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Methi Thepla

VIEWS 3965

Energy (kcal) - 177

Protein (g) - 7

Carbohydrate (g) - 30.9

Fat (g) - 3.95

Khyati's Health-O-Meter Says:

Theplas are healthy, filling and release energy slowly which is beneficial for health and performing daily tasks. They are also low in calories and saturated fats. It is an easy and convenient option to carry theplas along with you when you are traveling or are out for a meeting.

INGREDIENTS:
  • Whole wheat flour/atta - 2 tbsp 
  • Gram flour/besan - 1 tbsp 
  • Chopped fresh methi (fenugreek) leaves - 10-12 leaves 
  • whole cumin or Cumin powder - a pinch  
  • Coriander powder (dhania powder) - a pinch  
  • Turmeric (haldi) - a pinch 
  • Red chili powder - a pinch  
  • Green chilli & ginger paste - 1 tsp 
  • Curd/yogurt - 1 tsp 
  • Salt - as per taste 
  • Oil - ½ tsp 
DIRECTIONS:
Step 1 Mix all the ingredients except water and knead without adding water first, as the methi leaves (fenugreek) leave a lot of water. Can add 1-2 tbsp water, if required. If the dough becomes sticky, then add some more wheat flour.  Step 2 Cover the dough with a kitchen towel and keep aside for 15-20 minutes.  Step 3 Make medium sized balls from the dough. Rull each ball into thin flat thepla.  Step 4 Heat a frying pan or tava and place the thepla on it. Step 5 When tiny bubbles appear on the top surface, flip it over and apply ¼ tsp oil and cook for some time.  Step 6 Flip it again and apply remaining ¼ tsp oil on it and cook for some time. Step 7 Once the thepla is cooked, remove it from the pan.  Step 8 Serve methi thepla with curd or tea.
Recipe Category:
Cereals And Grains
Recipe Title:

Methi Thepla

Recipe Views:
3965
Recipe Type:
Veg
Recipe Kcal:
177

Energy
(kcal)

7

Protein
(g)

30.9

Carbohydrate
(g)

3.95

Fat
(g)

Khyati's
Health-O-Meter Says:

Theplas are healthy, filling and release energy slowly which is beneficial for health and performing daily tasks. They are also low in calories and saturated fats. It is an easy and convenient option to carry theplas along with you when you are traveling or are out for a meeting.

INGREDIENTS:
  • Whole wheat flour/atta - 2 tbsp 
  • Gram flour/besan - 1 tbsp 
  • Chopped fresh methi (fenugreek) leaves - 10-12 leaves 
  • whole cumin or Cumin powder - a pinch  
  • Coriander powder (dhania powder) - a pinch  
  • Turmeric (haldi) - a pinch 
  • Red chili powder - a pinch  
  • Green chilli & ginger paste - 1 tsp 
  • Curd/yogurt - 1 tsp 
  • Salt - as per taste 
  • Oil - ½ tsp 
DIRECTIONS:
Step 1 Mix all the ingredients except water and knead without adding water first, as the methi leaves (fenugreek) leave a lot of water. Can add 1-2 tbsp water, if required. If the dough becomes sticky, then add some more wheat flour.  Step 2 Cover the dough with a kitchen towel and keep aside for 15-20 minutes.  Step 3 Make medium sized balls from the dough. Rull each ball into thin flat thepla.  Step 4 Heat a frying pan or tava and place the thepla on it. Step 5 When tiny bubbles appear on the top surface, flip it over and apply ¼ tsp oil and cook for some time.  Step 6 Flip it again and apply remaining ¼ tsp oil on it and cook for some time. Step 7 Once the thepla is cooked, remove it from the pan.  Step 8 Serve methi thepla with curd or tea.
Recipe Title: Methi Thepla
Recipe Category: Cereals And Grains
Recipe Views: 3965
Recipe Type: Veg
Recipe Kcal:

Energy 177 (kcal), Protein 7 (g), Carbohydrate 30.9 (g), fat 3.95 (g).





Khyati's
Health-O-Meter Says:

Theplas are healthy, filling and release energy slowly which is beneficial for health and performing daily tasks. They are also low in calories and saturated fats. It is an easy and convenient option to carry theplas along with you when you are traveling or are out for a meeting.

INGREDIENTS:
  • Whole wheat flour/atta - 2 tbsp 
  • Gram flour/besan - 1 tbsp 
  • Chopped fresh methi (fenugreek) leaves - 10-12 leaves 
  • whole cumin or Cumin powder - a pinch  
  • Coriander powder (dhania powder) - a pinch  
  • Turmeric (haldi) - a pinch 
  • Red chili powder - a pinch  
  • Green chilli & ginger paste - 1 tsp 
  • Curd/yogurt - 1 tsp 
  • Salt - as per taste 
  • Oil - ½ tsp 
DIRECTIONS:
Step 1 Mix all the ingredients except water and knead without adding water first, as the methi leaves (fenugreek) leave a lot of water. Can add 1-2 tbsp water, if required. If the dough becomes sticky, then add some more wheat flour.  Step 2 Cover the dough with a kitchen towel and keep aside for 15-20 minutes.  Step 3 Make medium sized balls from the dough. Rull each ball into thin flat thepla.  Step 4 Heat a frying pan or tava and place the thepla on it. Step 5 When tiny bubbles appear on the top surface, flip it over and apply ¼ tsp oil and cook for some time.  Step 6 Flip it again and apply remaining ¼ tsp oil on it and cook for some time. Step 7 Once the thepla is cooked, remove it from the pan.  Step 8 Serve methi thepla with curd or tea.

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Methi Thepla - BY KHYATI RUPANI

10 FEB 2018
VIEWS 3965

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