Drumstick Leaves Thepla
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Getting one’s kids to eat veggies seem to be a challenge for some mothers. I too happen to be in that category. I had bought drumstick leaves a couple of days back. The idea was to make Thoran…but then I realised that D may not have it. That’s when the idea of Thepla popped in my head. A great way to get him to eat the leaves.
| Prep Time | 45 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 2 cups Wheat flour
- 1/4 - 1/2 cup Gram flour (Besan)
- 1 cup Drumstick Chopped leaves
- to taste Salt
- 1 teaspoon Garlic cloves paste
- 1 teaspoon Ginger paste
- 1/2 teaspoon Turmeric powder powder
- 1 teaspoon Chilli powder
- 1/2 teaspoon Cumin powder
- 1/2 teaspoon Fennel powder
- 1 - 2 Green chilli Finely chopped
- 2 tablespoons Curd
- 1/2 tablespoon Butter Clarified - (or more)
- as required Water
- Wheat flour for dusting
- Butter Clarified for brushing the Thepla
Ingredients
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Instructions
- Sift the wheat flour, gram flour, salt and all the spice powders together into a bowl.
- Add the ginger-garlic pastes, green chillies, drumstick leaves and curd and mix well with your fingers.
- Slowly add water, a little at a time, and knead till you get a soft dough.
- Add the clarified butter and knead well.
- Cover and keep aside for at least 30 minutes.
- Place the tawa on medium heat.
- Take a small ball off the dough.
- Flatten the ball and coat both sides with wheat flour.
- Roll into thin circles of 5" diameter.
- Place the Thepla on the hot Tawa.
- When bubbles starts forming, brush with clarified butter and flip the Thepla.
- Once the bubbles starts forming, brush with clarified butter.
- When you see golden brown spots on either side of the Thepla, it is cooked.
- Transfer to a Casserole or plate.
- Repeat the process with rest of the dough.
- Serve the Thepla hot with Curd or any pickle or gravy of your choice.
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