Ingredients: 2 Carrot (Gajjar) – grated,1 cup Methi Leaves (Fenugreek Leaves) – chopped,2 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),2 teaspoon Cumin seeds (Jeera),1-1/2 cups Jowar Flour (Sorghum),1 cup Whole Wheat Flour,Salt – to taste,Sunflower Oil
Time in minutes: 35 Servings: 4 Course: North Indian Breakfast Diet: Vegetarian
Instructions: To begin making the Carrot Methi Jowar Thepla, in a large mixing bowl add grated carrot, chopped methi leaves, cumin seeds, turmeric, red chilli powder, salt, whole wheat flour and the jowar flour.Add water, little at a time and form a firm dough which is not sticky. Knead it well, rest the thepla dough for at least 10 minutes and shape them into medium sized balls.Dust it with wheat flour and roll dough gently to make the dough to a thin circular thepla.The diameter of the Carrot Methi Jowar Thepla depends on how thin or thick you want it to be. Repeat the same process with the remaining dough portions.Preheat the skillet and let it get hot. Place the rolled Carrot Methi Jowar Thepla gently on the tawa and cook on both sides, drizzle oil or ghee and cook till the thepla have brown spots on either side. Cook on high heat as the theplas are thin and gets cooked fast.Once done, stack the Carrot Methi Jowar Thepla one over the other and serve hot.Serve Carrot Methi Jowar Thepla Recipe along with Kesar Elaichi Aam Chunda Pickle Recipe,Boondi Raita and Lauki Tamatar Ki Sabzi to make your breakfast or lunch complete.