Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Course: - | Servings: 10
Difficulty level: Easy
Ingredients
For the dough
- 200 g Atta, wheat
- 80 g Besan
- 50 g Curd (dahi), whisked
- 10 ml Groundnut oil
- 40 g Methi, green, chopped finely
- 8 g Garlic, chopped finely
- 5 g Salt
- 2.5 g Dried chillies, powdered
- 1.5 g Turmeric / haldi
- 1 g Cumin seed / jeera, powdered
- 1 g Coriander seeds - whole / ground, powdered
To make thepla
- 30 ml Groundnut oil
Instructions:
For the dough
- In a wide bowl, add atta, besan, methi, garlic, turmeric, salt, coriander powder, cumin powder, dried red chillies, 1 tbsp oil and curd. Knead into a soft dough. Allow dough to rest for 15 minutes.
To make thepla
- Divide the dough into 10 equal portions. Shape each portion into a ball. Cover the dough balls with a damp cloth to prevent drying.
- Heat a griddle and lightly brush its surface with groundnut oil. Roll out a dough ball evenly into a thin thepla, ~9 in in diameter. Place thepla on hot griddle and roast on medium-high heat on each side for 20-25 seconds. Apply 1/2 tsp oil on the partly cooked side, flip and cook pressing with a patatha presser, until lightly golden. Repeat oil application and cooking on the other side.
To serve
- Serve cool, with chai and a pickle of your choice (optional).
Nutrition (Per Serving)
Calories: 130 kcal | Protein: 4.3 g | Carbohydrates: 17.3 g | Fat: 5 g | Fiber: 3.9 g