Tip:
Highlight text to annotate it
X
Today, we are making "Mini Green Theplas".
For The Topping, heat the oil in a non-stick pan.
Add the onions.
Sauté on a medium flame for 2 minutes, or till the onions turn translucent.
Add the capsicum and sauté on a medium flame for another 2 to 3 minutes.
Add the crumbled low-fat cottage cheese.
Add chopped coriander.
Add salt to taste.
Mix well and cook for another 1 to 2 minutes, while stirring continuously.
To make 1 cup of oats flour, blend 1 1/2 cups of quick rolled oats in a mixer to a fine powder.
Take quick cooking rolled oats flour in a bowl.
Add the ragi (red millet) flour.
Add the soya flour.
Add the white millet flour.
Add the roughly chopped spinach.
Add the sesame seeds.
Add salt to taste.
Add turmeric powder.
Add the ginger-green chilli paste.
Add the garlic paste.
Add a pinch of sugar.
Add a few drops lemon juice.
Add the oil.
Mix well and knead into a soft dough using enough water.
Divide the dough into 10 equal portions and roll out a portion into a 100 mm. (4”)diameter thick circle, using a little jowar flour for rolling.
Heat a non-stick tava (griddle) and cook it, using a little oil, till it turns golden brown in colour from both the sides
Repeat with the remaining portions to make more mini theplas.
Spread a portion of the topping evenly over each mini thepla and serve immediately.