Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, multigrain thepla. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Multigrain thepla is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Multigrain thepla is something that I’ve loved my entire life. They’re nice and they look fantastic.
Thepla. my go to option for breakfast whenever I don't have anything handy and planned. "Multigrain Thepla". The Ragi & Whole Wheat Methi Thepla Recipe is a wholesome diabetic friendly recipe that is packed with fiber, nutrition and taste. Multigrain Methi Thepla, a slightly different recipe for making Paratha like traditional Gujarati Thepla / flatbread. Well, how to make multigrain atta?
To begin with this particular recipe, we have to prepare a few components. You can cook multigrain thepla using 13 ingredients and 3 steps. Here is how you cook it.
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The ingredients needed to make Multigrain thepla:
- Make ready 1 cup whole wheat flour (gehun ka atta)
- Prepare 1/2 cup finely chopped fenugreek (methi) leaves
- Get 2 tbsp bajra (black millet) flour
- Take 2 tbsp jowar (white millet) flour
- Get 2 tbsp ragi (nachni / red millet) flour
- Get 2 tsp sesame seeds (til)
- Prepare 1 tbsp honey
- Make ready 1/2 tsp ginger-green chilli paste
- Prepare 1 tbsp oil
- Prepare 1 tsp flax seeds
- Get to taste salt
- Take as required whole wheat flour (gehun ka atta) for rolling
- Prepare 12 tsp oil for cooking
Thepla (Gujarati: થેપલા) is a soft Indian flatbread typical of Gujarati cuisine and especially popular among Jains. It is typically enjoyed as a breakfast, or can be eaten for snacks with hot tea or can be eaten during lunch. It can also be served as a side dish with a meal, or as a snack in the late afternoon. Methi Thepla is light as well as healthy.
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Steps to make Multigrain thepla:
- Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water.
- Divide the dough into 24 equal portions and roll out each portion into a 150 mm. (6") diameter circle using whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook each circle, using ½ tsp of oil, till it turns golden brown in colour from both the sides.
It can also be served as a side dish with a meal, or as a snack in the late afternoon. Methi Thepla is light as well as healthy. It's an all-time favorite at home. It is typically served for Every household has their own recipe for making Thepla. Some make with multigrain flour, some add.
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