Bhavna
Awesomeness of Calcium, Protein, Iron and more! I adapted this recipe from fritters that are made using Besan(gram Flour), methi(Fenugreek leaves) and banana. When I made first time, I simply fell in love with these Theplas. These Theplas can go very well with any curry.
Kela Methi Thepla – Banana Fenugreek Flat Bread
Servings: 10 Theplas
Ingredients
- 1 cup whole wheat flour (gehun ka atta)
- 1 tbsp besan (bengal gram flour)
- ¼ cup mashed ripe bananas
- ¾ cup finely chopped fenugreek (methi)
- ¼ tsp turmeric powder (haldi)
- ½ tsp chilli powder
- ¼ tsp asafoetida (hing)
- 2 tsp oil
- salt to taste
- oil for cooking
- whole wheat flour (gehun ka atta) for rolling
Instructions
- Combine all the ingredients in a bowl and knead into a semi-soft dough using enough water.
- You may or may not need water.
- Divide the dough into 10 equal portions and roll out each portion into a 150 mm. (6") diameter circle using whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook each circle, using a little oil, till it turns golden brown in colour from both the sides.
- Serve immediately or cool and store in an air-tight container.
- Handy tips:
- Make sure to prepare dough when you are ready to make Theplas. The dough can not be prepared ahead of time or else it will be trouble to roll them.
- The theplas will last for atleast 2 days.
