Serves – 3
Preparation time – 5 mins
Standing time – 15 mins
Cooking time – 30 mins. (3 mins for each thepla)
- Whole Wheat Flour (Chapathi Flour) – 1 Cup
- Millet Flour – 1 Cup
- Ginger – 1 inch piece
- Green chillies – to taste
- Cilantro – 2 Tbsp
- Dry Fenugreek Leaves – 1/2 Cup
- Curry Leaves – few
- Fresh or Frozen Coconut – 2 Tbsp
- Dry mango Powder – 1 tsp
- Hot boiling water- 3 Tbsp or use as required
- Salt – to taste
- Turmeric Powder- 1/2 tsp
- Oil – 3 Tbsp
In a bowl mix together whole wheat flour and millet flour. Set aside.
Into a blender jar, add fenugreek leaves, ginger, green chillies, salt, turmeric powder, yogurt, dry mango powder, coconut and blend till smooth.
Mix this paste with the lour mixture and make soft stiff dough using some water if needed.Coat the dough with few drops of oil and smear it all over, cover and rest the dough for 15 mins.
Make 11 dumplings out of the day, start rolling one dumpling dipping it into little bit of dry flour to help you roll the theplas without sticking to the rolling surface or the rolling pin. While rolling the theplas do keep the remaining dumplings covered. Roll two to three dumpling into 6 inch diameter circles.
Before starting the rolling process turn on the iron skillet to fry the rolled theplas. Once the theplas are done rolling, put them onto the hot tawa and fry on both sides smearing a tsp of oil until you see golden brown spots all over the theplas and its cooked completely.
Repeat the same process with all other theplas. Serve them with any curry.