Thepla

THEPLA

        INGREDIENTS FOR THE DOUGH

1.       Wheat Flour (Ata): 1 cup

2.       Gram Flour (Besan): 1/2 cup

3.       Curd: 1/4 cup

4.       Onion (grated):  1 no.

5.       Tomato (grated): 1 no.

6.       Fresh Fenugreek (Methi) leaves (washed & chopped finely): 1/2 cup

7.       Fresh Coriander (Dhania) leaves (washed & chopped finely): 1/4 cup

8.       Garlic paste: 1 tsp

9.       Ginger paste: 1/2 tsp

10.   Red chilli paste: 1 tsp

11.   Green chilli paste: 1/2  tsp

12.   Dried Mango (Amchoor) powder: 1 tsp

13.   Turmeric powder: 1/2   tsp

14.   Salt: to taste

                      INGREDIENTS FOR THE TEMPERING

1.       Oil: 1 tbsp

2.       Cumin seeds(Zeera): 1 tsp

3.       Carom seeds (Ajwain): 1 tsp

4.       Asafoetida powder (Hing): a pinch

 

METHOD

       Heat oil in a wok.  Put a pinch of Asafoetida powder, followed by Cumin & Carom seeds. Add  Ginger & Garlic pastes & cook for 1/2   a minute.   Then  add grated Onions and cook for about 2 minutes. Thereafter, add Green & Red chilli pastes and continue  to sauté. Once, the mixture turns pink in colour, add grated Tomato and Fenugreek leaves. Keep cooking for a while and then put Turmeric powder, Salt and Dried Mango powder. Switch off  the gas and then mix in Coriander leaves.  In a separate container mix together Wheat flour, Gram flour and curd. Then add the Onion, Tomato, Fenugreek etc mixture and prepare dough using a little water. Keep aside for some time for setting. Then roll out chapatis and cook both sides in a flat pan using oil.  Serve hot with curd or pickle.