Thepla Pinwheels

thepla pinwheels recipe

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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


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


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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