Ingredients
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200 gm Pumpkin(peeled, washed, and shredded)
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1 cup Methi (Fenugreek) leaves(finely chopped)
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3/4 cup Bajra atta (Pearl millet flour)
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1/2 cup Jowar atta (Sorghum flour)
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1/4 cup Besan (Gram flour)
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1 tsp White sesame seeds (Til)
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1 tsp Cumin seeds (Jeera)
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1/2 tsp Asafoetida (Hing)
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1 tsp Turmeric powder (Haldi)
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2 tsp Coriander powder (Dhania jeera powder)
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as required for dough Water
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for dough and cooking Oil
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to taste Salt
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3-4 Green chillies
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6-7 Garlic cloves
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1 small piece Ginger
About
Steps
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1
Done
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In a mixing bowl, take 200 gm shredded pumpkin (washed properly, removed the skin and shredded). |
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2
Done
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Into that add 1 cup finely chopped methi (Fenugreek leaves). |
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3
Done
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Add 1 tbs white sesame seeds, 1 tsp cumin seeds, 1/2 tsp asafoetida, 1 tsp turmeric powder, 2 tsp coriander powder, salt and add green chilie-ginger-garlic paste (small piece of ginger, 3-4 green chillies and 6-7 garlic cloves), 1/4 cup besan, 3/4 cup bajra atta and 1/2 cup jowar atta. |
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4
Done
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Now add water as required and make soft dough. |
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5
Done
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Apply some oil on dough, so that it doesn’t stick to your hand. |
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6
Done
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Take out small portions from prepared dough, roll the thepla with the help of dry flour. |
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7
Done
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Cook thepla dry on the hot tawa, on both side, then apply oil on each side and cook till you get golden brown color. |
