You are here: Home > Course > Main Course > One Dish Vegetarian Meals > Cheesy Thepla Potato Wrap ( Tiffin Treats) Cheesy Thepla Potato Wrap ( Tiffin Treats) by Tarla Dalal An interesting twist to the homely thepla makes it an exciting snack that will fascinate young kids. To make this sumptuous Cheesy Thepla Potato Wrap, fenugreek flavoured theplas are rolled up with a crispy potato mixture, which is flavoured with peppy masalas like amchur powder. You can make the theplas in advance if you wish to save time, but make sure you add enough oil so that it does not dry up and break when rolling. You can even give the thepla and the crispy potato separately, but rolling it up with a layer of cheese spread will make it more handy to eat and tastier too. Pack some Kurmura Chikki also, it will be an after lunch sweet treat for their taste buds. 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Close 02 Oct 2015 This recipe has been viewed 38790 times Cheesy Thepla Potato Wrap ( Tiffin Treats) recipe - How to make Cheesy Thepla Potato Wrap ( Tiffin Treats) Tags Breakfast using LeftoversIndian WrapsSchool Time SnacksOne Dish Vegetarian MealsIndian Tiffin Box, Lunch box, DabbaNon-stick PanKids Tiffin Box Preparation Time: 20 mins Cooking Time: 20 mins Total Time: 40 mins 6Makes 6 wraps Show me for wraps Ingredients For The Methi Thepla1/2 cup finely chopped fenugreek (methi) leaves1/2 cup whole wheat flour (gehun ka atta)1 tsp sesame seeds (til)2 tsp sugar1/2 tsp chopped garlic (lehsun)1 tbsp oil1/4 tsp turmeric powder (haldi)1/4 tsp chilli powder salt to taste whole wheat flour (gehun ka atta) for rolling oil for cookingFor The Crispy Potatoes1 1/2 cups chopped potatoes1 1/2 tbsp oil1/2 tsp cumin seeds (jeera)1/4 tsp asafoetida (hing)1/2 tsp chilli powder1 tsp dried mango powder (amchur) salt to tasteOther Ingredients6 tsp cheese spread Method For the methi theplaFor the methi theplaCombine all the ingredients in a deep bowl and knead into a soft dough using enough water.Divide the dough into 6 equal portions.Roll out a portion of the dough into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling.Heat a non-stick tava (griddle) and cook it on a medium flame, using a little oil, golden brown spots appear on both the sides. Keep aside.Repeat steps 3 and 4 to make 5 more theplas.For the crispy potatoesFor the crispy potatoesHeat the oil in a broad non-stick pan and add the cumin seeds and asafoetida.When the seeds crackle, add the potatoes, mix gently and cook on a slow flame for 8 to10 minutes or till they turn crisp, while stirring occasionally.Add the chilli powder, dried mango powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside to cool completely.How to proceedHow to proceedPlace a methi thepla on a clean, dry surface and spread 1 tsp of cheese spread evenly over it.Place 2 tbsp of the crispy potatoes at one end of the methi thepla.Fold the two opposite ends of the methi thepla over the crispy potatoes.Roll the methi thepla from the stuffed end over the 2 folded sides and seal it tightly. .Repeat steps 1 to 4 make 5 more wraps.How to packHow to packAllow the wraps to cool completely, wrap in an aluminium foil, and pack in an air-tight tiffin box. Nutrient values (Abbrv) per wrapEnergy213 calProtein3 gCarbohydrates21.4 gFiber2.4 gFat13 gCholesterol4.9 mgSodium68 mgClick here to view calories for Cheesy Thepla Potato Wrap ( Tiffin Treats)