Arbi Leaves Thepla /Parathas

Name: Arbi Leaves Thepla /Parathas
Yield: 12 theplas
Cuisine: Indian
Ingredients: 1 cup wheat flour; 1/4 cup besan flour; 3 pieces medium size arbi leaves; 1 tbsp green chilli ginger paste; 1/4 tsp tumeric powder; 1 tbsp red chilli powder; 1 tsp corainder cumin seeds powder; 1 tsp cumin seeds; 1 tbsp sesame seeds; 2 tbsp curd; 2 tbsp oil (moin); as required Salt to taste; As required Oil for roasting

Jasmin Motta _ #BeingMotta @cook_12567865

#FM #W2
#Mains
Traditional Popular Nutritious Delicious Gujarati cuisine savoury snacks.. Thepla flavoured with Arbi leaves/ Patra Paan/ Colocasia leaves.
Served with dry potato subzi, sweet and sour mango pickle( chundo) along with fresh curd or kadhi for complete lunch/ dinner meal.

Jasmin Motta _ #BeingMotta @cook_12567865

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Ingredients

12 theplas

1 cupwheat flour
1/4 cupbesan flour
3 piecesmedium size arbi leaves
1 tbspgreen chilli ginger paste
1/4 tsptumeric powder
1 tbspred chilli powder
1 tspcorainder cumin seeds powder
1 tspcumin seeds
1 tbspsesame seeds
2 tbspcurd
2 tbspoil (moin)
as requiredSalt to taste
As requiredOil for roasting

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Steps

1

Wash and pat dry arbi leaves. Finely chopped it and transfer it in mixing bowl. Add all mentioned spices.
2

Add wheat flour and besan, curd,oil (moin) salt. Mix well. Add little little water to bind paratha dough. Keep aside for 15 minutes.
3

Knead into smooth dough. Make 12 equal size flattened balls. Roll each dough balls with help of dry wheat flour into 5" diameter round roti.
4

Roast on griddle with oil on both sides. Similarly prepare all.
5

Serve Relish Delicious Nutritious Arbi leaves Thepla with sweet and sour mango pickle, potato subzi.