From a very long time I wanted to prepare Thepla
but didn’t get the chance to make it. Nowadays weather is cool , rainy and
perfect to enjoy thepla for your breakfast or just enjoy it as a snack with a
cup of tea. Luckily I have a dear Gujju friend Ria to give me some tips on it.
but didn’t get the chance to make it. Nowadays weather is cool , rainy and
perfect to enjoy thepla for your breakfast or just enjoy it as a snack with a
cup of tea. Luckily I have a dear Gujju friend Ria to give me some tips on it.
I didn’t click the step by step photos for this
recipe.
recipe.
Ingredients
·
1 cup whole wheat flour (atta)
1 cup whole wheat flour (atta)
·
1/4 cup gram flour (besan)
1/4 cup gram flour (besan)
·
1/4 teaspoon cumin seeds powder(jeera)
1/4 teaspoon cumin seeds powder(jeera)
·
1/2 teaspoon turmeric (haldi)
1/2 teaspoon turmeric (haldi)
·
1 teaspoon red chili (adjust to taste)
1 teaspoon red chili (adjust to taste)
·
1 1/4 teaspoon salt adjust to taste
1 1/4 teaspoon salt adjust to taste
·
1/4 cup dry fenugreek leaves (kastoori methi)
1/4 cup dry fenugreek leaves (kastoori methi)
·
2 tablespoons oil
2 tablespoons oil
·
1/4 cup yogurt (dahi)
1/4 cup yogurt (dahi)
· Water
·
Approximately 1/4 cup of oil for cooking
Approximately 1/4 cup of oil for cooking
Method
1. Mix all the dry ingredients together in a bowl: flour, gram flour, cumin seeds powder, turmeric, chili powder and salt.
2. Take 3 tbsp warm water and soak fenugreek leaves.
3. Add oil and yogurt to the bowl and mix well. Add fenugreek leaves and sufficient water to make firm dough.
4.Knead the dough for 2-3 minutes
5.Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
6.Divide the dough into 6 to 8 equal parts. Using your palm, roll each one into a smooth ball and press flat.
7. Take each dough and press it in some dry flour on both sides. Using a rolling pin roll each dough into 5 to 6” diameter circle and roll it like a chapati but little thicker than it.
You can use the fresh methi for making dough or else use the kastoori methi for it.
