Methi Thepla Wrap
by Tarla Dalal
Added to 32 cookbooks
This recipe has been viewed 41516 times
Gujarati style theplas are a perfect treat for a relaxed sunday breakfast. Give them a new twist by wrapping them around a filling of potato bhaji, salad and red chilli sauce. This also makes a great Breakfast to go!
- Combine all the ingredients in a deep bowl and knead into a soft dough, using enough water. Cover and keep aside for 10 minutes.
- Knead again using a little oil till smooth and elastic.
- Divide the dough into 4 equal portions and roll out each portion into 150 mm. (6") diameter circle, using a little wheat flour for rolling.
- Cook each thepla on a tava (griddle), using little oil, till brown spots appear on both sides. Keep aside.
- Heat the oil in a non-stick pan and add the mustard seeds.
- When the seeds crackle, add the asafoetida, sesame seeds, curry leaves, green chillies, potatoes, turmeric powder, lemon juice and salt, mix well and cook on a medium flame for 2 to 3 minutes, stirring continuously.
- Add the coriander and mix well.
- Divide the bhaji into 4 equal portions and keep aside.
- Place a methi thepla on a clean dry surface and spread ½ tbsp of red chilli sauce over it.
- Place one portion of the potato bhaji in a row in the centre of the thepla.
- Sprinkle 2 tbsp of spring onions, 2 tbsp of bean sprouts and 2 tbsp of carrots evenly over it and roll it up tightly.
- Repeat with steps 1 to 3 to make 3 more wraps.
- Serve immediately.
Nutrient values (Abbrv) per wrap
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