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Ingredients
1 cup quick cooking rolled oats flour
1/4 cup ragi flour
1/4 cup soya flour
1/4 cup jowar flour
1 cup finely chopped spinach
1 tbsp sesame (til) seeds
salt to taste
1/2 tsp turmeric powder
1 tbsp ginger-green chilli paste
2 tsp garlic paste
a pinch of sugar
a few drops lemon juice
1/2 tsp oil
jowar flour for rolling
2 tsp oil for cooking
Method
1. Combine all the ingredients in a bowl and knead into soft dough using enough water.
2. Divide the dough into 10 equal portions and roll out a portion into a 4" diameter thick circle, using a little jowar flour for rolling.
3. Cook them on a non-stick tava (griddle) using a little oil, till it turns golden brown in colour from both the sides.
4. Repeat with the remaining portions to make 9 more mini theplas.
1 cup quick cooking rolled oats flour
1/4 cup ragi flour
1/4 cup soya flour
1/4 cup jowar flour
1 cup finely chopped spinach
1 tbsp sesame (til) seeds
salt to taste
1/2 tsp turmeric powder
1 tbsp ginger-green chilli paste
2 tsp garlic paste
a pinch of sugar
a few drops lemon juice
1/2 tsp oil
jowar flour for rolling
2 tsp oil for cooking
Method
1. Combine all the ingredients in a bowl and knead into soft dough using enough water.
2. Divide the dough into 10 equal portions and roll out a portion into a 4" diameter thick circle, using a little jowar flour for rolling.
3. Cook them on a non-stick tava (griddle) using a little oil, till it turns golden brown in colour from both the sides.
4. Repeat with the remaining portions to make 9 more mini theplas.
