Ingredients
1 big Brinjal
4-5 tblsp oil
1/2 tblsp Cumin seeds
1 big onion chopped
2 inch Ginger finely chopped
2 chopped Green chillies
1/2 tblsp Red chilli powder
2 garlic
Salt to taste
1 large chopped Tomatoes
Method
Wash, pat dry and prick eggplants.Insert two garlic into the brinjal. Roast them over open flame until the skin scorches and starts peeling off and eggplants start to shrink. Let them cool. You can cool them by dipping them in water. Remove skin and mash the pulp completely.
Heat oil in a kadai. Add cumin seeds. Cook for half a minute and add onions and sauté until translucent. Add ginger and green chillies and cook for a minute. Add red chilli powder and mashed roasted eggplants. Cook for seven to eight minutes over medium heat, stirring continuously. Add salt to taste. Add tomatoes and cook on medium heat for seven to eight minutes or till oil separates. Serve hot with phulkas.
Ingredients:
1 cup whole wheat flour (atta)
1/4 cup gram flour (basen)
1/8 teaspoon asafetida (hing)
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon turmeric (haldi)
1/2 teaspoon red chili powder
1 1/4 teaspoon salt adjust to taste
1/2 cup methi leaves finely chopped
2 tablespoons oil
1/4 cup yogurt (dahi)
About 3 tablespoons of water as needed
Approximately 1/4 cup of oil for cooking
Method
Mix all the dry ingredients together in a bowl: flour, gram flour, asafetida, cumin seeds, turmeric, chili flakes, salt, and fenugreek leaves.
Add oil and yogurt to the bowl and mix well. Add water as needed to make firm dough.
Knead the dough for 2 minutes.
Set the dough aside.Let the dough rest for at least ten minutes.
Divide the dough into 6 to 8 equal parts. Using your palm, roll each one into a smooth ball and press flat.
Take each dough and press it in some dry flour on both sides. Using a rolling pin roll each dough into 5 to 6” diameter circle. If dough starts sticking, dust it with more flour. However, do not use any dry flour towards the end of the rolling. This will make the Thepla dry.
Cook the thepla
