How to make Dal Thepla -
Whole wheat flour kneaded with leftover dal and fenugreek leaves, rolled out into thepla and cooked.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Left over cooked dal, Fresh fenugreek leaves (methi) (ताज़ी मेथी)
Cuisine : Gujarati
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Cheesy Paneer Papdi Sabudana Chakli Garlic Mushroom Supremo Chicken and Corn Nibblets
Dal Thepla Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Dal Thepla Recipe
Left over cooked dal ½ cup
Fresh fenugreek leaves (methi) chopped ½ small bunch
Whole wheat flour (atta) 1 cup
Cumin powder 1 teaspoon
Coriander powder 1 teaspoon
Salt to taste
Red chilli powder 1 teaspoon
Oil 1 tablespoon + for basting
Method
Step 1
Pour dal into a parat. Add fenugreek leaves, cumin powder, coriander powder, salt and chilli powder and mix well.
Step 2
Add flour and knead into stiff dough. Add 1 tablespoon oil and knead again. Cover with damp muslin cloth and set aside for 10-15 minutes.
Step 3
Divide the dough into equal portions. Take each portion, roll in flour and roll out to a thin disc. These are theplas.
Step 4
Heat a non-stick tawa. Place each thepla and cook, turning sides and basting with oil, on medium heat till golden on both sides.
Step 5
Serve.
Nutrition Info
Calories : 644 Kcal
Carbohydrates : 83.1 gm
Protein : 22.3 gm
Fat : 24.8 gm
Other : Zinc- 2.7mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
