Thepla Paneer Wrap

Thepla Paneer Wrap

This recipe has been viewed 69150 times
5/5 stars  100% LIKED IT   

Here is an exciting new use for theplas, which you would always have seen as a traditional Gujarati snack. In this recipe, you will find that flavourful methi-tinged theplas transform into an all-new treat when smeared with tangy chunda and packed with a peppy flavoured paneer and cauliflower mixture. Not only is the Thepla Paneer Wrap tasty, it is quite sumptuous too. Serve immediately, to enjoy the fresh flavour and texture.

Thepla Paneer Wrap recipe - How to make Thepla Paneer Wrap

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 wraps
Show me for wraps


For The Thepla
1 cup whole wheat flour (gehun ka atta)
1 1/4 cups finely chopped fenugreek (methi) leaves
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tbsp oil
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for cooking

For The Stuffing
2 tsp oil
1 tsp ginger-green chilli paste
1 cup grated cauliflower
3/4 cup grated paneer (cottage cheese)
2 tbsp chopped coriander (dhania)
salt to taste

Other Ingredients
4 tsp chunda , refer handy tip

For the thepla

    For the thepla
  1. Combine all the ingredients in a deep bowl, add enough water and knead into a soft dough. Cover the dough with a lid and keep aside for 10 minutes.
  2. Divide the dough into 4 equal portions and roll out each portion into 150 mm. (6") diameter circle using a little whole wheat flour for rolling.
  3. Heat a non-stick tava (griddle), cook each thepla on a medium flame, using little oil, till brown spots appear on both the sides. Keep aside.

For the stuffing

    For the stuffing
  1. Heat the oil in a non-stick kadhai, add the ginger-green chilli paste and cauliflower and sauté on a medium flame for 2 to 3 minutes.
  2. Add the paneer, coriander and salt, mix well and cook on a medium flame for another 1 minute, while stirring occasionally.
  3. Divide the stuffing into 4 equal portions and keep aside.

How to proceed

    How to proceed
  1. Place a thepla on a clean, dry surface and apply 1 tsp of chunda evenly over it.
  2. Place a portion of the stuffing in the centre and roll it up tightly.
  3. Repeat steps 1 and 2 to make 3 more wraps.
  4. Serve immediately.

Handy tip:

    Handy tip:
  1. Chunda is a traditional gujarati sweet and sour pickle made by marinating grated raw mangoes in sugar and spices. It goes well with thepla, chapatis, and other savoury snacks. It is available in the market if you do not have time on hand.
Nutrient values (Abbrv) per wrap
Energy324 cal
Protein8.6 g
Carbohydrates31.8 g
Fiber5.5 g
Fat18.6 g
Cholesterol0 mg
Sodium23.4 mg


Thepla Paneer Wrap
 on 29 Jun 19 06:05 PM

What is the option for chunda?
Thepla Paneer Wrap
 on 23 May 19 11:47 AM

Can this be given in tiffin? It wl eaten after 3-4 hours. Will it stay good till that much time?
Tarla Dalal
27 May 19 08:48 AM
   No it will not be fresh and good in taste so best to serve immediately....
Thepla Paneer Wrap
 on 19 Jan 17 06:22 AM

Cud have added more masalas
Tarla Dalal
19 Jan 17 12:12 PM
   Savitri, thanks for the feedback.
Thepla Paneer Wrap
 on 12 Jan 17 04:27 PM

Tarla Dalal
16 Jan 17 05:09 PM
   Thanks Mona. Glad you liked the Thepla recipe.