Lunch
Healthy Carrot Methi and Mooli Thepla Recipe Step By Step
Healthy Carrot Methi and Mooli Thepla Recipe Step By Step is a delicious Lunch dish that can be prepared in just 0 minutes....
⏱️
5 Min Prep
🔥
40 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 2 cups Whole Wheat Flour
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red Chilli powder - (optional)
- 1 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Asafoetida (hing)
- 1/2 cup Carrot (Gajjar) - grated
- 1/2 cup Mooli/ Mullangi (Radish) - grated
- 1/2 cup Methi Leaves (Fenugreek Leaves) - finely chopped
- 1 Green Chilli - finely chopped
- Sunflower Oil - for cooking the thepla
- Salt - to taste
Instructions
1
To begin making the Carrot Methi & Mooli Thepla method, in a large mixing bowl combine all the arid elements - whole wheat ground mix, cumin seeds, turmeric ground mix, chilli ground mix, asafoetida ground mix, fenugreek leaves and swirl around well. mix in the yogurt to the ground mix mixture and shape into a firm seamless pastry mix adding little aqua only if required.
2
Finally mix in the two tablespoons of cooking oil to coat the pastry mix and shape until it is firm and seamless.wrap and allow the pastry mix to rest for 15 moments.
3
Preheat the iron skillet on medium burning up.
4
Divide the thepla pastry mix into equal portions.Roll the thepla portions into balls; flatten them with the palm of your hand.Dust the thepla pastry mix with ground mix and roll them out into thin circles to approximately 6 inches in diameter.
5
As you roll them out, you can keep dusting the pastry mix in arid ground mix to prevent sticking when rolling them out.Continue the same process of rolling the thepla pastry mix out with the remaining pastry mix balls.
6
It is ideal when you can roll out the all portions of thepla pastry mix before you can start crafting them.Method of crafting the TheplaHeat a skillet on high burning up, place the rolled out pastry mix on the skillet.
7
After a few seconds you will notice small air pockets popping out.
8
At this point flip the methi thepla and smear about 1/2 a teaspoon of cooking oil and using a flat spatula, lightly press and turning motion to stew to the thepla.Flip to the other side and press and turn in a similar way.
9
You will notice brown spots around the cooked thepla.
10
Remove from burning up and place on a flat plate.Continue the similar process with the remaining rolled out portions and stack the cooked theplas one above the other.
11
Stacking them maintains softness and prevents the methi theplas from drying out, preserving moisture, keeping their texture super soft.Note that the theplas are cooked on high burning up and hence stew very fast; if you find the high burning up inconvenient reduce burning up to medium.
12
Make sure you have your exhaust on or windows open, as crafting on high burning up on an iron skillet causes a little smoke.present the palatable Carrot Methi & Mooli Thepla method along with Batata Nu Shaak | Aloo Ki Sabzi or just rolled up with pickle. .
Recipe Information
Cuisine
Gujarati Recipes
Gujarati Recipes
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
45 mins
45 mins
Recipe Time chart
Preparation Time
5 minsCooking Time
40 minsTotal Time
45 minsMaster Chef
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