Multigrain Methi Thepla | Chef Harpal Singh

Multigrain methi thepla is a healthy and flavorful Indian flatbread made with a mix of various flours like wheat, millet, and gram, combined with fresh fenugreek (methi) leaves and aromatic spices. This nutritious thepla is a popular breakfast or snack option, offering a rich blend of fiber, vitamins, and minerals while delivering a delicious earthy taste. It's soft, easy to carry, and can be enjoyed with yogurt, pickles, or chutney

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Ingredients quantity
Fenugreek leaves 1 bunch
Carom seeds 1 tsp
Salt to tatse
Wheat flour 1 ½ cup
Gram flour ¼ cup
Sorghum flour ¼ cup
Pearl millet flour ¼ cup
White sesame seeds 1 tsp
Ginger chopped 1 tbsp
Green chilli chopped 2-3 no
Cumin powder 1 tsp
Red chilli powder ½ tsp
Turmeric powder ½ tsp
Garam masala ½ tsp
Coriander powder 1 tsp
Curd ½ cup
Water as required
Oil 1 tsp
Oil for frying

Method
1.In a large mixing bowl add fenugreek leaves, carom seeds, salt, wheat
flour, gram flour, sorghum flour, pearl millet flour, sesame seeds, chopped
ginger, chopped green chilli, cumin powder, red chilli powder, turmeric
powder, garam masala and coriander powder mix well.
2.Add the yogurt and mix everything well.
3.Gradually add water, a little at a time, to knead a soft dough.
4.Add a teaspoon of oil while kneading for a smoother texture. Cover and
let the dough rest for 5-10 minutes.
5.Divide the dough into equal-sized balls. Roll out each ball into a thin
circle.
6.Heat a tawa. Place the rolled thepla on the hot tawa and cook on medium
heat.
7.Flip once you see small bubbles or golden spots. Apply a little oil on both
sides and cook until golden brown and fully cooked.
8.Serve hot with yogurt, pickle, or any chutney of your choice.
9.They can also be packed as a travel snack as they stay soft for a long
time.


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