Ingredients
•Carrot,grated 1 medium
•Cabbage,shredded 1/4 medium
•Fenugreek leaves (methi),finely chopped 1/4 cup
•Fresh coriander leaves,finely chopped 1 tablespoon
•Salt to taste
•Wheat flour 3/4 cup + to dust
•Gram flour (besan) 1/4 cup
•Green chilli-ginger paste 1/2 teaspoon
•Turmeric powder 1/4 teaspoon
•Red chilli powder 1/4 teaspoon
•Oil 1 tablespoon
•Yogurt 1 cup
Method
Mix carrots, cabbage, fenugreek leaves, coriander leaves and salt in a bowl. Put wheat flour, gram flour, vegetable mixture, green chilli-ginger paste, turmeric powder and red chilli powder in a dough maker. Add 1 tbsp oil and yogurt and start the dough maker to make a dough.
Transfer the dough into a bowl. Divide into small equal portions and roll into balls. Apply a little dry flour and roll each ball into a small thepla.
Heat a non-stick tawa. Place a thepla on it, and roast for a few seconds. Flip and drizzle a little oil all around. Flip again, drizzle a little oil all around, and cook, turning sides till both sides are evenly cooked. Transfer on to a serving plate and serve hot
