GLUTEN-FREE MORINGA THEPLA

Ingredients

• 1/2 cup Bajri flour / Pearl millet flour
• 1/2 cup Jowar flour / Sorghum flour
• 1/2 cup Masa / Maize flour
• 1/2 cup Chickpea flour/Besan
• 1 cup Moringa leaves
• 3 tbsp Yogurt
• 2 tbsp Sesame seeds
• 1 tbsp Minced ginger
• 1 tbsp Minced garlic
• 1 tsp Cumin seeds
• 1/4 tsp Carom seeds (optional)
• 1 tsp Turmeric powder
• 1 1/2 tsp Red chilli powder
• 4 tbsp Oil
• Warm water

Instructions

1. 1

   Wash the moringa leaves until the water runs clean.

2. 2

   In a large mixing bowl, add all the flours, red chili powder, salt, turmeric powder, sesame seeds, cumin seeds, carom seeds, minced garlic, minced ginger, yogurt, oil, moringa leaves.

3. 3

   Now add ⅓ cup warm water initially and bring everything together. If needed add water little by little, as yogurt has enough moisture so add accordingly. And knead the mix to a semi stiff dough.

4. 4

   Apply a tbsp of oil thoroughly. Cover and allow the dough to rest for 15-20 minutes.

5. 5

   Divide the dough into 10 equal parts, roll them and flatten the dough balls.

6. 6

   Heat an iron or non-stick tawa/griddle. In the meanwhile begin to roll the dough balls into small thepla/discs of 4-5 inch diameter.

7. 7

   Place the rolled thepla on the hot skillet. Roast it on both sides and fry it using a teaspoon or less of oil for each thepla.

8. 8

   Repeat the process of rolling and frying until you have finished for all the dough balls.

9. 9

   Once the thepla come cool down to room temperature in an airtight container.

10. 10

    These theplas tastes great with Chundo or any pickle. I have paired it with Odia tomato khatta and yogurt here.