5 Thepalas
| Ingredients |
1 cup wheat flour
|
4-5 pinches asafoetida |
1/4 cup gramflour
|
1/2 tsp. cumin seeds |
1 tsp. red chilli powder
|
1/2 tsp. sesame seeds |
1/4 tsp. turmeric powder
|
2 tbsp. oil |
salt to taste
|
oil for shallow frying |
Method
Mix all ingredients except oil for shallow frying.
Use a little water and knead a soft pliable dough .
Divide dough into 9-10 balls, roll each into a 5" round.
Sprinkle flour over chappati while rolling, for ease.
Place on a hot griddle, roast and drizzle oil, to shallow fry.
Repeat for other side. Repeat for remaining dough.
Serve hot with chunda (refer pickles) or other pickle or curds.
Makes : 9-10 theplas
NUTRIENT COMPOSITION PER SERVING
| MACRONUTRIENTS |
MICRONUTRIENTS |
| Energy (Kcal) |
231.8 |
Carotene ( μg ) |
19.25 |
| Protein (g) |
3.4 |
Vitamin C (mg) |
.05 |
| Carbohydrate (g) |
17.23 |
Mg (mg) |
34.1 |
| Fat (g) |
16.58 |
Na (mg) |
7.08 |
| Fibre (g) |
0.3 |
K (mg) |
92.8 |
| Minerals (g) |
0.435 |
Mn (mg) |
0.51 |
| Calcium (mg) |
11.0 |
Zn (mg) |
0.63 |
| Phosphorus (mg) |
77.75 |
Cr (mg) |
0.003 |
| Iron (mg) |
1.33 |
|
|
Modification
Add spinach or methi leaves to the thepala.
| Ingredients |
1 cup wheat flour
|
4-5 pinches asafoetida |
1/4 cup gramflour
|
1/2 tsp. cumin seeds |
1 tsp. red chilli powder
|
1/2 tsp. sesame seeds |
1/4 tsp. turmeric powder
|
2 tbsp. oil |
100g fenugreek leaves
|
oil for shallow frying |
| salt to taste |
|
NUTRIENT COMPOSITION PER THEPALA
| MACRONUTRIENTS |
| Energy (Kcal) |
242 |
| Protein (g) |
4.28 |
| Carbohydrate (g) |
18.43 |
| Fat (g) |
16.76 |
| Fibre (g) |
0.52 |
| Minerals (g) |
0.74 |
|
|
