Akhrot Ka Thepla
Serves
4
Time
2 hours + overnight soaking
Recipe By
Chef Varun Inamdar
For Walnut Powder
1 cup California walnuts
For Thepla
1 cup wheat flour
1/4 cup walnut powder
1/2 cup gram flour
1/2 cup fresh fenugreek leaves
1 tbsp curd
1/2 tsp grated ginger
1/4 tsp green chilly paste
1/2 tsp carom seeds
1/2 cup water
Salt as required
4 tbsp ghee for pan frying
For Walnut Powder
1. Dry roast the walnuts in a pan until it’s hot to the touch. Don’t dry roast for a long time, as it may leave out the oil. Keep aside and cool it down.
2. Now add the cooled-down walnuts to a blender and give it a run. Use the pulse option in the mixie. Don’t grind too much, just pulse it for 10 seconds.
3. Now sieve the powder using a sieve. Set the served powder aside. Collect the hard particle and add them to the blender again. Grind them using the pulse option for 10 seconds. Sieve again and collect the fine powder. If needed, sieve and grind again.
4. Cool it down and store it in an air-tight container. Do not attempt to grind all at once, as oil from the walnuts would release and make it pasty.
For Thepla
1. Mix, wheat flour, walnut powder, gram flour, ginger & chilly paste, carom seeds and fresh fenugreek leaves in a bowl.
2. Stir well and add curd. Add water to knead it into a soft dough.
3. Make lemon-sized balls from the dough and roll them into thin flat circles roughly 6 inches in diameter.
5. Dry roast the thepla on either side.
6. Brush it with ghee and cook till well speckled and cooked on both sides.
7. Serve it hot with some Kashmiri Doon ki Chutney or our Instant Walnut Pickle.
