Tuesday's Tip- Leftover Cabbage Subji- What to do??

Tuesday’s tips always grab maximum attention in my blog, may be because you all actually like it-correct? When the response is over whelming, one is always encouraged to work harder and produce more results. With same thoughts in mind, I am going to share more basic and day to day ideas on Tuesday as tips. Right from DIYs to cleaning to using leftovers -you are going to see some interesting ideas on Tuesday now.

Today it is about using leftover Cabbage peas subji- simple patta gobi matter ki subzi. I make this side dish very often- it is easy, quick and healthy. This weekend a cousin visited us from India, and he wanted to have some desi and simple Indian food- ghar ka khana types and that’s when I made this subji. And guess what? - He doesn't eat cabbage at all, he said- it smells weird. Well, I knew I had to make another side dish but....Oh no, I thought, what will I do with this subji?

Think Shweta, Think!...Now, cabbage peas subji already have all massala in it-oil, spices, salt and lemon juice. Finally I gathered all my strength and decided to knead it with flour and make theplas. Man! I was so very much right.  When it was merged with flour I got the perfect thepla dough. All I had to do was mix little salt and roll and cook. Easy peasy.

When I served these theplas next day with tomato chutney and marwadi aloo pyaz ki subji it was the bang on combination. And by the way, my cousin didn't even realize that he was having cabbage *evil smile* When I disclosed later, he was shocked and said- you are one great cook. You always loved to hear this!!...*happy dance*

So here is one brilliant way to use leftover cabbage peas subji....

Ingredients:

1 and half cups of cabbage peas subji/ patta gobi mattar

2 cups whole wheat flour

1/2 teaspoon salt

Oil to make Theplas

Water as needed to knead

Method:

1. Mix everything together except water. While mixing try to mash peas and cabbage.
2. Take little water and knead to form a soft dough. Let it rest for 10 minutes.
3. After 10 minutes, divide dough into equal parts and give them a round shape of ball. Take 1/2 cup dry wheat flour in a plate for dusting. Take one dough ball, flatten it like a Pattie and dust dry wheat flour over it. Roll out the thepla.
4. Place it on a hot tava/griddle and cook over medium flame. When tiny bubbles starts to rise on the surface, flip it and reduce the flame to low.
5. Spread 1/4 tsp oil around edges and spread over the thepla. Flip it again and spread 1/4 tsp oil around over it. Press it with spatula and let it cook over medium flame. Cook until golden brown spots appear on both sides. Follow the same process for remaining dough balls. 

Notes:

Simple Indian spices like mustard seeds, turmeric, red chilli powder, coriander powder and lemon juice were used to make the subji. 
Just make the subji the way you always cook, just remember to use water for the dough based on the consistency of the subji.

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