Combined with the goodness of fenugreek leaves and numerous flours, this thepla is too good to be true. Attempt it!

MULTIGRAIN METHI THEPLA

Active ingredients

1/4 cup whole wheat flour
2 tbsps finger millet (ragi/ nachini) flour
2 tablespoons pearl millet (bajra) flour
2 tablespoons sorghum (jowar) flour
2 tbsps gram flour (besan).
2 tablespoons oats flour.
2 tablespoons maize flour (makai ka atta).
1 cup chopped fenugreek leaves (methi).
1/4 cup yogurt.
1/4 tsp carom seeds (ajwain).
3 tsps white sesame seeds.
1 1/2 tsps ginger-green chilli paste.
1/2 tsp Tata Sampann Turmeric Powder.
1 tsp red chilli powder.
1 1/2 tsps coriander powder.
Salt to taste.
2 tsps ghee + for applying.
Pickle to serve.
Onion rings to serve.
Green chillies to serve.

Approach.

1. Take entire wheat flour on a large plate, add nachini flour, bajra flour, jowar flour, gram flour, oats flour, maize flour, sliced methi leaves, yogurt, carom seeds, white sesame seeds, ginger-green chilli paste, Tata Sampann Turmeric Powder, red chilli powder, coriander powder, salt, and ghee and mix well. Add 3/4 cup water, mix and knead to a soft dough. Cover with a damp muslin fabric and reserve for 10-15 minutes.
2. Take a part of the dough, shape it into a ball and a little flatten it.
3. Dust the worktop with some whole wheat flour, position the dough portion on it and roll into a thin disc.
4. Heat a non-stick tawa. Place the disc on it and prepare on medium heat for 1-2 minutes on each side. Apply ghee on both sides and cook for a few seconds on each side.
5. Place the multigrain methi thepla on a serving plate and serve hot with pickle, onion rings and green chillies.Click to Subscribe:.

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