How to make Sprouts and Methi Thepla - SK Khazana -
A very healthy version of thepla made with mixed sprouts and fenugreek leaves
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mixed sprouts (मिक्स्ड स्प्राऊट्स ), Fresh fenugreek leaves (methi) (ताज़ी मेथी)
Cuisine : Gujarati
Course : Snacks and Starters
For more recipes related to Sprouts and Methi Thepla - SK Khazana checkout Mixed Sprouts Cups, Kolhapuri Missal Pav, Spicy Sprouts Sandwich, Mixed Sprouts Falafel Burger - SK Khazana . You can also find more Snacks and Starters recipes like Mango Chicken Wings - SK Khazana Kothimbir Wadi with Cheese Sauce How to Perfectly Boil Eggs Kasuri Methi Mathri- Sk Khazana
Sprouts and Methi Thepla - SK Khazana Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Sprouts and Methi Thepla - SK Khazana Recipe
Mixed sprouts boiled 1/2 cup
Fresh fenugreek leaves (methi) 1 cup
Yogurt 1/2 cup
Whole wheat flour 1 1/2 cups for dusting
Bengal gram flour (besan) 2 tablespoons
Red chilli powder 1/2 teaspoon
Carom seeds (ajwain) 1/2 teaspoon
Salt to taste
Turmeric powder 1/4 teaspoon
White sesame seeds 1 teaspoon
Ginger green chilli paste 1/2 teaspoon
Oil 1 tablespo + for drizzling
Chhunda to serve
Method
Step 1
Put mixed sprouts in a blender jar, add 2 tbsps yogurt and blend to a fine paste.
Step 2
Take whole wheat flour in a large bowl, add gram flour, red chilli powder, carom seeds, salt, turmeric powder, white sesame seeds, ginger-green chilli paste, fenugreek leaves and sprout paste and mix well.
Step 3
Add remaining yogurt, mix well and knead into soft dough. Add oil and knead again.
Step 4
Divide the dough into equal portions and shape them into balls. Dust the work top with flour and place a dough ball on it and flatten it slightly. Roll it in the dry flour and further roll it into a thin thepla. Make thepla with the remaining dough in the same way.
Step 5
Heat a non-stick tawa, place each thepla on it and cook for a few seconds on both sides. Drizzle oil on each side and cook, turning sides, till it is cooked evenly and turn golden brown on both sides.
Step 6
Roll each thepla and place on a serving platter and serve hot with chhunda.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
