Healthy thepla

Name: Healthy thepla
Total time: 1800 s
Yield: 1 serving
Cuisine: British
Ingredients: 1/2 cup black millet flour(bajra); 2 tbsp Finger millet flour(ragi); 2 tbsp Gram flour(chana); 2 tbsp wheat flour; 1 tbsp Soya flour; Salt as per taste; 2 tbsp oil; 1 tsp asafoetida; 1 tsp cumin seeds; 1 tsp coriander powder; 1 tsp red chilli powder; 1 tsp sesame seeds; 1/2 cup coriander leaves; 1 tbsp ginger, green chilli and garlic paste

Bhavya Khoda @dhabha

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Ingredients

30 mins

1 serving

1/2 cupblack millet flour(bajra)
2 tbspFinger millet flour(ragi)
2 tbspGram flour(chana)
2 tbspwheat flour
1 tbspSoya flour
Salt as per taste
2 tbspoil
1 tspasafoetida
1 tspcumin seeds
1 tspcoriander powder
1 tspred chilli powder
1 tspsesame seeds
1/2 cupcoriander leaves
1 tbspginger, green chilli and garlic paste

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Steps

30 mins

1

Take a deep bowl add all the ingredients and mix well
2

Then add 50ml water to knead the dough. Keep aside for 10 to 15 minutes.
3

Make medium sized balls from the dough.
4

Take a medium sized ball and sprinkle some flour on it.
5

With the rolling pin begin to roll the thepla.
6

Roll them to a round of about 5-6 inches in diameter.
7

On a hot tawa or skillet, place the thepla. Flip when one side is partly cooked.
8

Spread oil on this side. Flip the thepla again.
9

Now spread the oil on this side. Flip a couple of times till you get golden spots and the methi thepla is cooked evenly.
10

You can also press the thepla with spatula while cooking.
11

Remove and keep it in a roti basket. Since I plan to serve them after a few hours. I have added more oil so that they remain soft.
12

If you plan to serve them immediately then you can add less oil.
13

Serve methi thepla with plain yoghurt or a lemon or mango pickle.
14

Tips for thepla,
15

Instead of water you can also add curd.
16

For frying instead of oil you can use ghee if you want.