Multigrain Methi Thepla Dough

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

Added to 3 cookbooks This recipe has been viewed 18244 times

Dough and batters are the busy homemaker’s best friends! When you have some handy, you can use it to quickly conjure up a wholesome breakfast on a busy morning, or a tasty dinner after a tiring day.

Here, we show you how to make Multigrain Methi Thepla Dough, which stays good in the fridge for at least four days if stored in a clean and airtight container. Remove the dough from the fridge 10 to 15 minutes before using. Then, just roll, cook and serve.

Just take care to roll the theplas thinly and cook on a medium flame with little more oil so that they will remain soft for a while. And, voila, a hearty meal is ready in minutes.

The Multigrain Methi Thepla is also super tasty, with the rustic flavour of multiple flours, the crunch of seeds and the addictive flavour of fenugreek!

Have a go at other thepla recipes like Zucchini Thepla or Methi Thepla Wrap .

Add your private note

Multigrain Methi Thepla Dough recipe - How to make Multigrain Methi Thepla Dough

Tags

Preparation Time: 10 mins Cooking Time: 0 mins Total Time: 10 mins 24Makes 24 theplas (24 thepla )
Show me for theplas

Ingredients

1 cup whole wheat flour (gehun ka atta)
2 tbsp bajra (black millet) flour
2 tbsp jowar (white millet) flour
2 tbsp ragi (nachni / red millet) flour
1/2 cup finely chopped fenugreek (methi) leaves
2 tsp sesame seeds (til)
1 tbsp honey
1/2 tsp ginger-green chilli paste
1 tbsp oil
1 tsp flax seeds
salt to taste

Method

Combine all the ingredients in a bowl and knead into a semi-soft dough using enough water.
Store in an air-tight container in the fridge. Use as required.