This is not the traditional recie of Thepla. This is my mom's recipe. She has given a twist to traditional methi thepla recipe by adding spinach leaves, onion and bananas along with fenugreek leaves. Also the method is bit different. In traditional recipe, the leaves used are uncooked, whereas in this recipe, the cooked vegatables are used.
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Ingredients :
1 cup finely chopped Fenugreek Leaves
1 cup finely chopped spinach leaves
1 cup finely chopped onion
2 small bananas (Elaichi Bananas)
2 cups Wheat Flour + for dusting
1/2 cup besan
2 tbspns curd
2 tspns corriander-cumin powder
1 tspn turmeric powder
1 tspn red chilli powder
1/2 tspn aamchur powder (Dry mango powder)
3 tbspns seasme seeds
1 tspn sugar
4 tbspn oil + for frying theplas
1/2 tspn cumin seeds
A pinch of Asafoetida
salt to taste
1/4 cup water
Preparation :
Heat oil in a pan
Add cumin seeds, asafoetida and onion
Cook onion till it becomes transparent
Then add methi and palak leaves.
Add some water and cover it with lid
After 5-8 minutes add chopped bananas to it
Again cook it for 2 minutes
Then add corriander-cumin powder, red chilly powder, turmeric powder, Aamchur powder, sugar, seasme seeds and salt and mix well
Allow it to cool for 20-25 minutes
Then add curd, besan, wheat flour to the mixture
Add further salt to adjust the taste
Do not add more water
Knead the dough
Set it aside for 30 minutes
After half an hour, again knead the dough
Divide the dough into small balls
Roll the balls into thin and flat discs
Place it on hot tava and apply some oil over it
Cook it on both the sides
Serve hot
Note :
Do not add entire wheat flour to the mixture, add spoonful at a time and check the consistency
Stepwise Pictures :
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