Tangy Paneer And Vegetable Thepla Recipe

About this recipe

Tangy Paneer and Vegetable Thepla is a delightful Indian breakfast dish that combines the goodness of spiced paneer and nutritious vegetables rolled into soft theplas. Packed with flavors from fresh herbs, moderate spices, and a hint of tanginess from curd, this recipe is perfect for a balanced start to your day. The dish is filling yet light, making it ideal for a family breakfast, while its medium spice level ensures a broad appeal. Enjoy it with refreshing yogurt or a side of pickle for an authentic and satisfying experience.

Ingredients

• - Malai Paneer
• 1 Kg Lokwan Premium Wheat Atta 1 Kg
• - Besan
• 250 g Spinach
• 250 g Carrot
• 100 g Coriander Leaves
• 200 g Dahi
• 200 ml Mustard Oil
• medium Chilli Green Long
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a large mixing bowl, combine whole wheat flour, gram flour, crumbled paneer, chopped spinach, grated carrot, coriander, green chili, turmeric powder, red chili powder, cumin seeds, and salt.
2. 2. Add curd and a tablespoon of oil to the mixture. Gradually add small amounts of water and knead into a soft, pliable dough. Cover and let it rest for 15 minutes.
3. 3. Divide the dough into equal portions and roll each into a ball. Flatten each ball and roll it out into a thin, round thepla using a rolling pin, dusting with flour as needed to prevent sticking.
4. 4. Heat a non-stick tawa or skillet over medium heat. Place one thepla on the hot tawa and cook for 30 seconds until bubbles appear. Flip and cook for another 30 seconds.
5. 5. Drizzle a few drops of oil around the edges and cook each side for an additional 30 seconds until golden brown spots appear. Repeat with the remaining theplas.
6. 6. Serve hot with a side of yogurt or pickle for an authentic and tangy breakfast experience.