[FONT="]TEPLAS[/FONT] [FONT="] [/FONT] [FONT="] Ingredients [/FONT] [FONT="] [/FONT] [FONT="] Type 1 [/FONT] [FONT="] [/FONT] [FONT="]4 cups atta,[/FONT] [FONT="] 1 1/2 cup besan [/FONT] [FONT="]1 cup curd,[/FONT] [FONT="]1 tsp sugar,[/FONT] [FONT="]salt to taste, [/FONT] [FONT="]turmeric 1 teaspoon,[/FONT] [FONT="] [/FONT] [FONT="]1/2 cup oil.[/FONT] [FONT="] [/FONT] [FONT="]Type 2 [/FONT] [FONT="] [/FONT] [FONT="]3 cups atta,[/FONT] [FONT="]1/2 cup besan[/FONT] [FONT="]1/2 cup washed and finely chopped methi leaves,[/FONT] [FONT="]salt to taste,[/FONT] [FONT="]imli pani 2 table spoon,[/FONT] [FONT="]jaggery,1 table spoon [/FONT] [FONT="]ginger shredded 1 teaspoon,[/FONT] [FONT="]white til 1 teaspoon,[/FONT] [FONT="]hing a pinch[/FONT] [FONT="]1/2 cup oil [/FONT] [FONT="] [/FONT] [FONT="]Common ingredients for both[/FONT] [FONT="] [/FONT] [FONT="] Ajwain 1 teaspoon,[/FONT] [FONT="]red chilli powder 2 teaspoon,[/FONT] [FONT="] jeera powder 1 teaspoon, [/FONT] [FONT="] [/FONT] [FONT="] Method[/FONT] [FONT="] [/FONT] [FONT="] Leaving out the flour, mix all the dry ingredients together in a mixie and pour it over the atta, and besan. Mix well by adding curd / imli pani and once kneaded add oil . Knead flour into a nice smooth dough. Set aside for half an hour or so for a better taste. [/FONT] [FONT="] [/FONT] [FONT="]Either make puris or roll into chapatti.[/FONT] [FONT="]If chapattis, use oil liberally for good taste.[/FONT] [FONT="] [/FONT] [FONT="]Serve with pickle / srikand / or kadi Alu with methi and JUNKA for Puri, Roti [FONT="]Alu with methi [/FONT] [FONT="]Ingredients:[/FONT] <table class="MsoNormalTable" align="right" border="0" cellpadding="0"><tbody> <tr> <td style="padding: 0.75pt;"> </td> <td style="padding: 0.75pt; width: 22.5pt;" width="30"> </td> </tr> </tbody></table>[FONT="]I medium sized Onion finely cut.[/FONT] [FONT="]1 1/2 cup fresh methi (fenugreek) leaves (cleaned, washed and finely chopped) 2-3 medium peeled and cut into small pieces alu (potatoes) 1 medium tomato (chopped) 1/4th tsp turmeric powder 1/2 tsp cumin seeds (jeera) I ½ teaspoon dania jeera powder, [/FONT] [FONT="]1 teaspoon red chilli powder. [/FONT] [FONT="]1 teaspoon sugar 2-3 tbsp vegetable oil [/FONT] [FONT="]Salt to Taste[/FONT] · [FONT="]Method [/FONT] · [FONT="]Heat oil and add cumin seeds, haldi. [/FONT] · [FONT="]When cumin seeds are done add onion, and then when they are half cooked add chopped tomatoes. Sauté for a moment. [/FONT] · [FONT="]Now add potatoes and mix well. Cook till potatoes are half done on a medium flame. [/FONT] · [FONT="]Add methi, and sugar and cook on a medium flame till done and water is fully absorbed. [/FONT] · [FONT="]Serve the alu methi hot with chapati[/FONT]. [/FONT]