Multigrain Methi Thepla #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

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)
cup yogurt
tsp carom seeds (ajwain)
3 tsps white sesame seeds
1 tsps ginger-green chilli paste
tsp Tata Sampann Turmeric Powder
1 tsp red chilli powder
1 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 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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