Generally thepla recipes I see online have wheat flour and besan as main ingredients. This recipe uses bajra flour. I just loved the flavor of it. And bajra is healthy too. Lauki makes it more tasty and more healthy. Do try!
Ingredients(makes approximately 12-15 theplas)
Wheat flour - 2 cups
Bajra flour - 1 cup
Besan - 2-3 tbsp
Lauki/ Bottle gourd - 1 small - 2 cups grated
Cilantro - a big handful - finely chopped
Curd - 2 tbsp
Garlic paste - 1 and 1/2 tbsp
Ginger paste - 1/2 tbsp
Green chili - 3-4 - finely chopped
White sesame seeds - 1 tbsp
Ajwain - 1 tsp (I put 1/4 tsp) *see notes
Sugar - 2 tbsp or less
Turmeric - 1 tsp
Salt
Oil - 2 tsp
Method
Peel and deseed bottle gourd. Don’t throw this away, you can make chutney with this, recipe can be found here. Grate bottle gourd. Add little salt and sugar and let it sit for 10 min. This will release all water. Squeeze out water. Save this water.
Take bottle gourd in a wide mixing bowl. Add remaining ingredients. Mix it thoroughly once. Now add saved lauki water little by little and knead it to dough. Resist adding all water at once. Dough should be like a stiff chapathi dough. Knead and smear oil and let it rest for 10 min(*see notes).
Take a small portion. Dust with flour. Roll it to a thick disc. Roast on hot tawa on both sides adding oil as necessary.
Recipe Source - “https://www.youtube.com/watch?v=VpZtZC6Eq-8”
Notes -
- Ajwain according to me will dominate all other flavors, hence I deliberately add less.
- Don’t rest the dough for too long as lauki has a tendency to release water as it rests.
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