Poha Thepla

• Produce

  • 1/2 Powder tsp Chilli, red
  • 2 Leaves Chopped tbsp Coriander

• Baking & Spices

  • 1 Salt
  • 1/4 Powder tsp Turmeric
  • 1 cup Whole wheat flour

• Oils & Vinegars

  • 2 tsp Oil

• Dairy

  • 1 Milk

• Liquids

  • 1 Water

• Other

  • Jeera - 1/2 tsp
  • Poha - 1/2 Cup

Found on revisfoodography.com

Description

Ingredients

• Poha - 1/2 Cup
• Whole Wheat Flour - 1 Cup + for dusting the rolling surface
• Turmeric Powder - 1/4 tsp
• Red Chilli Powder - 1/2 tsp
• Coriander Leaves (Chopped) - 2 Tbsp
• Jeera - 1/2 tsp
• Salt - 1/2 tsp (Adjust as needed)
• Oil - 2 tsp + for cooking the thepla
• Milk - 2 Tbsp (Optional)
• Water - As needed

Directions

• First, wash the poha and soak in warm water for about 10 minutes. Then squeeze out the extra water and keep aside. I got about 1 cup of poha after squeezing out the water.   In a mixing bowl, add the soaked poha with all other listed ingredients. Mix well to form a stiff dough. Add water as required. Let it rest for 5 mins.   Flour a smooth surface. Take a small ball from the dough and roll it flat using a rolling pin.  Heat a tawa. Cook the rolled dough on the tawa by drizzling oil and flipping in-between, so that both sides turn nicely golden brown. Each side should take a couple of minutes to cook.   Serve hot with pickle or spicy chutney.