Ingredients

For the topping

  • Oil-1 tsp
  • Finely chopped onions-1/4 cup
  • Finely chopped coloured capsicum (red , green and yellow)- 3/4 cup
  • Crumbled low-fat paneer-1/4 cup
  • Finely chopped coriander (dhania)- 2 tbsp
  • Salt to taste

Other ingredients

  • Quick cooking rolled oats flour , refer handy tip-1 cup
  • Ragi flour-1/4 cup
  • Soya flour-1/4 cup
  • Jowar (white millet) flour-1/4 cup
  • Finely chopped spinach (palak)- 1 cup
  • Sesame seeds (til)- 1 tbsp
  • Salt to taste
  • Turmeric powder (haldi)- 1/2 tsp
  • Ginger-green chilli paste-1 tbsp
  • Garlic (lehsun) paste-2 tsp
  • Sugar- a pinch
  • Lemon juice- a few drops
  • Oil-1/2 tsp
  • Jowar (white millet) flour for rolling
  • Oil for cooking-2 tsp

Method

For the topping

  • Heat the oil in a non-stick pan, add the onions and sauté on a medium flame for two minutes, or till the onions turn translucent.
  • Add the capsicum and sauté on a medium flame for another two to three minutes.
  • Add the paneer, coriander and salt, mix well and cook for another one to two minutes, while stirring continuously.
  • Remove from the flame and allow it to cool completely.
  • Divide the stuffing into 10 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 10 equal portions and roll out a portion into a 100 mm. (4”)diameter thick circle, using a little jowar flour for rolling.
  • Heat a non-stick tava (griddle) and cook it, using a little oil, till it turns golden brown in colour from both the sides.
  • Repeat with the remaining portions to make nine more mini theplas.
  • Spread a portion of the topping evenly over each mini thepla and serve immediately.

Handy tip:

  • To make 1 cup of oats flour, blend 1 1/2 cups of quick rolled oats in a mixer to a fine powder.

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