JOWAR METHI THEPLA, SORGHUM METHI THEPLA

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.