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|
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
- 1 tsp Tabasco sauce
Combine all the ingredients and knead to form a firm dough using little water.
Divide the dough into 15 parts and shape it into a ball.
Roll out each dough ball into a 4-5” roti.
Shallow fry on a nonstick pan using a little oil till they are light brown on both sides.
Keep covered in a kitchen napkin.
How to Proceed
Place 1 methi thepla on a clean surface.
Apply 1 tbsp of basil pesto evenly
Sprinkle the paneer mixture evenly. Add a dash of tobasco.
Start rolling from one end to form a tight roll.
Cut into 2” thick slices. Serve with ketchup or schezwan sauce.
|Calories||273 K cal|