Multigrain Methi Thepla Recipe With Ragi & Whole Wheat

Multigrain Methi Thepla is a healthy and delicious Indian flatbread that incorporates various grains and fenugreek leaves (methi). Here’s a recipe for Multigrain Methi Thepla with Ragi and Whole Wheat:

Ingredients:

For the dough:

  • 1/2 cup ragi (finger millet) flour
  • 1/2 cup whole wheat flour
  • 1/4 cup besan (gram flour)
  • 1/4 cup jowar (sorghum) flour
  • 1/4 cup bajra (pearl millet) flour
  • 1/4 cup oats flour (grind rolled oats to make this)
  • 1 cup fresh fenugreek leaves (Methi), finely chopped
  • 1/4 cup curd (yogurt)
  • 2 tablespoons oil
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon cumin seeds
  • Salt to taste
  • Water (as needed)

For rolling and cooking:

  • Oil or ghee (clarified butter) for cooking

Instructions:

  1. Prepare the Dough:a. In a mixing bowl, combine all the flours – ragi, whole wheat, besan, jowar, bajra, and oats.b. Add the chopped methi leaves, curd, 2 tablespoons of oil, turmeric powder, red chili powder, cumin seeds, and salt.
  2. Knead the Dough:a. Gradually add water and knead the mixture into a smooth and soft dough. The dough should not be too hard or too soft. Add more water or flour as needed.b. Once the dough is ready, apply a few drops of oil on its surface to prevent it from drying out.c. Cover the dough and let it rest for about 20-30 minutes.
  3. Divide and Roll:a. After resting, divide the dough into small, lemon-sized portions.b. Take one portion, roll it into a ball, and flatten it slightly between your palms.c. Place the flattened dough on a clean, dry surface, and start rolling it into a thin, round Thepla using a rolling pin. You can use a little dry flour to help with rolling and prevent sticking.
  4. Cook the Thepla:a. Heat a griddle or a flat pan (tava) over medium-high heat.b. Once the pan is hot, place the rolled thepla on it.c. Cook the thepla on one side until you see small bubbles forming on the surface.d. Flip it and drizzle some oil or ghee on the cooked side.e. Cook the other side until it’s golden brown and has slightly crispy edges.
  5. Serve:a. Remove the cooked thepla from the pan and place it on a plate lined with a paper towel to remove excess oil.b. Continue rolling and cooking the remaining portions of dough.c. Serve the Multigrain Methi Thepla hot with yogurt, pickle, or any chutney of your choice.

Enjoy your nutritious and tasty Multigrain Methi Thepla with Ragi and Whole Wheat!

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