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Before you jump to Fenugreek(Methi)Thepla and Banoffee Shake recipe, you may want to read this short interesting healthy tips about Stamina Raising Snacks.

Wholesome eating promotes a feeling of health and wellbeing. We are likely to feel way less gross when we increase our consumption of healthy foods and decrease our consumption of junk foods. A bit of pizza will not have you feeling as healthy as eating a fresh green salad. Choosing healthier food choices can be challenging when it is snack time. Finding goodies that help us feel better and increase our stamina often involves lots of shopping and painstaking reading of labels. There’s nothing like one of these healthy foods when you really need an energy-boosting snack.

While searching for a convenient healthy snack, don’t forget about yogurt. The truth is, many people will substitute a container of yogurt for a healthy lunch-something we don’t recommend. You can’t beat yogurt any time it comes to a healthy snack though. It consists of a great deal of calcium, healthy proteins, and B vitamins. Easily digestible, yogurt can also help your digestive tract work correctly depending upon the culture used to create it. Try putting in some healthy nuts to unsweetened low fat yogurt for a healthy snack idea. It’s an excellent method to take pleasure in a flavorful snack without the need of too much sugar.

You do not have to look far to locate a wide range of healthy snacks that can be easily prepared. Choosing to live a healthy lifestyle can be as uncomplicated as you want it to be.

We hope you got benefit from reading it, now let’s go back to fenugreek(methi)thepla and banoffee shake recipe. You can have fenugreek(methi)thepla and banoffee shake using 21 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to cook Fenugreek(Methi)Thepla and Banoffee Shake:

1. Use 250 gms Bajra flour
2. Get 150 gms wheat flour
3. Prepare 250 gms methi (fenugreek) bhaji chopped
4. Provide 50 gms wheat karkara flour
5. Get 2 tbsp oil for moan
6. Provide 1 tbsp ginger garlic paste
7. Get 1 tbsp green chilli paste
8. Use 2 tbsp curd
9. Prepare 1 tbsp jegarry
10. Take As required Water
11. Take 1 tsp red chilli powder
12. Provide 1 tsp turmeric powder
13. Prepare 1 tsp coriander powder
14. Prepare 1 tsp white sesame sees
15. You need For Banoffee Shake:
16. Provide 100 ml Milk
17. Prepare 2 ripe bananas
18. You need 1 sachet coffee
19. Take 2 tbsp sugar
20. Provide 1 scoop vanilla ice cream
21. Use As required Oil for thepla

Steps to make Fenugreek(Methi)Thepla and Banoffee Shake:

1. First take all the three flour in a bowl for thepla. Add 2 tbsp oil in it and mix it well.
2. Wash chopped methi bhaji properly and mix into the flour.
3. Take curd in a bowl and add jaggery in it.Keep it for 10 minutes to dissolve jaggery in curd. Mix it well. Add this mixture into the flour.
4. Add red chili powder, turmeric and coriander powder, ginger garlic paste, green chili paste and seasome seeds. Mix it well.
5. Add necessary water in it and make a medium tight dough. Make equal portion of the dough. Make.
6. Take one portion and roll it medium thick with the help of Roller and pin for comfort use plastic sheet to roll.
7. Heat tavi and put thepla on it. Pour some oil and fry it both the side.
8. Thepla is ready to serve.
9. Method of BENOFFY SHAKE.
10. First take milk. Cut banana into the pieces and add to the milk.
11. Add sugar coffee and vanilla ice cream (1 scoop)in the milk and mix it well with the help of Handy mixie.
12. Pour into the bottle jar and then place a scoop of vanilla on it. You can also pour some chocolate sauce over it if you want..(optional)
13. Coffee Banana shake(Banoffee)is ready to serve.

Do not roll very thin or very thick. If you add bajra or jowar flour and more fenugreek leaves, the edges may turn uneven. Methi Thepla - one of the many popular flat breads in the Indian Cuisine. It comes from the region of Gujarat and is a staple in many homes. They are healthy as they are made with fresh fenugreek leaves also called as 'Methi' in the Hindi language.

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