Saturday, April 14, 2012

Recipe - Tepla


This is one of the North Indian recipes I learnt from my sister Sundari during my six months stay in Bombay. I love making this often as it is a hot favourite at home.

Here is the recipe


Wheat flour                      - 1 cup
Channa dal flour               - 1 tbsp
Rice flour                         - 1 tbsp
Methi leaves                     - 1 cup (washed and chopped fine)
Sesame seeds                   - ½ tsp
Ajwain                             - ½ tsp
Chilli powder                    - 1 tsp
Turmeric powder              - ½ tsp
Asafoetida                        - ½ tsp
Salt                                  - to taste
Equal mixture of oil & ghee- ¼ cup

Add all items except the last to a wide bowl, mix well and add a tsp of the oil/ghee mixture. Add water little by little and make this into the consistency of roti dough. Keep it aside for about 15-20 minutes. 

Take small balls of the dough and roll into rotis (not very thin). Place the rolled roti on a heated tawa and turn it when brown spots appear on one side. Once the other side also has some brown spots, add a little oil/ghee mixture and turn it like you do a roti.

Delicious, healthy methi tepla is ready to eat.

The advantages of tepla are

-         no special side dish is needed as it can be eaten plain or with pickles/raita/curd/etc
-         tepla can be stored for 4-5 days

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