3 November, 2015
Achari Aloo Thepla
Ingredients: (For Stuffing)
- Boiled and finely chopped potatoes: 200 grams
- Raw mango pickle or any pickle: 3 tablespoons
- Oil: 1/2 teaspoon
- Cumin seeds: 1/2 teaspoon
- Salt to taste
- Chopped coriander leaves: 1 tablespoon
- Ginger garlic paste: 1/2 teaspoon (optional)
Ingredients: (For Thepla)
- Fresh chopped fenugreek leaves: 1 & 1/2 cups
- Chili ginger paste: 2 teaspoons
- Red chili powder: 1 teaspoon
- Turmeric powder: 1/4 teaspoon
- Dry coriander powder: 1 & 1/2 teaspoons
- Sugar: 1 & 1/2 teaspoons
- Asafoetida: 1/4 teaspoon
- Curd (yogurt) : 1/4 cup
- Sesame seeds : 1 teaspoon
- Oil: 1 & 1/2 teaspoons
- Wheat flour: 1 & 1/2 cups
- Onion for garnishing
- Oil to roast thepla: 5 to 6 teaspoons
Serves: 8 Theplas
Preparation time: 20 minutes
Cooking time: 15 to 20 minutes
Preparation For Stuffing:
- Heat oil, add cumin seeds in a cooking pan and when it is golden in color add ginger garlic paste and sauté for few seconds then add potato and stir properly.
- Add achar(pickle) and little salt and stir and remove from heat. Add coriander leaves and let it cool.
Preparation for Thepla:
- Mix all dry ingredients with wheat flour and add 1 & 1/2 teaspoon oil properly.
- Add curd and make soft dough. Applying little oil make dough very smooth.
- Divide dough in 8 to 9 part and make round ball and roll little thin chapatis(flat discs) and roast applying little oil.
- Roast until the color changes to light brown or as preferred.
- Take one thepla apply butter(optional) add chopped onion, stuffing on it and cover with another thepla.
- Cut in four parts and eat with sweet pickle or curd.
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