September 18, 2017

THEPLA

Ingredients:
Wheat flour - 400 gms
Bajra flour - 1 tbsp
gram flour - 1 tbsp
Fresh fenugreek leaves - 1 cups
Turmeric - 1 tsp
Asafoetida - 1/4 tsp
Salt to taste
Baking soda - 1/4 tsp
Green chillies -6
Cumin seeds - 1 tsp
Oil - 2 tbsp
Oil for cooking

Method:

  • Grind green chillies and cumin seeds coarsely. Finely chop fenugreek leaves.
  • Mix the three flours and rub in 2 tbsp of oil. Add remaining ingredients and make stiff dough using enough water.
  • Divide into big lemon size balls. Apply little oil to the rolling board, place one ball on it and with a rolling pin, roll into thin rounds.
  • Place a flat frying pan on fire with a tablespoon of oil in it. When the oil is hot, lower carefully one thepla at a time. 
  • Make the fire medium and fry the thepla on one side. Then turn  and fry the other side to a nice golden brown so that the thepla is crisp.
  • Serve hot with any salad made with curd.


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