INGREDIENTS:
- ½ cup Bajra flour
- 2 tbsp besan (chana dal flour /chickpea flour)
- 1 cups finely chopped fresh Methi leaves/ Palak Leaves (washed and drained)
- 1 tsp oil
- 1 tsp Ajwain (caraway seeds)
- 1 tsp sesame seeds
- ½ tsp asafoetida
- salt to taste
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp Ghee
HOW TO MAKE:
In a vessel, add bajra flour, chopped methi leaves/ palak leaves, ajwain, sesame seeds, asafoetida, chilli powder, turmeric powder and cumin powder, and ½ tsp salt. Once mix it well. Then add water little by little and make a soft dough.
Knead the dough for 1-2 minutes till it becomes smooth.
Divide the dough into two balls, take one ball , make a round and slightly spread it with your hands then place it on a rolling board. Sprinkle dry bajra flour and very gently roll into a circle.
Transfer the thepla on a medium hot iron griddle. Let it cook for 30-40 seconds and then flip it. Again cook it for 40-50 seconds and flip. Apply a little ghee and cook well from both sides.
Once the thepla is well cooked from both sides transfer to a serving plate and serve warm.
NUTRITIONAL VALUE:
