Ingredients:
- 125 gms Gram Flour (Besan)
- 250 gms Whole wheat flour (Atta)
- 75 gms Pearl Millet flour (bajra Flour)
- 75 gms Sorghum Millet flour (jowar flour)
(Millets flours are optional)
- 5 gms Sugar
- 6 gms Salt ( or as per taste)
- 15 gms Ginger, finely chopped or grated
- 3 nos Green Chillies
- 10 gms Turmeric powder
- 10 gms Red Chilli powder
- 15 gms Roasted Cumin powder
- 50 gms Curd
- 125 gms Fenugreek leaves ( Methi Leaves)
- 25 gms Coriander leaves
- 75 ml any vegetable Oil
For Making the Thepla
- 50 gms Ghee
- 200 gms Wheat flour ( for dusting)
Chef of the day: (Vyshnavi Agarwal BCT&CA 5th sem )
Procedure
- In a large steel bowl, mix all the flours together.
- Now add chili powder, turmeric, roasted cumin powder, sugar and salt.
- Mix well all the dry ingredients.
- Add finely chopped green chillies and chopped or grated ginger to the flour.
- Add finely chopped methi leaves and coriander leaves to the flour.
- give a rough mix making sure the spices are combined well.
- Now add the curd and combine the dough well.
- Knead the flour to a smooth and soft texture like chapatti dough.
- Add 25-45 ml of water to make the soft dough.
- Now add oil and make the dough to a soft texture and rest it for 15 minutes.
- Cover the dough with a wet muslin cloth or clean kitchen towel and rest it.
- To make the thepla, divide the dough into a small ball size dough ( approximately 35-40 gms)
- Roll each dough ball into a thin circle by dusting with flour.
- Heat a plain griddle pan or a tawa and cook the thepla on both sides for a minute each.
- Baste the thepla on both sides with ghee while it is cooking on tawa.
- Serve it with chutney or raita.