Fusion Thepla Fajeetas
Theplas
Curd dip
Tomato salsa
Veggies

For the Theplas
1 cup wheat flour
1/4 cup Besan
1/2 cup methi leaves
1 tbsp oil
1/4 tsp turmeric
1/3 tsp red chilli pwd
1 tsp sesame seeds
1/2 tsp salt
A small lump of jaggery
1/2 tsp pounded garlic

Mix all the ingredients with a little water to form a pliable dough. Keep covered for about 30 mins . Roll out thin rotis with a little dry flour n roast on a Tawa / skillet with a few drops of oil. Flip n cook on both the sides. Stack n keep covered inside a clean kitchen towel

Veggies
2 carrots jullined
8-10 French beans jullined
1 large capsicum jullined
2-3 spring onions chopped
5-6 cloves garlic minced
8-10 mushrooms sliced
2 tsp oregano
1 tsp chilli flakes
2 tsp vinegar
Salt to taste
1 tbsp oil

Sauté the garlic in the oil for a few seconds. Add oregano. Cook for a few seconds. Add the carrots n beans a cook on high. Add the salt lower the flame . Cover and cook for 3- 4 mins. Add the capsicums , Spring onions and mushrooms . Cook on high for a few mins till the water dries up. Add the chilli flakes and vinegar. Cook for a minute and remove . The veggies should have bite to them

For the Salsa
3-4 tomatoes blanched
2 cloves garlic pounded
1/2 tsp chilli pwd
1 green chilli chopped
Oil 1/3 tsp
Salt to taste

Heat the oil add the garlic n green chillies
Peel n squish the tomatoes with your hands. We don’t want a puree but a lumpy salsa. Add the tomatoes salt and chilli pwd. Cook for 2-3 mins.

Curd Dip
1 cup Hung curd
1 tsp olive oil
1 clove garlic crushed ( optional)
A little salt.
Whisk the curd till smooth add the rest of the ingredients. Give it a good mix n chill

Assemble
Spread out a Thepla on a flat surface. Spread a tablespoon of hot salsa on the Thepla. Place some hot veggies n top with about 2-3 tsps of the curd dip. Fold ove the Theplas from both sides. Fajeetas are ready

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