Padmas Navaruchi

THEPLA is a Gujrathi dish, made out of wheat flour and gram flour (besan)with fenugreek leaves and some spices. It can be taken as breakfast or with lunch or even with dinner as the main course. One more specialty of Thepla is that it can be carried during a journey along with a pickle as it remains soft and tastes nice.

ingredients for making Thepla

1. wheat flour-1 cup
2. Besan (gram flour)-1/4 cup
3. Methi(fenugreek leaves) -1cup washed and roughly chopped
4. Carom (ajwain)seeds-3/4 teaspoon
5. Sesame seeds(til)-1 tablespoon
6. Curds-1/2 cup
7. Oil-1/2 cup (for dough kneading and making paratha)
8. Red chilly powder-1 teaspoon
9. Roasted jeera powder(cumin)-3/4 teaspoon
10. Garam masala powder-1tea spoon
11. Turmeric powder-1/2 teaspoon
12. Table salt-1 tea spoon or according to taste
13. Water-100ml

INSTRUCTIONS TO MAKE THEPLA

1. Take a mixing bowl.
2. Add wheat flour, besan, red chilly powder, roasted cumin powder, garam masala powder, turmeric powder, ajwain seeds 1/2 tablespoon sesame seeds, salt, curds, oil(1table spoon), and chopped methi leaves.
3. Finally, add chopped methi leaves and mix well.

• Slowly add water and Kneed a soft dough.
• Keep it covered for 15 minutes.

1. Once more knead the dough. and roll it with the hand like a log.
2. Now cut them into 6 equal portions.
3. Make round balls and flatten them a little.
4. Dip the dough in dry wheat flour and roll after sprinkling little sesame seeds.
5. Make about 8″ diameter round Thepla.
6. Roast Theplas on a preheated pan. Keep the flame medium.
7. When you see a bubble appearing on the Thepla, flip on.
8. let it be for 10 seconds, now apply a little oil with a brush. Flip again.
9. Smear a little oil on this side also, flip and it’s done.

NOW YUMMY THEPLA IS READY TO SERVE

It goes well with curds and pickle ,or even with onion chutney and tomato chutney.

NOTE; Can be taken for lunchbox, as it remains soft for a long time.

Do not use curds if taken for the journey. Use only water to knead the dough.