This is my little ones favourite. This has lots of flavours in them and you dont need any sidedish for this, just a bowl of yogurt and pickle is enough. I thought of sharing it with you because many of you have been asking me the recipe when i shared it in my instagram, BTW if you are not following me on instagram, i think you have to follow..
Check out my methi thepla recipe which i made using dried kasuri methi leaves.
Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 10 mins
Resting Time : 15 mins
Cooking Time : 1 min per thepla
Makes: 5 to 6 thepla
Ingredients:
Wheat flour – 1 cup
Ragi Flour – 1/2 cup
Salt to taste
Ajwain / Carom Seeds / Omam – 1/2 tsp
Chilli Powder – 1 tsp
Turmeric Powder – 1 tsp
Garam Masala powder – 1 tsp
Cumin Powder – 1 tsp
Coriander leaves – 1/4 cup chopped finely
Oil – 1 tblspn + for making roti
Water as needed
Method:
Take all ingredients in a bowl. Mix well. Add water slowly and knead to a soft dough.
Cover and let it rest for 15 mins.
Now divide it into equal portions. Roll it out into chapati.
Heat tawa and cook it on both sides, add oil if needed.
Remove and serve.
Pictorial:
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| Take ragi flour in a frying pan |
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| roast for a few mins |
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| add in wheat flour in a bowl |
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| add ragi flour |
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| mix well |
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| add salt |
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| add ajwain |
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| add oil |
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| mix well |
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| add in coriander leaves |
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| add turmeric, chilli, cumin and garam masala powder |
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| mix well |
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| add in water |
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| mix well |
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| knead to a soft dough |
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| divide it into small balls |
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| flatten it |
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| roll it out |
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| place it in hot pan |
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| cook for few seconds |
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| flip over |
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| apply oil on both sides |
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| Serve |
Lovely capati..thanks for sharing.
one query: is Ragi flour called Rye flour in English?
Regards from Malaysia
Mrs Singh
no both are different