Multigrain Methi Thepla

Multigrain Methi Thepla is a healthy and delicious Indian bread 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.

 

Jump to:

• About Multigrain Methi Thepla
• Ingredients For Multigrain Methi Thepla THEPLA
• How To Make Methi Thepla
• Variations To Methi Thepla
• Tips For Soft Methi Thepla
• Frequently Asked Questions
• Serving Suggestions
• How To Store Methi Thepla
• Multigrain Methi Thepla

About 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.

Ingredients For Multigrain Methi Thepla THEPLA

2 cups atta (whole wheat flour)

½ cup besan (gram flour)

½ 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

½-3/4 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

 

How To Make Methi Thepla

Step 1: Knead The Dough

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.

Step 2: Roll The 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.

Step 3: Cook The Methi Thepla

You will need Tawa or griddle.

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

 

 

 

Variations To Methi Thepla

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. You may also like my Lauki Paratha.

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.

Mixed 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. This is very similar to my Spinach Paratha.

For this thepla recipe, I finely chop the spinach and add it 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. This is like my Tofu Palak Paratha. I like to serve tofu thepla with some jeera aloo or Bhindi Fry for a complete meal.

Pic Shown: Multigrain Methi Thepla

Tips For Soft 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 the 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 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.

Soft greens like spinach, dill, cilantro, garlic greens, and green onions may be incorporated into the dough directly. For hard textured greens such as kale or swiss chard, blanch them first and then add it to the dough.

Why is my 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 (kasuri methi)?

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 Suggestions

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

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

How To Store 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