Prep Time: 10 Mins Cook Time: 25 Mins Serves: 4
Ingredients:
3 cups Wheat Flour
1 cup Bajra Flour (Black Millet Flour)
¼ cup Gram Flour (Besan Flour)
½ cup Fresh Fenugreek Leaves (Methi)
¼ cup Coriander Leaves
1 tbsp Garlic Paste
1 tsp Turmeric
1 tsp Red Chilli Powder
½ tsp Coriander-Cumin Powder (Dhana Jiru)
1½ tsp Salt
3 tbsp Oil
Method:
Chop and wash the fenugreek leaves and coriander leaves and set aside.
Add the wheat flour, bajra flour, gram flour, turmeric, red chilli powder, coriander-cumin powder, salt, and oil to a large mixing bowl, mixing well until the oil has combined.
Add the fenugreek, coriander leaves, and garlic paste and mix well until combined. Slowly add water and knead the dough until it becomes soft.
Leave the dough to rest for 15 minutes, and divide the dough into small balls. You will make about 18-20 theplas
Dust the dough ball with wheat flour and roll out the thepla with a rolling pin. They should be about 6-7-inch round.
Heat a tawa pan on a high-medium flame. Place the thepla on the pan. After a few seconds, you will notice small air pockets popping out.
Then flip and drizzle ½ tsp oil around the top of the thepla, then flip and drizzle another ½ tsp oil around the second side.
By now, the first side should be cooked. Flip and cook the second side. You should see brown spots on both sides, as in the picture below. Remove from the tawa pan when they are ready.
Serve hot with tea, koru batata nu shaak, yoghurt or athanu.
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