Dal Thepla | Sanjeev Kapoor Khazana

A soft flatbread, Thepla is a popular Gujrati dish. A perfect light breakfast, a side to a dish or an evening snack - this is a great recipe to have on hand.
DAL THEPLA
Ingredients
½ cup leftover cooked dal
1 cup whole wheat flour
½ small bunch fresh fenugreek leaves, chopped
1 teaspoon cumin powder
1 teaspoon coriander powder
Salt to taste
1 teaspoon red chilli powder
1 tablespoon oil + for basting
Method
1. Take dal in a parat. Add fenugreek leaves, cumin powder, coriander powder, salt and chilli powder and mix well.
2. Add flour and knead into a stiff dough. Add 1 tablespoon oil and knead again. Cover with damp muslin cloth and set aside for 10-15 minutes.
3. Divide the dough into equal portions. Take each portion, dip in flour and roll out to make a thin disc. These are theplas.
4. Heat a non-stick tawa. Place each thepla and cook from both sides on medium heat till golden from both sides, basting with oil.
5. Serve.
Preparation Time: 20-25 minutes
Cooking Time: 5-8 minutes
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