• 4servings
  • 2minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B3, B6, C, D, P
MineralsSelenium, Natrium, Chromium, Silicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. Ingredient Name Unit Quantity

  2. Besan/Chick pea flour(for binding)

  3. cup 1/2 Butter while serving optiona;

  4. tsp 3 chilli powder or cayenne pepper

  5. tbsp 1 Coriander leaves choppes finely

  6. cup 1/4 Curd

  7. cup 1 green chillies, chopped finely

  8. head

  9. 4-5 jeera or cumin powder

  10. tsp 1 and 1/2 Methi (fenugreek) leaves- chopped finely

  11. cup 1 Onion finely chopped

  12. cup 1/4 Salt as per taste

  13. to taste 1 Saunf/ Fennel Seeds

  14. tsp 1 Tumeric powder

  15. tsp 1 Wheat flour

  16. cup 1

Instructions Jump to Ingredients ↑

  1. Mix both the flours and salt and keep aside. Make a depression in the middle of the flour mound.

  2. Add the greens - cilantro and Methi or Fenugreek leaves to the flours into the depression.

  3. Fry green chillies in ghee and add on top of the leaves.

  4. Add the rest of the ingredients except the yogurt and mix well.

  5. Use the yogurt to knead into a soft dough. Make sure not to add too much yogurt and make the dough too soggy. It will be tough to roll out later. Let the dough rest for about 10 minutes before rolling.

  6. Heat the tawa to screaming hot.

  7. Roll out theplas as thin as possible.

  8. Fry on the tawa with little oil or ghee. Serve with a dollop of butter on them. These can be served with kuchcumber/ dahi raita as well/ moong dal salad as well.


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