Thepla Pinwheels

thepla pinwheels recipe

Last Updated on

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
Previous articleBaked Eggplant Parmesan
Next articleBaked Chicken Parmesan