Multigrain Methi Thepla: Morning time is often the busiest time. On one hand, there are household chores, on the other hand, preparations have to be made for office or children’s school. In such a situation, everyone’s effort is to prepare something for breakfast which is filling, tastes good and can be prepared quickly. Eating the same things every day makes the mind upset, that’s why people want a change in breakfast. For this reason, multigrain options are being liked a lot these days, because they provide essential nutrients from different grains to the body and help in maintaining energy throughout the day. One of these options is Multigrain Methi Thepla. Thepla is considered a very popular and light food of Gujarat. It is easy to prepare, it is prepared quickly and keeps the stomach full for a long time. The special thing is that it is not a fried food, hence it is perfect for the morning. Grains like wheat, millet, ragi and jowar together not only make it healthy, but its slight nutty taste makes it even more special.
The aroma and slight bitterness of fenugreek makes this thepla even more delicious. Fenugreek is considered good for digestion and it also gives warmth to the body in cold weather. Therefore this Thepla is beneficial for people of all ages. Whether you eat it with curd, eat it with pickle or make a roll and take it with you, it tastes amazing in every form. If you are in a hurry in the morning and still want to eat something nutritious and tasty, then this recipe is perfect for you.
Ingredients required to make Multigrain Methi Thepla
– Wheat flour – one cup
– Millet flour – one cup
– Ragi flour – one cup
– Gram flour – two to three spoons
– Fenugreek leaves – half cup (finely chopped)
– Curd – two tablespoons
– Turmeric – half teaspoon
– Red chilli powder – half teaspoon
– Ginger-garlic paste – one spoon
– Salt – as per taste
– Oil – for cooking
– Water – as per need
How to make Multigrain Methi Thepla
1. Preparing the dough
First of all, add wheat, millet, ragi and jowar flour in a big bowl. Now add gram flour to it so that the thepla gets slight softness and good texture. After this add fenugreek leaves to this mixture. The fresher the fenugreek, the better the thepla will be.
2. Mix all the spices
Now add red chilli powder, turmeric, salt, ginger-garlic paste and a little oil in the bowl. Adding oil makes thepla soft and does not dry quickly. Mix everything well.
3. Kneading the dough
Now add curd to it. Along with adding slight sourness to the curd, the thepla becomes even softer. Slowly add water and knead the dough. Do not keep the dough too hard nor too loose. Make it very medium soft. Knead it and keep it covered for 10 minutes.
4. Making and rolling the dough
Now cut the dough into small balls and roll them into round shapes. You can apply light dry flour while rolling so that the dough does not stick to the pan. Do not roll the thepla too thick, otherwise it will remain raw from inside. If it is thin, it gets cooked quickly.
5. Bake
Heat the pan and spread some oil on it. Now put the theplas on the pan one by one. Cook until golden on both sides. Thepla is ready as soon as light brown spots appear. If you want, you can make it more crispy by applying some oil.
6. Serve
Hot thepla tastes amazing with curd, chutney, pickle or butter. Whether eaten at home or taken with you while travelling, it remains fresh for a long time.
