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.
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