Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, thepla ajwain. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Thepla recipe with video and step by step photos. Methi thepla are delicious flatbreads made from fresh fenugreek leaves, whole wheat flour and gram flour (besan). They can be munched anytime of.
Thepla Ajwain is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Thepla Ajwain is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have thepla ajwain using 7 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Thepla Ajwain:
- Take 1 cup whole wheat flour
- Prepare 1 tsp Carom seeds
- Get as needed Oil
- Prepare 1/2 tsp Turmeric powder
- Make ready 1 tsp Red chilli powder
- Prepare to taste Salt
- Get as needed Oil to fry (Shallow) thepla
It is typically enjoyed as a breakfast, or can be eaten for snacks with hot tea or can be eaten during lunch. It can also be served as a side dish with a meal, or as a snack in the late afternoon. finally, serve methi thepla with raita and pickle. Gujarati Methi Thepla or methi na thepla is popular breakfast, snack recipe. Popular Gujarati flat bread made with fresh fenugreek leaves, flour and spices.
Steps to make Thepla Ajwain:
- Collect all ingredients together and bind it.
- Divide dough into equal portions. Roll it. Take some oil and roast it on both sides on low flame.
- Serve with Chhundo or Tea.
Gujarati methi thepla is wheat flour roti spiced and fresh methi added. They are perfect for travel , lunch boxes, breakfast and evening snacks. Here is a delicious and healthy breakfast methi thepla recipe. Thepla is a popular traditional Gujarati recipe. We can have Theplas as snack or as a wholesome meal.
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