Скачать или смотреть Tiffin Star : Moong Palak Thepla - a Protein Powerhouse | Meghna’s Food Magic

SABUD MOONG PALAK THEPLA RECIPE
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Imagine this: a soft, savory thepla packed with the goodness of whole moong, vibrant palak, and a punch of spices. It’s not just delicious—it's a protein powerhouse that'll keep you full and energized. Whether it's for a quick breakfast with a cup of chai, a satisfying lunch, or a light dinner, this recipe has you covered. It’s also the perfect tiffin superstar—so easy to pack and enjoy on the go. Don't wait! The recipe is right here. 👇
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Ingredients:
1.5 cups whole wheat flour (atta)
1/2 - 3/4 cup boiled whole moong
3 finely chopped green chilies
Small piece of finely chopped ginger
3-4 finely chopped garlic cloves
1/2 tsp ajwain (carom seeds)
1 tsp jeera (cumin seeds)
1.5 tbsp white sesame seeds
1/2 tsp turmeric powder
1/2 tsp hing (asafoetida)
2 tsp dhania (coriander) powder
Salt to taste
1 cup finely chopped palak (spinach) or 1/4 cup fresh methi or coriander leaves
2 tbsp oil for moyan (kneading)
Oil, ghee, or butter for cooking
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Instructions:
1. In a mixing bowl, combine the atta, boiled moong, chopped green chilies, ginger, garlic, and all the dry spices (ajwain, jeera, sesame seeds, turmeric, hing, dhania powder, and salt).
2. Add the chopped palak (or other greens) and 2 tbsp of oil. Mix everything well.
3. Add water as needed and knead into a soft dough.
4. Immediately divide the dough into portions. Using dry atta, roll each portion into a thepla about the thickness of a regular paratha—not too thin.
5. Cook the theplas on a hot tawa with oil, ghee, or butter until they're golden brown on both sides.
Serve hot with your favorite chutney, dahi, or pickle. Enjoy!
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