Taught by a Gujju friend, love these Theplas!
Love them with mirchi achaar (green chilli pickle), and sometimes plain, with my evening cuppa! Best part they taste yummy even when not so fresh..
Ingredients:
Ata (wheat flour) - 250 gm or 2 cups
Curd - 1 cup
Methi (fenugreek) leaves- 1/2 cup
White til (sesame seeds) - 1 tbsp
White til (sesame seeds) - 1 tbsp
Ajwain (carom seeds) - 1 tsp
Green chilli paste
Dhania (Coriander) powder - 1 tbsp
Jeera (Cumin) powder - 1/2 tsp
Haldi (Turmeric powder) - 1/2 tsp
Red chilli powder - 1-2 tsp
Oil - 2 tsp
Salt to taste
Procedure :
1. Knead all the ingredients together till you get a soft dough
2. Divide the soft dough into about 12-14 balls as in chapatis.
3. Roll out similar to a chapati.
4. On a tawa, smear some oil and cook both sides of the thepla.
5. Serve hot.
But, I like theplas kept overnight too....
