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Multigrain Methi Thepla Dough
Tarla Dalal
13 December, 2017
Table of Content
About Multigrain Methi Thepla Dough
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Ingredients
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Methods
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What is Multigrain Methi Thepla Dough made of ?
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How to make Multigrain Methi Thepla Dough
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Nutrient values
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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 .
Multigrain Methi Thepla Dough recipe - How to make Multigrain Methi Thepla Dough
Tags
Soaking Time
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Preparation Time
10 Mins
Cooking Time
0 Mins
Baking Time
0 Mins
Baking Temperature
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Sprouting Time
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Total Time
10 Mins
Makes
24 theplas
Ingredients
Main 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 leaves (methi)
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.
Multigrain Methi Thepla Dough recipe with step by step photos
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See below image of List of ingredients for Multigrain Methi Thepla Dough.
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To make multigrain methi dough recipe | multi flour thepla | bajra jowar ragi methi thepla | healthy mixed millet thepla | we need four different types of flours. The first is the basic flour used in plentiful in every household – 1 cup whole wheat flour (gehun ka atta). Add it in a deep bowl. This is rich in fibre and other nutrients than refined maida.
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To this add 2 tbsp bajra (black millet) flour. This is a good source of iron.
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To this add 2 tbsp jowar (white millet) flour. This further adds fibre and iron.
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Add 2 tbsp ragi (nachni , red millet) flour. This is rich in iron and calcium both.
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To this we need to add 1/2 cup finely chopped fenugreek leaves (methi) leaves. Always select bunches that are fresh and green in colour. Avoid if they are yellow or very dry textured.
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Add 2 tsp sesame seeds (til). These add a very nice crunch and a unique flavour to the healthy mixed millet thepla.
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Add 1/2 tsp ginger-green chilli paste.
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For a dose of health, add 1 tsp flax seeds also. These tiny seeds are a storehouse of MUFA, which boosts heart health
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Add salt to taste as per taste.
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Add 1 tbsp honey, and Mix everything well using hands.
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Knead into a semi-soft dough using enough water.
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Multigrain methi dough recipe | multiflour dough | bajra jowar ragi methi dough | healthy mixed millet dough. Use as required
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Store Dough in an air-tight container in the fridge.
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Nutrient values (Abbrv)per plate
| Energy | 54 cal |
| Protein | 0.8 g |
| Carbohydrates | 5.2 g |
| Fiber | 0.4 g |
| Fat | 3.4 g |
| Cholesterol | 0 mg |
| Sodium | 1.6 mg |
Click here to view Calories for Multigrain Methi Thepla Dough
The Nutrient info is complete
sunita
Dec. 8, 2015, 4:33 p.m.
I always want to give kids fresh rotis in the morning but do not get much time to knead the dough in the morning so when I came across this dough that is so healthy and also lasts long in the fridge I decided to make it and kids finished them all...
