Whole Wheat Flour - 1 Cup + for dusting the rolling surface
Turmeric Powder - ¼ tsp
Red Chilli Powder - ½ tsp
Coriander Leaves(Chopped) - 2 Tbsp
Jeera - ½ tsp
Salt - ½ tsp(Adjust as needed)
Oil - 2 tsp + for cooking the thepla
Milk - 2 Tbsp(Optional)
Water - As needed
Instructions
First, wash the poha and soak in warm water for about 10 minutes. Then squeeze out the extra water and keep aside. I got about 1 cup of poha after squeezing out the water.
In a mixing bowl, add the soaked poha with all other listed ingredients. Mix well to form a stiff dough. Add water as required. Let it rest for 5 mins.
Flour a smooth surface. Take a small ball from the dough and roll it flat using a rolling pin.
Heat a tawa. Cook the rolled dough on the tawa by drizzling oil and flipping in-between, so that both sides turn nicely golden brown. Each side should take a couple of minutes to cook.
Serve hot with pickle or spicy chutney.
Notes | FAQ
- Slightly knead the soaked poha with your palms before adding the wheat flour.- The dough should be little stiff than chapati dough or else you will not be able to roll it.- Roll it thinner than you would do for chapati.- Cook both sides of thepla in medium flame.