| Whole wheat flour (atta) | ||
| • | Cabbage,finely shredded | 1/4 medium |
| • | Carrot,grated | 1 medium |
| • | Fresh fenugreek leaves (methi),chopped | 1/4 cup |
| • | Gram flour (besan) | 1/4 cup |
| • | Ginger-green chilli paste | 1/2 teaspoon |
| • | Fresh coriander leaves,chopped | 1 tablespoon |
| • | Salt | to taste |
| • | Turmeric powder | 1/4 teaspoon |
| • | Red chilli powder | 1/4 teaspoon |
| • | Yogurt | as required |
| • | Oil | 1 tablespoon + for shallow frying |
Take whole wheat flour in a bowl. Add cabbage, carrot, fenugreek leaves, gram flour, ginger-green chilli paste, coriander leaves, salt, turmeric powder, red chilli powder and sufficient yogurt and knead. Add one tablespoon oil and knead to a slightly stiff dough. Divide the dough into lemon sized portions and roll into round balls. Roll the in a little flour and roll into thin theplas. Heat a non stick tawa. Put the thepla on it and roast for half a minute. Flip over and drizzle a little oil over and around it. Flip over again and drizzle some more oil over and around it. Cook till both the sides are evenly browned. Similarly make more theplas. Serve hot with chhunda.
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