Prep Time: 10 Mins Cook Time: 25 Mins Serves: 4 Ingredients: 2 cups Bajra Flour (Black Millet Flour) 1 cups Wheat Flour 1 tbsp Kasoori Methi (Dried Fenugreek Leaves) 1 tsp Ajamo (Ajwain Seeds) 1 tsp Black Pepper ¾ tsp Turmeric Powder ½ tsp Red Chilli Powder 1 tsp Coriander-Cumin Powder (Dhana Jiru) 1½ tsp Salt 1½ tbsp Oil Method:
Add the bajra flour, wheat flour, kasoori methi, ajamo, black pepper, turmeric powder, red chilli powder, coriander-cumin powder, salt and oil In a large mixing bowl, then mix well until the oil has combined.
Slowly add water and knead the dough until it becomes soft.
Leave the dough to rest for 15 minutes, and divide the dough into small balls. You will make about 10-13 theplas
Dust the dough ball with wheat flour and roll out the thepla with a rolling pin. They should be about 6-inch round.
Heat a tawa pan on a high-medium flame. Place the thepla on the pan, after a few seconds, small air pockets will pop out.
Then flip and drizzle ½ tsp oil around the top of the thepla, then flip and drizzle another ½ tsp oil around the second side.
The first side should be cooked by now. Flip and cook the second side. You should see brown spots on both sides, as in the picture below. Remove from the tawa pan when they are ready.
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