Whole wheat flour 1 and 1/4 cup Beetroot grated 1/2 cup Methi leaves 3/4 cup Sesame seeds 2 tblsp Green chili 2 Garlic 2 cloves Cumin powder 1 tsp Salt as needed Turmeric powder 1/4 tsp Cooked rice 2 tblsp (optional) Oil 1 tblsp + oil for cooking the theplas Method:
Grind the green chili and the garlic. In a wide bowl combine the whole wheat flour, grated beetroot, finely chopped methi leaves, sesame seeds. cumin powder, garlic chili paste, turmeric powder, salt and cooked rice. Sprinkle little water and knead this into a soft dough. Grated beetroot tends to leave water, so do not add more water. Once the dough is ready, add 1 tbsp of oil to this and knead it for 2 more minutes. Dough is ready. Divide this into equal lemon sized balls. Dust the rolling board with flour and gently roll the theplas. I used a lid of a box to cut the theplas into perfect roundels. Heat a pan and cook the beetroot theplas on both sides. Add 1 tsp of oil to this while cooking. Repeat this for the rest of the dough balls. These theplas tasted so yum and were super soft even after few hours.
Method with step by step pictures:
Grind the green chili and the garlic. In a wide bowl combine the whole wheat flour, grated beetroot, finely chopped methi leaves, sesame seeds. cumin powder, garlic chili paste, turmeric powder, salt and cooked rice.
Sprinkle little water and knead this into a soft dough. Grated beetroot tends to leave water, so do not add more water. Once the dough is ready, add 1 tbsp of oil to this and knead it for 2 more minutes. Dough is ready. Divide this into equal lemon sized balls.
Dust the rolling board with flour and gently roll the theplas. I used a lid of a box to cut the theplas into perfect roundels.
Heat a pan and cook the beetroot theplas on both sides. Add 1 tsp of oil to this while cooking. Repeat this for the rest of the dough balls.
These theplas tasted so yum and were super soft even after few hours.
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