Mini Green Theplas ( Fibre Rich Recipe )

by Tarla Dalal

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A completely nourishing breakfast that will keep you active through the day – these mini theplas are a great alternative if you want a change from the regular oats porridge. Fortified with millet, ragi and soya flour, they are fibre-rich and extremely enjoyable.

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Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 16 mini theplas
Show me for mini theplas

Ingredients

For The Topping
1 tsp oil
1/4 cup finely chopped onions
3/4 cup finely chopped capsicum
1/4 cup crumbled low-fat paneer (cottage cheese)
2 tbsp finely chopped coriander (dhania)
salt to taste

Other Ingredients
1/4 cup jowar (white millet) flour
1/4 cup soya flour
1/4 cup red millet (ragi / nachni) flour
1 cup quick cooking rolled oats flour , refer handy tip
1 cup finely chopped spinach (palak)
1 tbsp sesame seeds (til)
1 tbsp ginger-green chilli paste
2 tsp garlic (lehsun) paste
1/2 tsp turmeric powder (haldi)
1/2 tsp oil
few drops lemon juice
a pinch of sugar
salt to taste
jowar (white millet) flour for rolling
2 tsp oil for cooking

Method
For the topping

Heat the oil in a non-stick kadhai, add the onions and sauté for 2 minutes.
Add all the remaining ingredients and sauté for another 2 minutes.
Divide the topping into 16 equal portions and keep aside.

How to proceed

Combine all the ingredients in a bowl and knead into a soft dough, using enough water.
Divide the dough into 16 equal portions and roll out a portion into a 75 mm. (3”) diameter thick circle, using a little jowar flour for rolling.
Heat a non-stick tava (griddle) and cook it, using ¼ tsp of oil, till it turns golden brown in colour from both the sides.
Repeat with the remaining portions to make 15 more mini theplas.
Spread a portion of the topping evenly over each mini thepla and serve immediately.

Handy tip: