thalipeeth/ thepla

00:30

Veg

481kcal

Protein

33gm

Fat

17gm

Carbs

49gm

Ingredients

paneer (grated) 70g
soya chunk powder 25g
wheat flour 20g
rava/ semolina 20g
besan/ chickpea flour 10g
bottle gourd/ lauki (grated) 50g
onions (finely chopped) 20g
green chillies (finely chopped) 1-2 ginger (grated) 1/5 of an inch
coriander leaves 20g methi Fenugreek leaves 30g
red chilli powder 1/2 tsp
turmeric powder 1/3 tsp
cumin seeds 1/2 tsp
fennel seeds 1/2 tsp
coriander powder 1/3 tsp
stevia 1-2 pinches
amchur 1/3 tsp
salt as per taste

Direction

Step-1

grated paneer+ rava+ wheat flour+ besan+ soya chunks powder+ add all mentioned veggies (finely chopped)+ all spices. form a dough you can divide them in approximately 5-6 dough balls.

Step-2

roll the dough balls into flat bread/ chapati/ thepla/ thalipeet using a rolling pin or fingers. I flattened the dough with my fingers on a pvc food wrap (one can also use back of a empty ghee/ oil packet)

Step-3

gently peel and place the flatenned dough on a hot skillet/ tawa.

Step-4

cook on both sides using a spatula.

Step-5

(no ghee or oil required as it already has paneer, Which has ample amount of fats to soften it)

Step-6

quick tip: stevia will give it a slight gujurati cuisine taste. omit if you dislike sweetness in your meal. flattening and peeling the dough might need a little experience. kindly reach out to the star chef of the house. also if available- grease a little oil or ghee on the wrap before flattening. this should help you peel it easily.

Step-7

makes for an excellent snack/ meal during this monsoon. enjoy HOT for best taste

Recipes

Sneha Jain