Moringa thepla
Theplas or parathas is a very nice way to include vegetables in your diet.
Ingredients:
Moringa leaves : 2 cups
Coriander leaves : handful
Ginger : 2 inch piece
Green chili : 2 or 3
Cumin seeds: 1/4 tsp
Carom seeds (ajwain) : 1/4 tsp
Garam masala : 1/2 tsp
Salt : 1 & 1/2 tsp
Oil : 2 - 4 tblsp
Yogurt : 2 tblsp (optional)
Chickpea flour (besan) : 4 tblsp
Wheat flour : 4 cups
Water : as required
Procedure :
Wash the moringa leaves for two to three time in water, then separate the leaves from the stems.
Take a handful of the leaves and press tightly to hold them together, then place it on the cutting board, keeping it tightly together and finely chop them.
Finely chop ginger and green chili and mince it using a mortar and pestle or just the knife.
Wash coriander and chop it fine aswell. Add the minced ginger and chili paste, garam masala powder, carom seeds, cumin seeds, yoghurt, besan, salt and oil then mix it well. (Use less oil while making dough if you are going to laminate them with ghee for making parathas)
When everything is well combined, add the wheat flour and keep massaging with your hand.
Pour in little water at a time, keep mixing and knead a soft dough.
Divide the dough into 12 equal balls, roll each of them into a thin disc using dry flour or oil and roast it on a griddle pan using oil or ghee for making theplas.
For making parathas roll out the balls into discs and laminate them with ghee, dust some dry flour and fold it into whatever style you prefer. Here I have done the coiled (laccha) style for a flaky texture.
Then roll it out again into a thin disc. Using enough dry flour for dusting so that it doesn't stick to the board.
Heat a griddle pan and put the paratha/thepla over it and roast it over a low flame initially on both the sides. Then put on high flame, brush some ghee and roast both the sides until it gets a nice golden colour.
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