Recipe - Tepla

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

Ingredients

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