Paneer-Stuffed Methi Thepla Wraps

Ingredients

• 80 g whole-wheat flour
• 40 g fresh methi leaves, finely chopped
• 100 g low-fat paneer, crumbled
• 15 g onion, minced
• 5 g ginger-green chili paste
• 3 g cumin-coriander powder
• 2 g turmeric and salt
• 10 ml oil for dough and searing
• 30 ml water for kneading
• 5 g lemon juice

Preparation

1. Knead flour, methi, salt, turmeric, 5 ml oil and water into soft dough; rest 10 min.
2. Mix crumbled paneer with onion, ginger-chili paste, spices and lemon juice.
3. Divide dough into two balls; roll each thin, place half the stuffing, seal and re-roll gently.
4. Heat tawa, place stuffed thepla, brush remaining oil, cook 2–3 min per side until spotted.
5. Slice into halves or keep whole as wraps; serve warm.
6. Rest 1 min before plating to set filling.