Mexican Maggi Theplas Recipe by Shreya Mundra

Cooking Time: 25 Minutes
Preparation Time: 20 Minutes
Total Serves: 4

The Ingredient List

The Easy Steps

For Theplas:

1. Mix all the ingredients for theplas in the flour and knead it into a soft dough. Let it rest for 10 mins and then knead it few times with oil.
2. Make 4 small size balls and roll them round and thin like a roti. Tip: if you have any medium-sized round object cut the roti with the same to get that perfect round.
3. Heat the tawa on medium-high heat and then add the thepla on it.
4. Let it cook for 15-20 seconds on medium heat until one side seems to bubble.
5. Flip it and apply oil on that side, flip over and apply a little oil on the other side.
6. Once the thepla is well cooked, remove it from the tawa and put it in a container to retain its softness.

For Salsa:

1. In a pan, add oil and let it heat for a minute. Add in the garlic and sauté it for a minute (don’t let it brown). Add onions and cook until it becomes translucent then add capsicums and cook for a minute or two on medium flame. Make sure the capsicums don’t get too soft (capsicums add a crunch).
2. Add tomatoes along with salt and let it cook until the tomatoes are soft.
3. Add in all the other ingredients (except basil) as mentioned and let it cook for a minute.
4. If necessary, add 2 tablespoons of water for making it juicy.
5. Switch off the flame and then add fresh basil to retain its taste.

For Topping:

1. In a Kadhai, take oil for frying the MAGGI Masala Noodles. Once it is hot, add in the crushed MAGGI and remove the same after a minute, and put it on a tissue paper to drain the extra oil.
2. While it is hot, add in the MAGGI Masala Noodles Tastemaker.

For Assembling:

1. Take the theplas and in the middle of it, add in the salsa. Make it like taco-shaped. On the top add in the fried MAGGI. Drizzle some mayonnaise and then finish it off with a basil leaf/coriander on the top.