My Kitchen Tools links :
Microwave oven :
https://amzn.to/3OTle4P
Air Fryer:
https://amzn.to/4styuf4
Cold pressed Oils I use:
https://amzn.to/4lfCj5d
https://amzn.to/4b7ibNF
https://amzn.to/4rNZGVP
https://amzn.to/4bq27rH
Oil Spray bottle link :
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Paala kalthee ee madhya chala ekkuva aipoyindi kada… anduke pillalaki ilaanti calcium rich healthy recipes try chesthunna.
This Makhana Cucumber Thepla is soft, nutritious, and perfect for kids’ breakfast or lunchbox.
🥣 Ingredients
Makhana (fox nuts) – 20 g (about 1 cup loose)
Whole wheat flour – 120 g (about 1 cup)
Besan (gram flour) – 20 g (about 2 tbsp)
Cucumber (grated, lightly squeezed) – 120 g (about ¾ cup)
Ginger (grated) – 10 g (about 1 tbsp)
Red chilli powder – 2 g (about ½ tsp)
Turmeric powder – 2 g (about ½ tsp)
Ajwain – 3 g (about 1 tsp)
Kasuri methi – 2 g (about ½ tbsp)
Salt – 4 g (about ¾ tsp or to taste)
Curd – 15 g (about 1 tbsp)
Oil or ghee (for dough) – 5 g (about 1 tsp)
Oil or ghee for cooking – 10–15 g
👩🍳 Procedure
Dry roast makhana on low flame for 3–4 minutes until crisp.
Let it cool and grind into coarse powder.
In a bowl mix whole wheat flour, besan, makhana powder, spices, ginger, kasuri methi, and salt.
Add grated cucumber and curd.
Knead into a soft dough (add little water only if needed).
Rest the dough for 10 minutes.
Divide into 6 small balls and roll into theplas.
Cook on a hot tawa with little ghee/oil until golden.
Perfect calcium rich breakfast, lunchbox or travel food for kids.
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