Rice Thepla

Rice Thepla is an awesome dish for breakfast or evening snacks, specially if you have left-over rice and wondering what to do with it. This can also be one of the good options for school lunch. The preparation is easy and quick and requires most common ingredients that are easily available. So when your kitchen inventory is low and you want a delicious dish, the Rice Thepla Recipe is at your rescue. Try this with coriander chutney or tea.


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Ingredients

• 1 cup wholewheat flour (atta)
• 1 tablespoon garlic paste
• 2 chopped green chili
• 1 cup leftover rice
• 1 teaspoon red chili powder
• salt to taste
• 2 tablespoon chopped coriander leafs

Preparation Time: 15 min
Cooking Time: 10 min
Serves: 2

How to make Rice Thepla

1. In a bowl put 1 cup wholewheat flour (atta), 1 tablespoon garlic paste, 2 chopped green chili, 1 cup leftover rice (mash it), 1 teaspoon red chili powder, salt to taste and 2 tablespoon of chopped coriander leaves.

2. Mix well and add 4 tablespoons of oil and again mix it well with both hand. Knead with enough water into a medium soft dough.

3. Divide the dough into 12 portions and roll out thinly into five-inch round theplas.

4. Take a tawa and cook the theplas on both side, and spread little oil over the thepla and cook till it become light brown in color.

Rice Thepla is ready to serve for Breakfast or as evening snacks or school lunch. You can server pickles/coriander chutney or tea based on your choice.