How to Make Multigrain Thepla (Traditional & Healthy Version)
Multigrain Thepla is a beloved Gujarati flatbread, known for its rustic flavor, texture, and nourishing qualities. Traditionally enjoyed as a lunch or snack, Thepla is made with a blend of whole grain flours like wheat (atta), besan (chickpea flour), and jowar or bajra, making it a wholesome and filling meal. The addition of fresh methi (fenugreek leaves) and Indian spices infuses each bite with earthy, aromatic notes that are distinctively Gujarati. This dish holds a special place in Indian cuisine, especially in Gujarat, where it's a staple during travel, festivals like Navratri, and family get-togethers. Multigrain Thepla is especially popular for its versatility—it pairs well with dahi (curd), pickles, or enjoyed plain as a tiffin favorite. Its long shelf-life and nutrient-rich ingredients make it a top choice for busy families and health-conscious individuals. Whether you're looking for a quick lunch, a travel-friendly meal, or something light yet satisfying for festivals, Multigrain Thepla offers the perfect balance of taste, nutrition, and cultural tradition. The unique combination of flours and spices ensures a delightful eating experience, and it’s a great way to introduce more whole grains and greens into your diet.
Ingredients
Step-by-step instructions
Step 1 · In a large mixing bowl
In a large mixing bowl, combine atta, besan, jowar flour, bajra flour, chopped methi, turmeric, red chilli powder, coriander powder, ajwain, sesame seeds, and salt. Mix well.
Step 2 · Add low-fat curd and 1 tsp oil
Add low-fat curd and 1 tsp oil. Gradually add water and knead into a soft, smooth dough. Cover and rest for 10 minutes.
Step 3 · Divide the dough into 4 equal balls
Divide the dough into 4 equal balls. Dust each with a little atta and roll into thin circles (about 6 inches in diameter).
Step 4 · Heat a tawa (griddle) on medium flame
Heat a tawa (griddle) on medium flame. Place one rolled thepla on the tawa and cook for 30 seconds, then flip.
Step 5 · Drizzle a few drops of oil around the edges
Drizzle a few drops of oil around the edges, cook both sides until golden brown spots appear. Press gently with a spatula for even cooking.
Step 6 · Repeat the process with remaining dough balls
Repeat the process with remaining dough balls. Serve hot with curd or pickle.
Why this recipe is healthy
This Multigrain Thepla recipe is a healthy choice because it utilizes a blend of whole grains, which are rich in fiber and have a low glycemic index, aiding in blood sugar control. The inclusion of methi and minimal oil makes it heart-friendly and suitable for weight management. It’s a balanced meal with protein, complex carbs, and micronutrients, perfect for a nutritious lunch.
A note on tradition
Multigrain Thepla is a quintessential Gujarati dish, often prepared for festivals like Navratri and as a travel snack due to its long shelf-life. It’s a symbol of Gujarati culinary ingenuity, using local grains and greens to create a meal that’s both nourishing and flavorful. Thepla is enjoyed across households in Gujarat and is popularly served during family gatherings, picnics, and as a lunchbox staple.