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

The Ingredient List

For Theplas:

  • Whole Wheat Flour - 120 Grams
  • Jeera - 1½ Teaspoons
  • Roasted Sesame Seeds - 1 Teaspoon
  • Oil - 1 Tablespoon + 1 Teaspoon (For Kneading)
  • Red Chilli Powder - 1 Tablespoon
  • Green Chilli - 1 (Finely Chopped)
  • Salt - To Taste
  • Water - To Knead
  • Oil - For Applying On The Theplas

For Salsa:

  • MAGGI Rich Tomato Ketchup - 1 Tablespoon
  • MAGGI Hot & Sweet Tomato Chilli Sauce - 1 Tablespoon +1 Teaspoon
  • MAGGI Masala-ae-Magic - 1 Tablespoon
  • Onion - 1, Medium Size (Finely Chopped)
  • Capsicum (Green/Yellow) - 1, Small Size (Finely Chopped)
  • Tomatoes - 2, Medium Size (Finely Chopped)
  • Garlic - 3 Cloves (Finely Chopped)
  • Black Pepper Powder - 1 Teaspoon
  • Sugar - ¼ Teaspoon
  • Oregano - 1 Teaspoon
  • Fresh Basil - 4-5 (Roughly Chopped Leaves)
  • Olive Oil/Vegetable Oil - 2 Tablespoons
  • Salt - To Taste
  • Water - 2 Tablespoons (Optional)

For Topping:

  • MAGGI 2-Minute Noodles - 70 Grams (Crushed)
  • Oil - For Frying
  • Mayonnaise - For Garnish
  • Basil/Coriander - For Garnish
     

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.