Ingredients
Talod Thepla Mix
- Fresh methi (fenugreek leaves) – 1 cup finely chopped
- Water – as required (approx. ¾ cup)
- Curd (optional) – 2 tbsp
- Oil – 2 tbsp (for kneading and roasting)
- Dry flour – 2 tbsp (for rolling)
For Filling
- Capsicum (shimla mirch) – ½ cup finely chopped
- Sweet corn – ½ cup
- Red and yellow bell peppers – ½ cup chopped
- Paneer – ½ cup grated
- Rajma (kidney beans) – ½ cup boiled
- Homemade spicy tomato sauce – ¼ cup
- Salt – to taste
- Cheese – ½ cup grated
- Butter or oil – 1 tbsp (for roasting)
- Sour cream
- Guacamole
Method
- In a bowl, add Talod Thepla Mix, chopped methi and water. Add curd if using and mix everything to form a soft dough like roti dough.
- Cover the dough with a damp muslin cloth and let it rest for 10 minutes.
- After resting, add a little oil and knead again until smooth and soft.
- Divide the dough into equal portions. Keep the pieces covered to prevent drying.
- Roll each portion into a thin thepla using dry flour.
- Heat a tawa and place the rolled thepla on it. Flip twice, then apply oil on both sides and cook until lightly golden. Do not overcook.
- For the filling, combine capsicum, sweet corn, red and yellow bell peppers, paneer, rajma, spicy tomato sauce and salt. Mix well.
- Place a methi thepla on a flat surface and spread the filling on one half.
- Grate cheese over the filling and fold the thepla into half.
- Heat oil or butter on a tawa and cook the folded thepla on both sides until the cheese melts and the outer layer turns crisp.
- Remove, cut into pieces and serve hot with salsa, sour cream and guacamole.
