Bundelkhand Special Thadula Recipe

Bundelkhand Special Thadula Recipe

Ingredients
For the dough base:
1 cup Urad Dal (black gram) flour
Wheat flour as needed to knead the dough
1 tsp Oil or ghee (clarified butter)
Salt to taste
For flavorings:
1 tsp Cumin seeds (jeera) Powder, Fennel seeds (saunf) powder and carom seeds (ajwain)
1 tbsp finely chopped or paste of Green chilies (adjust to taste)
1 tbsp finely chopped Coriander leaves
1 tbsp Ginger-garlic paste (optional)
Oil for deep-frying 

Instructions
1. Prepare the Dough:
In a large bowl, combine the urad dal flour and wheat flour.
Add salt, cumin, fennel and carom seeds, chopped green chilies, coriander leaves, and ginger-garlic paste (if using).
Add 1 tsp of oil/ghee and mix well with the dry ingredients.
Gradually add water and knead the mixture into a semi-soft dough.
Cover the dough and let it rest for about 5-10 minutes.
2. Shape the Thadula:
Divide the rested dough into small, equal portions.
Roll each portion into a ball and then flatten it into a small disc or puri (flatbread). The thickness can vary based on preference.
3. Fry:
Heat oil in a deep pan or kadhai over medium heat for deep-frying.
Carefully place 1 thadula into the hot oil at a time.
Fry until they turn golden brown and crispy on both sides, turning occasionally.
Remove the fried thadula. Serve it with Aloo tamatar sabzi and Chutney. Enjoy



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