Recipes
Banana Methi Thepla Recipe
VIDEO:
Here’s the delicious and healthy Banana Methi Thepla recipe. The sweetness of bananas is highlighted and complements well with the slightly bitter methi leaves making the duo an exciting filling for theplas.
The sweetness of bananas is highlighted and well-complemented by the slightly bitter methi leaves making the duo an exciting filling for theplas. You will love the blend of flavours and the pleasing texture of the banana methi thepla. It is also good to note that this thepla will last for a day or two, so you can carry it not just in your lunch box but take it along on a journey too!
Prep Time | 10 minutes |
Cook Time | 15 minutes |
Servings |
Theplas
MetricUS Imperial
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Ingredients
- 1 cup whole wheat flour gehun ka atta
- 1 gram tbsp besan bengalflour
- 1/4 cup mashed ripe bananas
- 3/4 cup finely chopped fenugreek methi
- 1/4 tsp Turmeric powder haldi
- 1/2 tsp chilli powder
- 1/4 tsp Asafoetida hing
- 2 tsp Oil
- Salt to taste
- Oil for cooking
- whole wheat flour for rolling
Ingredients
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Instructions
- Combine all the ingredients in a bowl and knead into a semi-soft dough using enough water.
- Cover and keep aside for 10 minutes.
- Divide the dough into 10 equal portions and roll out each portion into a 150 mm. (6") diameter circle using whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook each circle, using a little oil, till it turns golden brown in colour from both the sides.
- Serve immediately or cool and store in an air-tight container.
Recipe Notes
The theplas will last for atleast 2 days.