Thepla Wrap

Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 4 to 6 servings
Ingredients

• 6 theplas

For Spread

• 1/4 cup hung curds (chakka dahi)
• salt to taste
• 1 tsp cumin seeds (jeera) powder

For The Filling

• 1 cup boiled baby potatoes
• 2 tbsp chopped green garlic (hara lehsun)
• 2 tsp ghee
• 2 tsp cumin seeds (jeera)
• salt to taste
• 2 tsp ginger-green chilly paste
• 1 tsp dried fenugreek leaves (kasuri methi)

For The Salad

• 1/4 cup chopped spring onions
• 1/4 cup grated processed cheese

Method
For spread

1. Combine all the ingredients and use it fresh.

For filling

1. Heat ghee in a pan and add the cumin seeds, garlic, ginger chilly and saute.
2. Add potatoes, salt and kasuri methi, mix well and cook well for a minute.

To assemble

1. Heat tava adn re heat the thepla on both sides using little olive oil.
2. Spread 1 tbsp curd mixture all over thepla.
3. Add few baby potatoes filling mixture in the center.
4. Top it with spring onions and grated cheese.
5. Fold from both the sides and secure it well with sufficient over lapping.
6. Flip upside down and roast it for half a minute and turn it. Serve it hot garnished with wafers all around and serve hot tea along with it.