Prep time: 7 minutes
Cook time: 23 minutes
For how many people: 2 (7thapala)
material:
1 cup + 1/2 cup wheat flour 1/2 cup finely chopped fenugreek seeds 3 tbsps finely chopped coriander leaves 1 tbspn curd 1 teaspoon ginger-garlic paste 1 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp coriander powder 2 tsp oil + frying Lemon water
Method:
Take 1 cup of wheat flour, finely chopped fenugreek, finely chopped coriander, curd, red chili powder, coriander powder, turmeric powder, ginger-garlic paste, 1 tsp oil and salt and mix well. According to the water, knead the dough (like bread flour). Smoothen the surface of the dough with 1-teaspoon oil. Cover the dough with a clean muslin cloth or a plate and set it for 15-20 minutes. After 15-20 minutes, divide the dough into 7 equal parts and make a circle from each part. step-3 Take 1/2 cup dry wheat flour in a plate. Take the shape of a dough by pressing a dough and pressing it between the palms. Cover it with dried wheat flour and place it on top of the chuck. Take it from rounding to round about 6-7 inch diameter (like bread or paratha). Heat a pan on medium flame. Place a raw fenugreek thip over the hot pan. When small bubbles appear on its surface, turn the Thepla over again. Spread 1/2 teaspoon oil on its surface uniformly and cook for 30 seconds. Turn it again and spread 1/2 teaspoon oil uniformly on its surface and cook on the other side. Press the spoon lightly to heat it and cook it for 20-30 seconds. Refrigerate and cook until the light brown brown spots appear on both sides. Make a thin or medium medium as per the need to heat the thipala. Remove it in a plate. Make thetp similar to the rest of the flour dough. Thepala is ready. Serve them hot with spices, tea or curd. 