Thepla Pinwheels

By Mrunal | Updated: 06/02/2019

We have tried to make the staple Gujarati methi thepla more interesting by rolling them up in pinwheels. Serve it for breakfast, or in a lunch box with vegetables or to children as a quick snack, these pinwheels will never disappoint. If you are making these for smaller kids, limit the addition of tabasco sauce.

Serves	Preparation Time	Cooking Time
6 People	25 – 30 Minutes	10 -15 Minutes

Ingredients

For the Thepla

1 cup whole wheat flour
½ cup gram flour
¾ cup fresh methi leaves, chopped
1 tsp jeera powder
1 tsp coriander powder
1/2 tsp turmeric
1 tsp red chili powder
1 tsp green chilli-ginger paste
2 tsp oil
1 tbsp curd/yogurt
5 tsp oil for shallow frying
Salt as required

For the Low Fat Pesto

2 cups fresh basil leaves
4-5 cloves garlic
½ cup walnuts
3 tbsp hung curds
4 tbsp olive oil

For the Paneer Filling

1 cup fresh paneer, crumbled
1 tbsp carrot, grated
1 tsp chilli flakes
1 pinch nutmeg powder
Salt and pepper to taste

Other Ingredients

1 tsp Tabasco sauce

Method

Step 1

Combine all the ingredients and knead to form a firm dough using little water.

Step 2

Divide the dough into 15 parts and shape it into a ball.

Step 3

Roll out each dough ball into a 4-5” roti.

Step 4

Shallow fry on a nonstick pan using a little oil till they are light brown on both sides.

Step 5

Keep covered in a kitchen napkin.

How to Proceed

Step 1

Place 1 methi thepla on a clean surface.

Step 2

Apply 1 tbsp of basil pesto evenly

Step 3

Sprinkle the paneer mixture evenly. Add a dash of tobasco.

Step 4

Start rolling from one end to form a tight roll.

Step 5

Cut into 2” thick slices. Serve with ketchup or schezwan sauce.

Nutritional Information

Calories	273 K cal
Protein	66.3 g
Fats	19.3 g
Carbohydrates	117.7 g
Cholesterol	10 mg
Sodium	162 mg
Potassium	2284 mg

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