Methi Thepla Ketchup Rolls

Methi Thepla Ketchup Rolls

How about treating your kids with a yummy roll this weekend! Try and let us know how it was.

Prep

10 min

Cook time

10 min

Ingredients

  • 2 cups roasted gram flour (besan)
  • 1/2 cups chopped fenugreek seeds (methi)
  • 1 tbsp chopped spring onion
  • 1/2 cup chopped coriander leaves
  • 2 chopped green chillies
  • 4 tsp yoghurt
  • 1 cup aloo jeera
  • 4 tsp Kissan Fresh Tomato Ketchup
  • 2 tsp oil
  • Salt & pepper to taste
  • Serving Size 2

    Amount per serving

    • Energy 1188
    • Protein 67.7g
    • Carbohydrate incl. fibre 174.2g
    • Carbohydrate excl. fibre 139.1g
    • Sugar 32.3g
    • Fibre 39.0g
    • Fat 24.6g
    • Saturated Fat 3.1g
    • Unsaturated Fat 15.2g
    • Monounsaturated Fat 4.7g
    • Polyunsaturated Fat 10.4g
    • Trans Fat 0.0g
    • Cholesterol 1mg
    • Sodium 323mg
    • Salt 0.80g
    • Calcium 22%
    • Iron 156%
    • Potassium 74%
    • Vitamin C 80%
    • Vitamin A 19%

Directions

  1. Place the gram flour in a bowl; add the fenugreek leaves, spring onion, coriander leaves, green chilli, curd, salt and pepper. Add enough water and make a soft dough.

  2. Divide the dough into 4 portions and roll each one out into a disc.

  3. Heat a little oil in a frying pan and cook each disc on both sides.

  4. Place some aloo jeera in the centre and spread a teaspoon of Kissan Fresh Tomato Ketchup on top.

  5. Roll up tightly and serve hot with coriander and mint chutney.

 
         

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