Alternate Recipe
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!
| Servings | Prep Time |
| 5Theplas | 10minutes |
| Cook Time |
| 15minutes |
|
|
Ingredients
- 1cup whole wheat flourgehun ka atta
- 1gram tbsp besanbengalflour
- 1/4cup mashed ripe bananas
- 3/4cup finely chopped fenugreekmethi
- 1/4tsp Turmeric powderhaldi
- 1/2tsp chilli powder
- 1/4tsp Asafoetidahing
- 2tsp Oil
- Saltto taste
- Oilfor cooking
- whole wheat flourfor rolling
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.
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