A nutritious blend of spinach, sprouted moong dal, and aromatic spices. Enjoy these flavorful theplas paired with yoghurt or your favourite chutney for a delightful meal or snack!
INGREDIENTS
1 cup whole wheat flour
1/2 cup soaked moong dal
1 cup Spinach
2-3 green chilies, finely chopped
1/2 tsp turmeric powder
1/2 tsp carom seeds
Salt to taste
Oil for cooking
METHOD
1. Add the soaked moong dal to a chopper and finely chop it.
2. In a mixing bowl, combine whole wheat flour, chopped moong dal, chopped spinach, green chilies, turmeric powder, carom seeds, and salt.
3. Gradually add water and knead into a smooth dough. Adjust consistency with more flour or water if needed.
4. Let the dough rest for 15-20 minutes.
5. Divide the dough into small lemon-sized balls.
6. Roll each ball into a small circle using a rolling pin and some flour to prevent sticking.
7. Heat a tawa (griddle) over medium heat and place a rolled thepla on it.
8. Cook for a minute, then flip it over and cook the other side.
9. Apply some oil on both sides and cook until golden brown spots appear.
10. Repeat the process with the remaining dough balls.
11. Serve hot theplas with yogurt, pickle, or any chutney of your choice.
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