Ingredients For the toppings

• 1 tsp oil
• 1/4 cup finely chopped onions
• 3/4 cup finely chopped coloured capsicum (red , green and yellow)
• 1/4 cup crumbled low fat paneer
• 2 tbsp finely chopped coriander Salt to taste

Other Ingredients

• 1 cup oats flour
• 1/4 cup ragi flour
• 1/4 cup soya flour
• 1/4 cup jowar (white millet) flour
• 1 cup finely chopped spinach (palak)
• 1 tbsp sesame seeds (til)
• salt to taste
• 1/2 tsp turmeric powder (haldi)
• 1 tbsp ginger-green chilli paste
• 2 tsp garlic (lehsun) paste
• a pinch of sugar
• a few drops lemon juice
• 1/2 tsp oil jowar (white millet) flour for rolling
• 2 tsp oil for cooking

Method For the topping

Heat the oil in a non-stick pan, add the onions and sauté on a medium flame for 2 minutes, or till the onions turn translucent. Add capsicum and sauté on a medium flame for another 2 to 3 minutes then add paneer, coriander and salt, mix well and cook for another 1 to 2 minutes, while stirring continuously. Remove from the flame and allow it to cool completely. Divide the stuffing into 10 equal portions and keep aside.

How to proceed

Combine all the ingredients in a bowl and knead into soft dough using enough water. Divide the dough into 10 equal portions and roll out a portion into a 100 mm. (4″) diameter thick circle, using a little Jowar flour for rolling .Heat a non-stick tava (griddle) and cook it, using a little oil, till it turns golden brown in colour from both the sides. Repeat with the remaining portions to make 9 more mini theplas. Spread a portion of the topping evenly over each mini thepla and serve with curd or green chutney