Name: Mint thepla and a small vacation
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: En
Ingredients: Whole Wheat Flour - 2 cups; Gram Flour - 1/2 cup; Mint Leaves - 1/2 cup - finely chopped; Turmeric powder - 1 teaspoon; Red Chilli Powder - 1 teaspoon; Green Chilli - 1 - Finely chopped; Cumin Seeds - 1 teaspoon - dry roasted; Ajwain / Carom Seeds - 1 teaspoon; Clarified butter/ghee - 1 tablespoon; Yoghurt - 2 tablespoons; Salt; Oil - 2 tablespoons

Ingredients

Whole Wheat Flour - 2 cups
Gram Flour - 1/2 cup
Mint Leaves - 1/2 cup - finely chopped
Turmeric powder - 1 teaspoon
Red Chilli Powder - 1 teaspoon
Green Chilli - 1 - Finely chopped
Cumin Seeds - 1 teaspoon - dry roasted
Ajwain / Carom Seeds - 1 teaspoon
Clarified butter/ghee - 1 tablespoon
Yoghurt - 2 tablespoons
Salt
Oil - 2 tablespoons

Preparation

Preparation10 min

Cook time15 min

Mix all ingredients except clarified butter.
Make it in to a soft dough by sprinkling water.
Keep it aside for 10 minutes.
Divide them in to lemon sized balls and roll it out in to theplas.
Heat a flat pan and cook theplas on medium flame on both sides until golden brown.
Smear Clarified butter or ghee.
Serve hot with pickle and curd.