Preparation time ½ hour                                

Resting time 10 minutes

Cooking time ½ hour

Total time 1 hour 10 minutes

Serve 4

Type of Recipe: Breakfast / Roti & Paratha

Name of Author: Asmi Kadam

Ingredients:

• 2 Cup finely chopped methi leaves
• 1 Grated Carrot
• 1 Boil Potato
• 1 Bowl wheat flour
• 1 Cup Makai Flour
• ½ Cup rice flour
• 1 Cup curd
• 1 Tablespoon ginger garlic and green chili paste
• Chopped coriander
• ½ Tablespoon red chili powder
• ½ Teaspoon turmeric
• 1 Teaspoon cumin coriander powder
• 1 Teaspoon garam masala powder
• ½ Teaspoon Carom seeds
• Salt
• ½ cup ghee (clarified butter)

Method:

Take one mixing pot. Add curd, red chili powder, turmeric,  cumin coriander powder,  garam masala powder,  ginger garlic chili paste,  chopped coriander,  carom seeds and salt.

Mix well.

Now add chopped methi, grated carrot and boil potato into this mixture. Mix well.

Once all the ingredients mix well. Add the wheat flour, makai flour and rice flour.

Knead the dough. It doesn’t need water to knead the dough. Because we used almost 1 cup of curd into it. So, curd have lots of water content, it doesn’t need the water for knead the dough. But if needed than use water for kneading.

After kneading the dough, keep this dough for rest of another 10 minutes.

After 10 minutes you can start making thepla.

Make a small size of balls.

Take a half cup of wheat flour in a plate for dusting.

Take the rolling board. Keep one ball on it. Dust the flour on a ball. And roll it. Make a small size chapati. For the perfect shape, use any sharp plate and keep it on thepla and press it with the hand.

You can easily get the round shape thepla. Remove the extra dough from the sites.

Like this make all the thepla.

Head the tava on a medium flame. Put the thepla on tava and roast from the both side. Apply 1 teaspoon ghee from both the sides.

Like this make all theplas.

Serve hot with sweet curd or Chutney or pickle or tomato sauce.

Thank you.

Have a wonderful day.