Methi Thepla Wrap


by
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.

5/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD
मेथी थेपला रॅप - हिन्दी में पढ़ें 

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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!

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Methi Thepla Wrap recipe - How to make Methi Thepla Wrap

Preparation Time:    Cooking Time:    Total Time:     Makes 4 wraps
Show me for wraps

Ingredients

For The Methi Thepla
1/2 cup whole wheat flour (gehun ka atta)
2 tbsp finely chopped fenugreek (methi) leaves
1/2 tbsp oil
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for kneading and cooking

For The Potato Bhaji
1 cup boiled and peeled potato cubes
1 tbsp oil
1/4 tsp mustard seeds ( rai / sarson)
1/8 tsp asafoetida (hing)
1/2 tsp sesame seeds (til)
4 to 5 curry leaves (kadi patta)
1 tsp finely chopped green chillies
1/2 tsp turmeric powder (haldi)
1/2 tsp lemon juice
salt to taste
1 tbsp finely chopped coriander (dhania)
1/4 tsp chilli powder

Other Ingredients
2 tbsp readymade red chilli sauce
8 tbsp finely chopped spring onions (including greens)
8 tbsp bean sprouts
8 tbsp grated carrot
Method
For the methi thepla

    For the methi thepla
  1. Combine all the ingredients in a deep bowl and knead into a soft dough, using enough water. Cover and keep aside for 10 minutes.
  2. Knead again using a little oil till smooth and elastic.
  3. 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.
  4. Cook each thepla on a tava (griddle), using little oil, till brown spots appear on both sides. Keep aside.

For the potato bhaji

    For the potato bhaji
  1. Heat the oil in a non-stick pan and add the mustard seeds.
  2. 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.
  3. Add the coriander and mix well.
  4. Divide the bhaji into 4 equal portions and keep aside.

How to proceed

    How to proceed
  1. Place a methi thepla on a clean dry surface and spread ½ tbsp of red chilli sauce over it.
  2. Place one portion of the potato bhaji in a row in the centre of the thepla.
  3. Sprinkle 2 tbsp of spring onions, 2 tbsp of bean sprouts and 2 tbsp of carrots evenly over it and roll it up tightly.
  4. Repeat with steps 1 to 3 to make 3 more wraps.
  5. Serve immediately.
Accompaniments

Apple and Oats Milkshake 
Pineapple and Tulsi Juice 
Quick Mango Chunda, Aam ka Chunda, Gujarati Raw Mango Sweet Pickle 

Nutrient values (Abbrv) per wrap
Energy210 cal
Protein3.2 g
Carbohydrates23.8 g
Fiber4 g
Fat11.8 g
Cholesterol0 mg
Sodium165.3 mg

RECIPE SOURCE : Breakfast RecipesBuy this cookbook

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Reviews

Methi Thepla Wrap
5
 on 12 Jul 16 05:26 PM


Methi Thepla Wrap
5
 on 06 Feb 15 02:12 PM


Something unusual and amazing. I never thought thepla and potato bhaji can make such a wonderful wrap. The chilli sauce at the base along with the veggies gives an aazing spiciness and crunch to it. If you are bored of having thepla and bhaji, you can try this new type of wrap and i am sure everyone will love it.
Methi Thepla Wrap
5
 on 11 Oct 14 03:52 PM


This is my Sunday Favourite Breakfast....i love it...better than having thepla and potato bhaji...