Salt - less than 1 tea spoon (according to the taste)
Oil - 2 table spoon.
Heeng - 1-2 pinch.
Cumin seeds - 1 tea spoon.
Green chilli - 1-2
Ginger - 1 inch long piece.
Coriander leaves - 1 table spoon (chopped)
Method - How to make Thopa
Sieve the flour in a bowl. Wash the green chilli, chop them and then separate the seeds. Peel the ginger, wash and chop into think long slices. Grease a plate with ghee and keep it aside.
Heat 1 table spoon oil in a pan and roast the flour into it until it turns brown in colour. Turn off the flame.
Add 3 times the water of the flour into the roasted flour to make a batter. Pour little little water into the flour and keep on stirring it continuously. Make sure that the lumps ae not formed in the batter. Now add salt to it and mix well.
Heat oil in a pan to make thopa and tamper the cumin seeds and heeng into it. Once the cumin seeds gets roasted add green chilli and ginger into it and roast them. Pour the flour batter into the roasted masala and cook it on a medium flame. Stir the mixture continuously till it becomes thick in consistency. Within 10-12 minutes the mixture will become thick. Turn off the flame.
Pour the hot mixture into the greased plate and spread evenly with 1/2 cm depth. leave the tray open for 1/2 an hour in an open air.
Cut the mixture into any shape and keep them on a plate. Thopa is ready. Garnish it with coriander leaves and serve with green chutney and curd.