Thepla

 

||Ingredients||

 

Gluten free flour - 2 cups

 

Besan (chickpea flour) - 1/4 cup

 

Red chilly powder-1/2 tsp

 

Sesame seeds (til)-1 tsp

 

Turmeric powder -1/2 tsp

 

Carom seeds (ajwain) - 1/2 tsp

 

Fenugreek leaves (methi leaves) -3/4 cup chopped

 

Coriander - 1/2 cup chopped

 

Ginger - grated 1/2 tsp (optional)

 

Salt - to taste

 

Curd - 1/2 cup

 

Oil - 2 tsp

 

||Method||

 

Take a bowl, add flour, besan, chilly powder, turmeric, sesame seeds, carom seeds and salt.

 

Now add grated ginger, finely chopped methi and coriander leaves.

 

Mix it well and make sure all the spices are combined well.

 

Add curd and knead the dough with the help of some water.

 

The dough should be kneaded smooth and soft like that of chapatti.

 

Add 2 tsp oil and again knead the dough for 4 to 5 minutes.

 

Let the dough rest the dough for 10 minutes.

 

After that heat the tawa (skilet), take a small portion of the dough flatten it and roll it with a rolling pin with the help of some dry flour.

 

Roll it thin like a chapatti then place it in the tawa and cook it from both sides with the help of ghee or oil.

 

Make all the theplas in the same way.

 

Serve it with jeera aloo, raita or pickle.