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Thepla
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A picture of Thepla.

Thepla

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

Thepla

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom
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Ingredients

  1. 2 slicesbrown bread
  2. 1 Cupyogurt
  3. 1 bowlchapati flour
  4. 2 tablespoongram flour
  5. 2 tablespoonpearl millet
  6. 2 tablespoonsorghum flour
  7. 2 tablespoonchopped coriander leaves
  8. 2 tablespoonchopped fenugreek leaves
  9. 2 tablespoonchopped dill
  10. 1 teaspoonsesame seeds
  11. 1 teaspoonajwain seeds
  12. to tasteSalt
  13. 1 teaspoonginger garlic paste
  14. 1 teaspoongreen chilli paste
  15. 1/2 teaspoonturmeric powder
  16. 1 teaspoonchilli powder
  17. 1 tablespoonoil
  18. Oil or ghee for roasting
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Steps

  1. 1

    Soak the bread slices in yogurt and add 1/4 cup water if required. Let it soak for 20 minutes.

    A picture of step 1 of Thepla.
    A picture of step 1 of Thepla.
    A picture of step 1 of Thepla.
  2. 2

    After its soaked add all the ingredients and make a soft dough. Leave aside for 15 minutes. Knead again rubbing oil in your palm.

    A picture of step 2 of Thepla.
    A picture of step 2 of Thepla.
    A picture of step 2 of Thepla.
  3. 3

    Make 8 equal lemon size balls. Heat the tawa on medium flame. Roll the thepla and roast the thepla brushing oil or ghee on both sides.
    thepla are ready to serve with yogurt, chutney or nice cup of tea. Enjoy.

    A picture of step 3 of Thepla.
    A picture of step 3 of Thepla.
    A picture of step 3 of Thepla.
  4. 4

    A picture of step 4 of Thepla.
    A picture of step 4 of Thepla.
    A picture of step 4 of Thepla.
  5. 5

    A picture of step 5 of Thepla.
    A picture of step 5 of Thepla.
    A picture of step 5 of Thepla.
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Rekha Bapodra
Rekha Bapodra @rekhascooking
on August 27, 2019 11:29
Wilby, England, United Kingdom
Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.
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