Multigrain Methi Thepla, Breakfast Recipe
by Tarla Dalal
Added to 6 cookbooks
This recipe has been viewed 2100 times
Thepla is one of the most-loved breakfast dishes in Western India.
With a homely, rustic flavour and wholesome, satisfying mouth-feel, theplas are often flavoured self-sufficiently with green chillies, etc., so that in the busy morning hours you do not have to worry about making any special accompaniments for the breakfast.
Here, we have made tasty, healthy and filling theplas with a multi-grain dough perked up with methi leaves. While the methi leaves give a nice taste and aroma to the Multigrain Methi Thepla, a few teaspoons of seeds like sesame and flax give it a nice crunch.
You are sure to enjoy this off-beat but wonderfully tasty thepla. Just serve with curds to make a delicious breakfast. Roll the theplas thinly and cook them on a medium flame with little more oil, so that they will remain soft for a long time.
Try other thepla recipes like Zucchini Thepla or Methi Thepla Wrap .
- Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water.
- Divide the dough into 24 equal portions and roll out each portion into a 150 mm. (6") diameter circle using whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook each circle, using ½ tsp of oil, till it turns golden brown in colour from both the sides.
- Serve hot.
Nutrient values (Abbrv) per thepla
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