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Monday 25 June 2012
I always prefer spiced up chappathi over the regular roti and since I had half a doodhi leftover from Handvo I decided to make thepla. The flavour is usually from all the spices that we add. You could make methi thepla by substituting chopped methi leaves instead of doodhi.
Wheat flour-3-4 cups
Doodhi/lauki- half, grated (can use methi leaves instead for methi thepla)
Ginger garlic green chilli paste- 1"ginger, 3 cloves garlic, 6 green chillis
Coriander leaves- 2tbsp, chopped
Spices-1/2 tsp turmeric,1 tsp paprika powder, salt,1 tsp sugar(optional)
water- little, for kneading
1.Make a paste of ginger garlic and green chillis and grate doodhi.
2.To the yoghurt add all the spices which will ensure even distribution on kneading.
3. In a large bowl take the wholemeal flour, add sesame seeds, ajwain, oil and mix. Next add the grated dudhi, coriander leaves and ginger garlic greenchilli paste. Mix again.
4. Now add the yoghurt with the spices and knead well. Sprinkle little water only if required and make a dough just like for chappathi.
5. Take a small portion and roll them like roti and cook on a tava on both sides smearing little oil.
Serve it with any sweet and sour pickle and Tea.