Mung Theplas by @yourgujaratimum

35 min

4 servings

🌾

480 ml

Chapatti flour

🫘

480 ml

Boiled mung beans

🌶️

1 tsp

Chilli paste

💧

2.5 tbsp

Hot water

🫗

2 tbsp

Oil

🧂

2 tsp

Salt

🫙

1 tsp

Turmeric powder

🌱

60 ml

Sesame seeds

🌿

1 bunch

Fresh fenugreek leaves

100 ml

Boiled mung water

  1. Combine
    • Chapatti (whole wheat) flour
    • Salt
    • Sesame seeds

    In a large bowl, combine the flour, salt, turmeric powder, and sesame seeds, and mix well.

  2. Add
    • Oil
    • Chapatti (whole wheat) flour
    • Salt

    Add the oil and rub it into the flour mixture.

  3. Stir
    • Chilli paste
    • Fresh fenugreek leaves

    Stir in the chilli paste, followed by the chopped fenugreek leaves, and mix until evenly combined.

  4. Pour
    • Boiled mung beans
    • Chapatti flour
    • Salt

    Move the flour mixture to the side, then pour the drained boiled mung on the other side and mash it down with your hand or a fork, mixing thoroughly.

  5. Add
    • Boiled mung water

    Gradually add the boiled mung water, mixing as you go, until a soft dough forms.

  6. Cover

    Cover and let the dough rest for 5 minutes.

  7. Divide

    Divide the dough into small portions and roll each into a thin flatbread.

  8. Heat

    Heat a skillet (tawa) over medium-high heat and place a rolled thepla onto the hot skillet.

  9. Flip

    After about 10 seconds, flip it.

  10. Flip
    • Oil

    Lightly spread oil on the cooked side, then flip again and apply oil to the other side.

  11. Cook

    Cook, flipping a few times, until both sides are golden and cooked through.

  12. Place

    Remove and place on a plate.

Mung Theplas by @yourgujaratimum

35 min

4 servings

🌾

480 ml

Chapatti flour

🫘

480 ml

Boiled mung beans

🌶️

1 tsp

Chilli paste

💧

2.5 tbsp

Hot water

🫗

2 tbsp

Oil

🧂

2 tsp

Salt

🫙

1 tsp

Turmeric powder

🌱

60 ml

Sesame seeds

🌿

1 bunch

Fresh fenugreek leaves

100 ml

Boiled mung water

Preparation Steps

  1. Step 1/12

    In a large bowl, combine the flour, salt, turmeric powder, and sesame seeds, and mix well.

    🌾Chapatti (whole wheat) flour
    🧂Salt
    🫙Turmeric powder
    🌱Sesame seeds
    🥣Large bowl

  2. Step 2/12

    Add the oil and rub it into the flour mixture.

    🫗Oil
    🌾Chapatti (whole wheat) flour
    🥣Large bowl

  3. Step 3/12

    Stir in the chilli paste, followed by the chopped fenugreek leaves, and mix until evenly combined.

    🌶️Chilli paste
    🌿Fresh fenugreek leaves
    🥣Large bowl

  4. Step 4/12

    Move the flour mixture to the side, then pour the drained boiled mung on the other side and mash it down with your hand or a fork, mixing thoroughly.

    🫘Boiled mung beans
    🥣Large bowl
    🍴Fork

  5. Step 5/12

    Gradually add the boiled mung water, mixing as you go, until a soft dough forms.

    💧Boiled mung water
    🥣Large bowl

  6. Step 6/12

    Cover and let the dough rest for 5 minutes.

    🥣Large bowl

  7. Step 7/12

    Divide the dough into small portions and roll each into a thin flatbread.

    🥖Rolling pin

  8. Step 8/12

    Heat a skillet (tawa) over medium-high heat and place a rolled thepla onto the hot skillet.

  9. Step 9/12

    After about 10 seconds, flip it.

    🥄Spatula

  10. Step 10/12

    Lightly spread oil on the cooked side, then flip again and apply oil to the other side.

    🫗Oil
    🥄Spatula

  11. Step 11/12

    Cook, flipping a few times, until both sides are golden and cooked through.

    🥄Spatula

  12. Step 12/12

    Remove and place on a plate.

    🍽️Plate

Composition

Ingredients

Types

Grains, Legumes, Condiments, Spices, Water, Fats and oils, Seeds, Vegetables, Herbs

Ingredients

Chapatti flour, Boiled mung beans, Chilli paste, Hot water, Oil, Salt, Turmeric powder, Sesame seeds, Fresh fenugreek leaves, Boiled mung water

Notes

Chapatti flour (whole wheat), Chilli paste (homemade), Hot water (2-3 tbsp, to mix with the chilli paste), Oil (plus extra for cooking), Fresh fenugreek leaves (small bunch, stems removed, finely chopped)

Allergens

Gluten, Sesame

Dietetics

Dietary regimen

Vegan, Egg-Free, Nut-Free, soy-free, Dairy-Free, Sugar-Free, Vegetarian, Pescatarian

Calories

180 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 28g, Fat: 5g, Fiber: 5g, Sugars: 1g

Nutritional Information

Minerals

Iron: 1.8mg, Magnesium: 35mg, Calcium: 45mg, Sodium: 320mg, Potassium: 210mg

Vitamins

Vitamin A: 40µg, Vitamin B6: 0.15mg, Folate: 45µg, Vitamin K: 8µg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Large bowl, Fork, Rolling pin, Spatula, Plate

Appliances

to inform

Type

Type

Type Of Dish

Bread, Main Course, Snack, Breakfast

Occasions

Everyday Meal, Gujarati brunch

Origin

Source

Platform

instagram

Original Creator

@yourgujaratimum

Origin

Cuisine

Indian

Geographic

India, Gujarat

Various

Aspect

Texture

Soft, Chewy, Slightly Crisp

Flavors

Spiced, Earthy, Savory, Slightly Bitter

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 6-8 hours (in an airtight container or wrapped in foil,best eaten fresh and warm), fridge : 2-3 days (in an airtight container,reheat on a hot tawa or skillet before serving), freezer : 1-2 months (stack with parchment or wax paper between each thepla,store in a freezer-safe bag or container,thaw and reheat on a tawa)