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Before you jump to Thepla with bundi raita recipe, you may want to read this short interesting healthy tips about Stamina Raising Snacks.
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We hope you got insight from reading it, now let’s go back to thepla with bundi raita recipe. You can cook thepla with bundi raita using 22 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook Thepla with bundi raita:
- Get 1 cup wheat flour
- Prepare 2 tbsp semolina
- Get 2 tbsp curd
- Use 4 tbsp finely chopped fenugreek leaves
- Get 2 tbsp finely chopped coriander
- Provide 2 ginger, garlic and chilli paste
- You need 1/2 garam masala
- Use 1 tbsp sesame seeds
- You need 1/2 tbsp ajwain
- Prepare 1/2 tbsp turmeric powder
- You need 1 tbsp coriander powder
- You need 3 tbsp oil
- You need 1 cheese cube
- Take As per taste Salt
- Provide as required water
- Provide as needed Ghee, to roast thepla
- Provide For raita:
- Prepare 1 cup Curd
- Use 2 tbsp sugar
- Use 2 pinches salt
- Take 3 tbsp bundi
- Provide 1/2 tsp cumin powder
Instructions to make Thepla with bundi raita:
- Combine wheat flour, semolina, curd, oil, garam masala, ginger, garlic and chilli paste, turmeric powder, coriander powder, sesame seeds,ajwain, fenugreek leaves and water. Knead the soft dough using water.
- Make a thepla out of dough and roast it well using ghee.
- Spread grated cheese over thepla, roll it and cut it into small pieces to serve in tiffin.
- For raita: Mix curd, sugar, salt and cumin powder. Soak bundi in the water for 5 minutes than remove from the water and put in the curd. Bundi raita is ready.
- Serve thepla with raita in the tiffin.
Bundi Raita is Bundi with curd and other chat pata Additional Tips to Serves Bundi Raita : Serve immediately after made otherwise raita become soggy. Dip bundi in warm water for a while it can. Thepla (Gujarati: થેપલા) is a soft Indian flatbread typical of Gujarati cuisine and especially popular among Jains. 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.
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