Thursday, March 18, 2010
Simple potato flatbread as instructed by my MIL.
Bataka na Thepla - makes 12 - 15 count
1 1/2 cup boiled & mashed potatoes (abour 2 medium Yukon Gold)
1 1/2 cup wheat flour
1/2 cup besan/chickpea flour
1/4 cup flax powder (optional)
1 tbsp sesame seeds (Optional)
1/2 tsp ajwain seeds/owa/ajmo
1/2 tsp chili powder
1/2 tsp turmeric powder
1/2 tsp coriander-cumin seed powder
2 tbsp kasoori methi, crushed by hand
salt to taste
1 tsp oil
rice flour for dredging
oil for roasting
Grind to a fine paste
2-3 cloves garlic, peeled & chopped
1" ginger, peeled & chopped
1/4 cup cilantro/coriander leaves
1. Mix all the dry ingredients together. Add potatoes, green paste. Start mixing slowly without adding any water. The moisture from potatoes and green paste should be enough to bind the dough. If absolutely necessary, just sprinkle some water to knead the dough. Add 1 tsp oil. Knead again. Cover and set aside for 15 minutes.
3. Roll into thin theplas - flatbreads, dredging into rice flour as necessary.
4. Roast on a hot tawa/griddle/pan, using oil as necessary - till brown spots appear on both sides of the thepla.
5. Store theplas wrapped in a clean cotton napkin till ready to use.
1. Instead of kasoori methi, fresh methi leaves can be used. For fresh methi leaves, you can use 1/4 cup chopped fresh methi leaves.
2. You can also use wheat flour for dredging instead of rice flour.