Winter season has started and it is the time to serve
anything hot specially, soup, paratha, thepla etc. Here I have made the methi thepla with
jowar and wheat flour as main ingredient. It is quite healthy as we are incorporating jowar
flour, wheat flour and methi leaves.
As compared to rice and wheat, Sorghum or Jowar has a higher content of calcium. Besides calcium, it is also packed with iron, protein and fibre. It also helps in lowering cholesterol.
Methi leaves helps in reduce the cholesterol, diabets. It is an excellent source of potassium and controls heart rate and blood pressure. .
Jwari or Jowar or Sorghum methi thepla |
Ingredients:
¼ cup jowar
flour (Sorgum)
¼ cup wheat
flour
¼ tup
chopped methi leaves
2 tbsp gram
flour (besan, chickpea flour)
½ tsp chaat
masala
½ tsp chilli
powder
½ tsp
coriander powder
¼ tsp cumin
powder
¼ tsp
turmeric powder
Salt
Oil for
cooking
Method:
In a wide
vessel or parat, mix the flours, methi leaves.
Now add all the masalas, salt and mix well again. Add water little by
little and knead a pliable dough. Divide
the same into three equal parts. Roll
out the same carefully as it is likely to break if you put pressure. You cannot make it thin like the normal methi thepla, it will be slighly on thicker side.
Heat a non stick tava and cook the same till
brown spots appear on it or till it is cooked.
Serve hot with green chutney, tomato ketchup.
Variation: You can also make thalipeeth out of this by adding onion in it. Thalipeeth is made little thicker in size like burger.
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