Sprouted Moong and Oats Thepla

Instructions

1. Prepare the Sprouted Moong:
2. First, boil the sprouted moong.
3. In a small pot, add the sprouted moong and enough water to cover them.Bring to a boil and cook for about 5-7 minutes, or until the sprouted moong is tender but still intact (do not overcook).
4. Drain any excess water.Once boiled, mash the moong slightly using a fork or masher.You want it to be partially mashed but not completely pureed.
5. Prepare Dough:
6. In a mixing bowl, combine whole wheat flour, oats flour, mashed sprouted moong, curd, finely chopped fenugreek leaves, green chilli, ginger paste, turmeric powder, cumin powder, carom seeds, salt, and olive oil.Mix well.
7. Knead:
8. Gradually add water as needed and knead into a soft, smooth dough.Let the dough rest for 10-15 minutes.
9. Roll Out:
10. Divide the dough into 4 equal portions.Roll each portion into a small ball.Using a rolling pin, roll each ball into a thin circle, dusting with flour as needed to prevent sticking.
11. Cook the Theplas:
12. Heat a non-stick tawa or skillet over medium heat. Place the rolled thepla on it and cook for a few seconds until bubbles appear.Flip and apply a little olive oil or ghee.Cook both sides until golden brown spots appear.
13. Serve:
14. Serve warm with yogurt or green chutney on the side.