GLUTEN-FREE MORINGA THEPLA
A delicious and healthy flatbread made of nutrient rich moringa and gluten-free millet flour.
Ingredients
- ½ cup Bajri flour / Pearl millet flour
- ½ cup Jowar flour / Sorghum flour
- ½ cup Masa / Maize flour
- ½ cup Chickpea flour/Besan
- 1 cup Moringa leaves
- 3 tbsp Yogurt
- 2 tbsp Sesame seeds
- 1 tbsp Minced ginger
- 1 tbsp Minced garlic
- 1 tsp Cumin seeds
- ¼ tsp Carom seeds optional
- 1 tsp Turmeric powder
- 1½ tsp Red chilli powder
- 4 tbsp Oil
- Warm water
Instructions
- Wash the moringa leaves until the water runs clean.
- In a large mixing bowl, add all the flours, red chili powder, salt, turmeric powder, sesame seeds, cumin seeds, carom seeds, minced garlic, minced ginger, yogurt, oil, moringa leaves.
- Now add ⅓ cup warm water initially and bring everything together. If needed add water little by little, as yogurt has enough moisture so add accordingly. And knead the mix to a semi stiff dough.
- Apply a tbsp of oil thoroughly. Cover and allow the dough to rest for 15-20 minutes.
- Divide the dough into 10 equal parts, roll them and flatten the dough balls.
- Heat an iron or non-stick tawa/griddle. In the meanwhile begin to roll the dough balls into small thepla/discs of 4-5 inch diameter.
- Place the rolled thepla on the hot skillet. Roast it on both sides and fry it using a teaspoon or less of oil for each thepla.
- Repeat the process of rolling and frying until you have finished for all the dough balls.
- Once the thepla come cool down to room temperature in an airtight container.
- These theplas tastes great with Chundo or any pickle. I have paired it with Odia tomato khatta and yogurt here.
