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110% Methi Thepla
using kosh Oats + Wheat Atta.
1 and 1/2 cup of Kosh Oats + Wheat Atta
¼ cup of gram flour/besan
1 big bunch methi leaves, cleaned and finely chopped
1 green chilli. Finely chopped
½ tsp cumin seeds
½ tsp ajwain seeds
¼ tsp turmeric powder
1 tsp red chilli powder
Salt to taste
1 tsp of ginger garlic paste
½ cup curd
Oil required to frying
Add atta, gram flour, methi leaves, green chilli, cumin seeds, ajwain seeds, turmeric powder, red chilli powder ginger garlic paste and salt in a wide mixing bowl.
Add water slowly and mix well and make smooth dough. Let it rest for 15 minutes.
Divide the dough into equal sized balls.
With the help of atta, roll the balls into an approx. 10 to 15 cm diameter circular disc.
Repeat the rolling process for the rest of the dough.
Heat the skillet and placed the rolled Thepla.
Smear the oil using the Spatula.
Flip to other side to cook other side. When both the sides are cooked, transfer to a plate.
Serve with curd and pickle.
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