Healthy Recipes, Snack recipes

Moras Thepla Recipe for the Monsoons

thepla

Moras thepla, is a classic thepla recipe with Moras Bhaji.

 

Recipe:

Ingredients:

Whole wheat flour-2 1/2 cups

Besan-2tbsp

Moras Bhaji- 1 cup, finely chopped leaves

Onion-1, finely chopped

Chilli powder-1-2tsp

ginger garlic paste-1 tsp

turmeric-1tsp

Dhana-jeera powder-1tsp

Oil-1tbsp

Salt as per requirement

Procedure for Moras Thepla:

For the dough

  • First, take the finely chopped vegetable in a wok.
  • Add the onion and all other spices.
  • Next, sprinkle in the besan and mix everything thoroughly.
  • Finally, add in the wheat flour and using water little by little knead it into a dough. Give a final knead with some oil. Let it rest for a few minutes.

For the thepla:

  • Divide the dough into small balls.
  • Roll them out into uniform size.  ( Remember, moras bhaji is a succulent so the leaves are thick and hence the theplas are bound to be slightly thick)
  • Dry roast them on a non-stick tava with or without oil is a choice.
  • Serve warm with coriander-mint chutney.

Moras Thepla

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: Indian
Keyword: seasonal
Servings: 4
Author: Aditi Prabhu

Equipment

  • Bowl
  • Tava/pan

Ingredients

  • 2 1/2 cups Whole wheat flour
  • 2 tbsp Besan
  • 1 cup Moras Bhaji- 1 cup finely chopped leaves
  • 1 Onion finely chopped
  • 1-2 tsp Chilli powder
  • 1 tsp ginger garlic paste
  • 1 tsp turmeric
  • 1 tsp Dhana-jeera powder
  • 1 tbsp Oil-1tbsp
  • 1 tsp Salt

Instructions

For the dough

  • First, take the finely chopped vegetable in a wok.
  • Add the onion and all other spices.
  • Next, sprinkle in the besan and mix everything thoroughly.
  • Finally, add in the wheat flour and using water little by little knead it into a dough. Give a final knead with some oil. Let it rest for a few minutes.

For the thepla

  • Divide the dough in small balls.
  • Roll them out into uniform size.  ( Remember, moras bhaji is a succulent so the leaves are thick and hence the theplas are bound to be slightly thick)
  • Dry roast them on a non-stick tava with or without oil is a choice.
  • Serve warm with coriander-mint chutney.

Author: Aditi Prabhu

Nutritionist

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