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Thepla with bundi raita
Thepla with bundi raita

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We hope you got benefit from reading it, now let’s go back to thepla with bundi raita recipe. You can cook thepla with bundi raita using 22 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook Thepla with bundi raita:
  1. Prepare 1 cup wheat flour
  2. Provide 2 tbsp semolina
  3. Prepare 2 tbsp curd
  4. Use 4 tbsp finely chopped fenugreek leaves
  5. You need 2 tbsp finely chopped coriander
  6. Use 2 ginger, garlic and chilli paste
  7. Provide 1/2 garam masala
  8. Provide 1 tbsp sesame seeds
  9. Provide 1/2 tbsp ajwain
  10. Prepare 1/2 tbsp turmeric powder
  11. Use 1 tbsp coriander powder
  12. Get 3 tbsp oil
  13. Get 1 cheese cube
  14. Provide As per taste Salt
  15. You need as required water
  16. Get as needed Ghee, to roast thepla
  17. Get For raita:
  18. Use 1 cup Curd
  19. Prepare 2 tbsp sugar
  20. Provide 2 pinches salt
  21. Provide 3 tbsp bundi
  22. Prepare 1/2 tsp cumin powder
Steps to make Thepla with bundi raita:
  1. Combine wheat flour, semolina, curd, oil, garam masala, ginger, garlic and chilli paste, turmeric powder, coriander powder, sesame seeds,ajwain, fenugreek leaves and water. Knead the soft dough using water.
  2. Make a thepla out of dough and roast it well using ghee.
  3. Spread grated cheese over thepla, roll it and cut it into small pieces to serve in tiffin.
  4. For raita: Mix curd, sugar, salt and cumin powder. Soak bundi in the water for 5 minutes than remove from the water and put in the curd. Bundi raita is ready.
  5. Serve thepla with raita in the tiffin.

Bundi Raita is Bundi with curd and other chat pata Additional Tips to Serves Bundi Raita : Serve immediately after made otherwise raita become soggy. Dip bundi in warm water for a while it can. Thepla (Gujarati: થેપલા) is a soft Indian flatbread typical of Gujarati cuisine and especially popular among Jains. It is typically enjoyed as a breakfast, or can be eaten for snacks with hot tea or can be eaten during lunch. It can also be served as a side dish with a meal, or as a snack in the late afternoon.

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