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. By Sanjeev Kapoor 07 Mar 2019 in Recipes Course New Update Main Ingredients Left over cooked dal, Fresh fenugreek leaves (methi) Cuisine Gujarati Course Snacks and Starters Prep Time 16-20 minutes Cook time 11-15 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Veg Ingredients list for Dal Thepla ½ cup Left over cooked dal ½ small bunch Fresh fenugreek leaves (methi) chopped 1 cup Whole wheat flour (atta) 1 teaspoon Cumin powder 1 teaspoon Coriander powder to taste Salt 1 teaspoon Red chilli powder for basting Oil 1 tablespoon + Method Pour dal into a parat. Add fenugreek leaves, cumin powder, coriander powder, salt and chilli powder and mix well. 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. Divide the dough into equal portions. Take each portion, roll in flour and roll out to a thin disc. These are theplas. Heat a non-stick tawa. Place each thepla and cook, turning sides and basting with oil, on medium heat till golden on both sides. Serve. Nutrition Info Calories 644 Carbohydrates 83.1 Protein 22.3 Fat 24.8 Other Fiber Zinc- 2.7mg #Coriander powder #Cumin powder #Fresh fenugreek leaves (methi) #Oil #Red chilli powder #Salt #Whole wheat flour (atta) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article