Spring Onion Thepla

 Spring Onion Thepla
 

I made spring onion thepla for first time and it was quite yummy and when Pillsbury's instapage asked me to share the recipe. It was then I thought this is keeper so why not save it here!!















1. Pillsbury Chakki Fresh Atta 1 cup + some more for dusting
2. Grated Garlic 1 tablespoon 
3. Finely chopped green chillies 1 tablespoon 
4. Turmeric powder 1/4 teaspoon
5. Sesame seed 1/2 teaspoon
6. Ajwain 1/2 teaspoon
7. Plain Yogurt – to knead the dough
8. Sugar 1/2 teaspoon 
9. Salt - to taste
10. Fresh Green Spring Onions – 1 cup, washed and finely chopped
11. Oil - 3 tablespoons added in dough before kneading with yogurt+ more for shallow frying the theplas

How to make the recipe :

1. Into a bowl add in all of the ingredients (except oil & yogurt)
2. Add oil and mix all the ingredients until incorporated into the flour. 
3. Add little yogurt at a time and knead into semi soft dough, once done apply a little oil to the palm and spread all over the dough.
4. The dough shouldn’t be too soft or sticky. Cover the dough and keep it aside for 10 minutes 
5. After, 10 minutes, knead the dough and divide in small sized balls
6. Take a dough ball and sprinkle some flour on it. With the rolling pin begin to roll the thepla. This will be slightly thin than the phulka or chapati
7. Heat the tawa on medium flame. On a hot tawa place the thepla and let it cook till you see a few bubbles on the top. With the help of spatula flip it. Drizzle some oil and spread it evenly on it and let it cook for 30-40 seconds. Flip a couple of times till you get nice golden spots and the spring onion thepla is cooked evenly. Remove Thepla onto a plate 
8. Serve hot with your choice of yogurt or pickle.

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