Multigrain Methi Thepla | मल्टीग्रेन मेथी थेपला | #MilletKhazana | Sanjeev Kapoor Khazana
Combined with the goodness of fenugreek leaves and multiple flours this thepla is too good to be true. Try it!
MULTIGRAIN METHI THEPLA
Ingredients
¼ cup whole wheat flour
2 tbsps finger millet (ragi / nachini) flour
2 tbsps pearl millet (bajra) flour
2 tbsps sorghum (jowar) flour
2 tbsps gram flour (besan)
2 tbsps oats flour
2 tbsps maize flour (makai ka atta)
1 cup chopped fenugreek leaves (methi)
¼ cup yogurt
¼ tsp carom seeds (ajwain)
3 tsps white sesame seeds
1½ tsps ginger-green chilli paste
½ tsp Tata Sampann Turmeric Powder
1 tsp red chilli powder
1½ tsps coriander powder
Salt to taste
2 tsps ghee + for applying
Pickle to serve
Onion rings to serve
Green chillies to serve
Method
1. Take whole wheat flour on a large plate add nachini flour bajra flour jowar flour gram flour oats flour maize flour chopped 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 ¾ cup water mix and knead to a soft dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
2. Take a portion of the dough shape it into a ball and slightly flatten it.
3. Dust the worktop with some whole wheat flour place the dough portion on it and roll into a thin disc.
4. Heat a non-stick tawa. Place the disc on it and cook 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: http://bit.ly/1h0pGXf
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