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 Cut tepla with mint chutney |
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This is an Indian flat-bread that is commonly eaten amongst the Gujarathi community. It is easy to make and is made from fenugreek leaves that has lots of health benefits and goodness. The paratha is best eaten with either a mint or green chilly chutney.
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Ingredients
- 1 - 1 1/2 cup wheat flour (atta)
- 2 crushed green chilies
- 1 1/2 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tbsp ginger & garlic paste
- 1 tsp Ajwain
- A pinch of asafoetida (hing)
- 1/2 bunch of fenugreek leaves
- Salt
- Oil and water to knead
Directions
- Mix all the ingredients in a bowl with some water and oil to knead into dough. Keep it aside for 15 minutes or more.
- Then roll out and roast each side with oil.
- Serve warm with chutney.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 354g | |
| Calories 916 | |
| Calories from Fat 75 | 8% |
| Total Fat 8.95g | 11% |
| Saturated Fat 1.77g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 113mg | 5% |
| Potassium 1260mg | 36% |
| Total Carbs 183.02g | 49% |
| Dietary Fiber 29.7g | 99% |
| Sugars 4.23g | 3% |
| Protein 39.14g | 63% |
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