- Ingredients (Serves 2-3 | Makes 6-7 Theplas)
- 1 cup whole wheat flour
- ½ cup besan (gram flour) (adds protein & crispness)
- ¼ cup finely chopped moringa leaves (or ½ tsp moringa powder)
- ½ tsp turmeric powder
- ½ tsp cumin powder
- ½ tsp ajwain (carom seeds) (for digestion & flavor)
- ½ tsp sesame seeds (optional, for extra crunch & calcium)
- ½ tsp salt (adjust to taste)
- 1 tbsp curd (makes the thepla soft)
- ½ tsp red chili powder (optional, for spice)
- Water as needed to knead the dough
- 2 tbsp oil (1 tbsp for kneading, 1 tbsp for cooking)
- In a bowl, mix whole wheat flour, besan, moringa leaves (or powder), turmeric, cumin, ajwain, sesame seeds, salt, red chili powder, and curd.
- Add water gradually and knead into a soft dough. Apply 1 tbsp oil while kneading to make it smooth. Let it rest for 15 minutes.
- Divide the dough into small balls and roll them into thin theplas.
- Heat a tawa (griddle) and cook the thepla on medium heat, applying a little oil on both sides until golden brown.
- Serve hot with curd, pickle, or chutney.
