Thepla is a traditional Indian flatbread that is popular in Gujarat. It’s made with a variety of flours, spices, and herbs, and it’s often served as a breakfast or snack food. Theplas are known for their versatility and can be served with any type of curry or chutney. They are also a great option for lunch boxes, picnics, and travel.
This recipe for multigrain thepla is a healthier version of the traditional thepla. It’s made with a combination of different whole grains flours, which makes it more nutritious and delicious.
Ingredients:
1 cup whole wheat flour
1/2 cup bajra flour
1/4 cup jowar flour
1/4 cup besan flour
1/4 cup curd
1/4 cup finely chopped coriander leaves
1/4 cup finely chopped fenugreek leaves
1/2 tsp salt
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp sugar
1/4 tsp baking powder
Oil for cooking
Method:
1. In a mixing bowl, take the whole wheat flour, bajra flour, jowar flour, besan flour, curd, chopped coriander leaves, fenugreek leaves, salt, red chilli powder, turmeric powder, cumin powder, sugar, and baking powder. Mix well and knead it into a soft dough using enough water.
2. Cover the dough and keep it aside for 15 minutes.
3. Divide the dough into equal-sized balls.
4. Roll out the balls into a thin circle using a rolling pin.
5. Heat a tawa or griddle on medium heat. Once hot, place the rolled out thepla on the tawa and cook for 1-2 minutes on each side or until golden brown spots appear.
6. Drizzle some oil around the edges and on top. Cook for 2-3 minutes or until the edges start to become golden brown.
7. Flip the thepla and cook for another 2-3 minutes on the other side.
8. Once done, remove the thepla from the tawa and serve hot with chutney or curry.
related : https://snackfax.com/recipes-meals/rava-utthapam-a-delicious-and-easy-south-indian-dish/
This multigrain thepla recipe is a perfect way to incorporate more whole grains into your diet. The combination of flours like wheat, bajra, jowar and besan makes it rich in fibre, vitamins, and minerals. The addition of fenugreek and coriander leaves give it a unique flavour and make it more nutritious. This dish can be a great lunch box option as it stays fresh for a longer time and can be served with any chutney or dal.
