'Written recipe for Methi Ka Thepla With Instant Chunda Prep time: 30 mins cooking time: 45 mins serves: 6 Methi thepla Ingredients: • Wheat flour 2 cups • Besan ½ cup • Curd ½ cup • Ginger chilli paste 1 tbsp • Methi leaves 1 cup (washed & chopped) • Red chilli powder 1 tbsp • Coriander powder 1 tbsp • Turmeric powder 1 tsp • Ajwain 1 tsp • White sesame seeds 1 tsp • Garam masala 1 tsp • Salt to taste • Water as required • Oil 1 tsp Method: • In a mixing bowl add all the ingredients and mix well, add water as required to knead a soft dough. Cover it with a damp cloth and rest it for ½ an hour. • After resting the dough add oil and knead it once again, roll into roundels. • Coat the dough balls with dry flour and flatten it with palm, further roll into thin chapati. • Heat a tawa and cook the thepla from both sides, apply little ghee on both sides and cook again on both the sides. • Serve hot with freshly prepared mango chunda. Mango chunda Ingredients: • Raw mangoes ½ kg (grated) • Sugar 1 cup • Jaggery 1 cup • Turmeric 1 tsp • Red chilli powder 1 tsp • Black salt ½ tsp • Salt ½ tsp • Hing ½ tsp • Garam masala ½ tsp • Jeera powder 1 tsp Method: • Set a wok on medium low flame and heat grated raw mango, add sugar and jaggery, cook until jaggery and sugar are dissolve. • Add the turmeric, red chilli powdered, black salt, salt and hing, cook until syrup has reached one string consistency. • Add garam masala, jeera powder and mix well, allow it cool down. • Serve it as a condiment along with thepla or parathas of your choice. • You can also store them in a well sterilized glass jar and keep it refrigerated for months. Join us on Facebook - https://goo.gl/rxrqsq Instagram - https://goo.gl/rK6wFS Twitter - https://goo.gl/lDfrrQ Follow Chef Sanjyot Keer Here: Facebook - https://goo.gl/8zcF6N Instagram - https://goo.gl/ayTNLP Twitter - https://goo.gl/lDfrrQ'
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