Multigrain Methi Thepla

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Multigrain Methi Thepla is a healthy and delicious Indian flatbread made with the goodness of fresh fenugreek leaves and multigrain flour. Perfect for breakfast or lunch box! Stays good for a week, and freezes well!

These multigrain methi theplas are adaptable and perfect for any time of the day. They are nutritious with an earthy flavor. Serve this healthy and delicious thepla with some pickle, chutney, and a cup of hot chai.

 

Multigrain Methi Thepla

 

MULTIGRAIN METHI THEPLA

Thepla is an authentic flatbread from Gujarat state in India. It is made with a combination of flour like whole wheat, besan (chickpea flour), bajri flour (Millet flour), or Jowar ( Sorghum Flour ), fresh fenugreek leaves, and some Indian spices.

Thepla is similar to paratha. Paratha can be plain or stuffed. Thepla is not stuffed. The stuffing is mixed in with the flour and thepla is made.

Thepla can be made with different veggies like fresh fenugreek leaves, lauki ( bottle gourd ), beetroot, or fresh leafy vegetables. Depending upon the ingredients used the taste and texture of the thepla may vary.

I have shared the microgreens methi thepla recipe on my blog. It is one of the popular posts on my blog. After a huge success of the microgreens methi thepla, here I am sharing this multigrain methi thepla recipe. Hope you will give this recipe a try. Let me know in the comments below or tag me on Instagram @livingsmartandhealthy or Facebook #livingsmartandhealthy.

INGREDIENTS FOR MULTIGRAIN METHI THEPLA

2 cups atta (whole wheat flour)

1/2 cup besan (gram flour)

1/2 cup bajri flour (Millet flour) or Jowar ( Sorghum Flour )

2 tablespoons roasted sesame seeds

2 cups methi (fenugreek leaves), chopped

1 cup fresh cilantro, chopped

1-inch ginger, finely grated

2-3 green chili, finely chopped; adjust to taste

1 teaspoon red chili powder; adjust to taste

1 teaspoon turmeric powder

1 teaspoon ground cumin

2 teaspoons coriander powder

salt to taste

2 tablespoons oil

1/2-3/4 cup water for kneading, or as required

Additional flour for dusting / rolling the Theplas

Ghee or oil for cooking the Theplas, as needed ( For Vegan use oil )

Pic Shown: Multigrain Methi Thepla

 

Multigrain Methi Thepla

 

DIRECTIONS FOR MULTIGRAIN METHI THEPLA

KNEAD DOUGH FOR MULTIGRAIN METHI THEPLA

Add all the ingredients to a large bowl. Mix well. Gradually add water and bind the dough into a soft dough. Apply a teaspoon of oil, cover, and let the dough rest for 5-10 minutes.

ROLL MULTIGRAIN METHI THEPLA

Knead the dough again for a minute. Divide the dough into 12 equal portions, and shape it into balls. Keep it aside.

Take a ball, and dust it with some flour. Place the ball on a rolling surface, with the help of a rolling pin, roll the ball into a 7-8 inch circle.

COOK MULTIGRAIN METHI THEPLA

You will need Tawa

Heat the Tawa / Griddle. Place the rolled thepla on the tawa, and cook it over medium heat.

Drizzle some Ghee/oil as needed and cook on both sides. Gently press the thepla with a spatula for even cooking.

Place the thepla in a food warmer lined with a paper towel or a tea towel.

Repeat the process with the remaining dough.

Enjoy multigrain methi thepla with pickle or jam, and a cup of piping hot chai!

Pic Shown: Multigrain Methi Thepla

 

 

Multigrain Methi Thepla

 

MULTIGRAIN METHI THEPLA VARIATIONS

There are few variations to this recipe, that I usually make. My family enjoys a variety of vegetables, so I include them in my thepla. From plain thepla to one with the veggies or some tofu for protein.

I like to add seasonal veggies to make the thepla dough, adding flavor and nutrient value to it. During the summer, I like to add Lauki or bottle gourd (calabash) to the thepla. It makes a great addition. The winter months are great for adding leafy greens such as kale, swiss chard, and spinach. Other veggies like mooli (radish), carrots, cabbage, and beetroot impart nice flavor, with a healthier twist.

LAUKI THEPLA

I add grated lauki (bottle gourd) to the dough and make soft theplas. For this recipe, I take a small lauki, about 2 cups to prepare the dough. The important thing to note here is that lauki releases a lot of moisture. Do not keep the dough for a long time.

MOOLI THEPLA

If you like mooli paratha, you will love this mooli thepla recipe. Mooli thepla is yet another winner with its simple, rustic flavor. Use a small grated mooli, about 2 cups to prepare the dough. Like lauki, mooli releases a lot of moisture. Do not keep the dough for very long. I like to add some garam masala to the mooli thepla for that extra flavor.

VEGGIES THEPLA

Veggies like cabbage, carrot, and beetroot, add a nice color and flavor to the thepla. Simply grate the veggies finely and add them to the dough. Enjoy veggies thepla with some yogurt for a complete meal.

LEAFY GREENS THEPLA

This is my favorite thepla. My little one calls it green thepla. Spinach, amaranth leaves, kale, and swiss chard, all are a great addition to this multigrain methi thepla. I finely chop the spinach and add it along with freshly chopped methi to bind the dough. For kale and swiss chard, first, I blanch the greens. Chop and add the blanched veggies to prepare the dough.

Green thepla and Bharwan Bhindi make a great combo. Leafy greens thepla can be enjoyed with some omelet or egg burji.

MINT THEPLA

Skip the methi and add fresh mint leaves to make mint thepla. You can use about 2 tablespoons of dried mint leaves. We love mint thepla with some Baingan Bharta or tomato chokha.

KASURI METHI THEPLA

Fresh methi leaves can be replace with dried fenugreek leaves known as Kasuri methi. Add about 2 tablespoons of dried Kasuri methi to make the dough. Serve thepla with some half-fried egg.

TOFU THEPLA

Use some soft, tofu to bind the dough. Add a lot of protein, and makes it quite filling. I like to serve tofu thepla with some jeera aloo or Bhindi Fry for a complete meal.

Pic Shown: Multigrain Methi Thepla

 

Multigrain Methi Thepla

 

TIPS FOR SOFT MULTIGRAIN METHI THEPLA

The consistency of the dough is very important. It is neither too wet nor too dry. It should be soft, and non-sticky. If the dough is sticky, mix a tablespoon of flour at a time, to achieve a non-sticky dough consistency. If you feel the dough is too dry, add 1-2 tablespoons of water, and foam it into a soft dough.

It is important to rest the dough for 5-10 minutes. Resting the dough allows the gluten in the dough to relax, and makes it easier to work with the dough.

Heat the tawa or griddle over medium heat and then place the thepla on it. Before cooking on a cast-iron tawa or griddle, make sure it is well seasoned.  

Cook the theplas on medium heat for even cooking. Apply some ghee/oil as needed, for moist, soft theplas.

Place the theplas in a food warmer lined with a paper towel or a tea towel.

FREQUENTLY ASKED QUESTIONS

WHY REST THEPLA DOUGH

Resting the dough for 5-10 minutes allows the gluten in the dough to relax, and makes it easier to work with the dough. The dough is much easier to roll once it has rested.  

CAN I USE ANY OTHER FLOUR

You can use other flours like Jowar ( Sorghum Flour ), Bajri ( Millet Flour ), Amaranth flour, Oats flour, Buckwheat Flour, Brown Rice Flour, Almond Flour, and Besan ( Chickpea flour ) in combination with Atta (whole wheat flour ).

Typically, the ratio of atta ( whole wheat flour ) is higher, around 65% – 70%.

CAN I ADD ANY OTHER LEAFY GREENS

Some of the greens that I like to add in combination with fenugreek leaves are spinach, kale, swiss chard, dill, fresh cilantro, garlic greens, and green onions. You can use one or a combination of greens to enhance flavor and nutritional value.

WHY IS MY THE THEPLA NOT SOFT

A combination of atta ( whole wheat flour ) and besan ( Chickpea flour ), plays an important role in determining the taste and texture of the thepla. Besan is added in a very small quantity. If you end up adding more besan, the thepla may turn dry or hard.

Apply some oil while roasting the thepla. Oil helps moisten the theplas and keeps them soft and not too dry.

Cook thepla on medium to low heat, for best results.

CAN I USE THE DOUGH THE NEXT DAY

I would not recommend using the leftover dough the next day, as the greens in the dough release moisture, and the dough turns soft and discolored.
You can partially cook the thepla and store it.

CAN I PARTIALLY COOK THE THEPLA

Yes, you can partially cook the thepla and store it. Heat the Tawa or griddle on medium heat, cook the thepla and serve.

CAN I USE DRIED FENUGREEK LEAVES

If you don’t have fresh fenugreek leaves, use dried fenugreek leaves ( Kasuri methi ).  

Use 2 tablespoons of dried fenugreek leaves ( Kasuri methi ) to form a dough.

SERVING SUGGESTION FOR MULTIGRAIN METHI THEPLA

Multigrain Theplas can be relished with some pickle, yogurt, jam, or a piping hot cup of tea.

I like to serve it along with some aloo gobi ( potato cauliflower curry ), roasted eggplant with green onions ( baingan fry with green onions ), Bhindi Fry ( Okra Fry ), Baingan Bharta ( Mashed eggplant ), Bharwan Bhindi ( stuffed okra )

HOW TO STORE MULTIGRAIN METHI THEPLA

Multigrain Methi Thepla stays good at room temperature for a few days. It stays fresh for up to a week in the refrigerator and for a month in a freezer.

If planning on freezing the theplas, partially cook the thepla, and cool them completely. Layer a piece of parchment paper between the theplas. Store it in a Ziploc bag or freezer-safe container.

Defrost overnight or in a microwave for 10 seconds. Heat the griddle, and cook the thepla on both sides. Apply some oil as needed. Serve hot.

Pic Shown: Multigrain Methi Thepla

 

Multigrain Methi Thepla

Multigrain Methi Thepla

Multigrain Methi Thepla

Jyoti Behrani
Multigrain Methi Thepla is a healthy and delicious Indian flatbread made with the goodness of fresh fenugreek leaves and multigrain flour. Perfect for breakfast or lunch box! Stays good for a week, and freezes well!
No ratings yet
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course bread, Breakfast/Brunch
Cuisine Gujarati, Indian
Servings 12

Ingredients
  

INGREDIENTS FOR MULTIGRAIN METHI THEPLA

  • 2 cups atta (whole wheat flour)
  • 1/2 cup besan (gram flour)
  • 1/2 cup bajri flour (Millet flour) or Jowar ( Sorghum Flour )
  • 2 cups methi (fenugreek leaves), chopped
  • 1 cup fresh cilantro, chopped
  • 1- inch ginger, finely grated
  • 2-3 green chili, finely chopped; adjust to taste
  • 1 teaspoon red chili powder; adjust to taste
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 2 teaspoons coriander powder
  • salt to taste
  • 2 tablespoons oil
  • 1/2-3/4 cup water for kneading or as required
  • Additional flour for dusting / rolling the Theplas
  • ghee or oil for cooking the Theplas, as needed ( For Vegan use oil )

Instructions
 

DIRECTIONS FOR MULTIGRAIN METHI THEPLA

    KNEAD DOUGH FOR MULTIGRAIN METHI THEPLA

    • Add all the ingredients to a large bowl. Mix well. Gradually add water and bind the dough into a soft dough. Apply a teaspoon of oil, cover, and let the dough rest for 5-10 minutes.

    ROLL MULTIGRAIN METHI THEPLA

    • You will need a chakla belan
      Knead the dough again for a minute. Divide the dough into 12 equal portions, and shape it into balls. Keep it aside.
    • Take a ball, and dust it with some flour. Place the ball on a rolling surface, with the help of a rolling pin, roll the ball into a 7-8 inch circle.

    COOK MULTIGRAIN METHI THEPLA

    • You will need Tawa, spatula
    • Heat the Tawa / Griddle. Place the rolled thepla on the tawa, and cook it over medium heat.
    • Drizzle some Ghee/oil as needed and cook on both sides. Gently press the thepla with a spatula for even cooking.
    • Place the thepla in a food warmer lined with a paper towel or a tea towel.
    • Repeat the process with the remaining dough.
    • Enjoy multigrain methi thepla with pickle or jam, and a cup of piping hot chai!
    • I like to serve thepla along with some aloo gobi (potato cauliflower curry), roasted eggplant with green onions (baingan fry with green onions), Bhindi Fry (Okra Fry ), Baingan Bharta (Mashed eggplant), Bharwan Bhindi (stuffed okra)

    Notes

    Please refer to the post for the following:
    1. Pro Tips For Soft Multigrain Methi Thepla
    2. Frequently Asked Questions
    3. Multigrain Methi Thepla Variations
    • Lauki Thepla - grate one small lauki (bottle gourd), about 2 cups. Add to the dough along with other ingredients. The important thing to note here is that lauki releases a lot of moisture. Do not keep the dough for a long time.
    • Mooli Thepla - simple, rustic flavor, mooli thepla is yet another winner. Use a small grated mooli, about 2 cups to prepare the dough. Like lauki, mooli releases a lot of moisture. Do not keep the dough for very long. I like to add some garam masala to the mooli thepla for that extra flavor.
    • Veggies Thepla - veggies like cabbage, carrot, and beetroot, add a nice color and flavor to thepla. Simply grate the veggies finely and add them to the dough.
    • Leafy Greens Thepla - or green thepla. Leafy greens like spinach, amaranth leaves, kale, and swiss chard, all are a great addition to this multigrain methi thepla. Finely chop the spinach and add it along with freshly chopped methi to bind the dough. For kale and swiss chard, first, blanch the greens. Chop and add the blanched veggies to prepare the dough.
    • Mint Thepla - skip the methi and add fresh mint leaves to make mint thepla. You can use about 2 tablespoons of dried mint leaves.
    • Kasuri Methi Thepla - Fresh methi leaves can be replaced with dried fenugreek leaves known as Kasuri methi. Add about 2 tablespoons of dried Kasuri methi to make the dough.
    • Tofu Thepla - use some soft, tofu to bind the dough. Adds a lot of protein, and makes it quite filling.

    Disclaimer

    Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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