…So before I go into the recipes, here is a bit more about how we meet, when, our wedding, our vows…..
I think the best way to start would be with our vows to each other on our wedding day, these vows will give you an idea about us, how we meet, how it’s been and who we are <3 <3
Nikul’s Vows to Me
In the presence of family. I, Nikul Balar take you Jaya Daryani to be my wife. 20th November 2013, 1 and a half years and I vividly remember the occasion we met each in my mind. On that occasion and till this very day your smile has became infectious to me. There are no amounts of words to describe your kind, caring, loving and generous nature towards me and to everyone that crosses you path. On this day I promise to you:
- First and foremost to be your best friend.
- To support you in your growth, both personally and professionally.
- To love and cherish you. In sickness and in health, till the day I die.
- To protect, guard and defend you.
- To make you smile and laugh through the best and worst of times.
- Whatever lies ahead, good or bad, we will face it together.
- To try and eat healthier, exercise and attend a few yoga classes with you.
- To always provide you with those embarrassing Christmas presents you like.
- To be your man and for you to be my woman’s.
And finally I promise to be by your side and to love you unconditionally.
My Vow’s to Nikul
About us- I can still remember exactly how I felt exchanging these vows on our very special day. And life with him continues to get more beautiful every day. From the first time I meet Nikul, I knew he was the one (it was a gut feeling!) We get each other completely and there was never an effort to try to prove anything or be someone else. We have similar ethics, values, outlook to life, interest (dance, laughing, gluten and dairy free food, sense of humor) and other not very similar interest that balance us (rock music (me) vs hip hop (him), yoga (me) vs gym boy (him), tv (him) vs books (me).
Wedding– We decided to have 2 weddings- an intimate kiwi one followed by the Indian one in Jan, 2016 (yeye I am a lucky girl indeed :)). We wanted the wedding to be a reflection of us and what we loved.,, here is a wee glimpse of our day
Amidst all the preps for our Indian celebrations, Nikul and I still talk about that very special day 🙂
Food and the Travel– Something that Nikul and I really bonded with was our love for food. As we continued to explore and enjoy this in the US, we both also learnt to get out of our comfort zones and explore/ learn more from each other. For example, I learnt to sit and rest once in a while and not having the compulsive need of being ‘productive’ and for Nikul, it was his first time for snorkeling, watching a broadway, talking to strangers and dancing on the road haha. The trip was the best I have had till now and every city was so special and fun!!
We started with LA, where we visited Hollywood and other local attractions and then drove to San Diego, which has so far been the best city for us. We had the most memorable evening at ‘La Jolla’ beach swimming with the seals in background, there was something so simple yet magical about that beach that nothing comes close to it. Next stop was Vegas, the highlight surely was Grand Canyon although we enjoyed an amazingly different culture of gambling and entertainment too. Then we headed to San Francisco which is our favorite food city 😀 Then it was New York, which was mind boggling and super fun in every way! We celebrated Nikul’s birthday in Hawaii, which involved a lot of good food as you can guess 😉 and the last stop was Sydney!
On one side, while Nikul loves outside food I am a real home food girl. Nothing beats the satisfaction and happiness of eating food cooked by your own hands and ESP in airplanes! Here are 5 recipes/ meals that I carried from home:
#1 Gluten-free + Super Nutritious Thepla/ Indian Spicy Bread
About– I always thought making “gluten-free” Indian bread would be arduous but everything changed after I meet Nikul :-). Before, I was leaving for Mysore early last year, my mum-in-law sent this bread with Nikul for my airplane journey. This was only 2 months since I was dating him and I had never meet anyone in his family. Yup she is the best mum-in-law ever!!! Once we got to know each other, she gave me the recipe and taught me how to make it. Now, we enjoy this for breakfast even on weekdays (when we don’t go for yoga in the morning) and just loveeee it. These thepla’s last for 3-4 days kept in room temperature and for longer if refrigerated. Also VERY high in protein+vitamins due to the nutritious flours+ vegetables+spices used.A big savior during the long flights!
IMPORTANT TIP– I recommend you try making these a few times before you want to make a big batch for your travels. Gluten-free breads are more tricky to handle as they break easily and that’s exactly what happened the very first time I made it. Then my mum-in-law told me 2 TIPS:
1. You need to knead for relatively longer time compared to normal roti’s
2. Use hot water for kneading
3. While rolling have a very soft touch, or it will break.
4. The freshness of the flours used is important so buy from a well-known source who stocks fresh flours. In Auckland, I buy sourghum flour +Millet flour + Chickpea flour from either Ganesh foods (17 Ellis Avenue, Recommended) or Harvest Wholefoods or Bulk Foods Savings.
You will need a roller and a pan or tawa to cook the Spicy Bread.
Ingredients: (Makes 4)
- 1 Cup Sorghum flour
- 1/2 cup Millet flour
- 1/4 cup chickpea flour
- 1/5 cup Rice flour for dusting the bread
- 1 cup thinly cut fenugreek (methi) or spinach
- 1/2 cup grated carrots
- 1 tsp sesame seeds
- 1 tsp fennel seeds
- 1 tsp ajwain seeds
- 1 tsp white poppy seeds
- 1 tsp corriander powder
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- Salt to taste
- 2 Tbsp lemon juice
- 1 Tsp coconut sugar
- 2 Tbsp coconut oil + more for cooking
- Warm water to knead
Step 1- Knead all the ingredients (except white rice flour) together in a big (and preferably wide) bowl for at least 5-7 minutes till it turns into a smooth supple dough.
Step 2– Roll it into a log and make 4 equal size discs. Put the pan/ tawa on low heat.
Step 3– Flatten one slightly and drench it in rice flour on both the sides.
Step 4- Start rolling them with a light hand (remember hehe) from inside out. As a beginner the thepla might not turn out round but it all comes with practice 🙂
Step 5- Flip the thepla upside down on to your hands and directly on the heated pan.
Step 6– Let it cook (first one always takes longer). Turn it on the other side, once the bottom side is slightly brown/cooked (approx 1 – 1.5 minutes on low-medium heat). Once it’s cooked on the other side too, then put some coconut oil on both sides and press it with a Spatula till you see golden spots and the thepla is cooked evenly.
I packed these in a big snap-lock bag and it served as our plane meal + breakfast meal +snack till we left LA (4 days) <3
PS- Thepla photograph is taken by the remarkable photographer Todd Eyre.