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Multigrain Moringa Thepla Recipe

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Multigrain Moringa Thepla is a nutritious and flavorful Indian flatbread made with a blend of whole grain flours, fresh moringa leaves, yogurt, and aromatic spices. This wholesome dish offers a perfect balance of taste and health benefits, ideal for meals, lunch boxes, picnics, or travel.

Ingredients

Flours & Seeds

  • 1 cup whole wheat flour
  • ¼ cup bajri flour (pearl millet flour)
  • ¼ cup jowar flour (sorghum flour)
  • ¼ cup besan (gram flour)
  • ¼ cup yellow corn flour (cornmeal/makki ka atta)
  • 1 tablespoon sesame seeds

Vegetables & Dairy

  • 2 cups fresh moringa leaves, finely chopped
  • 3 tablespoon plain yogurt (curd/dahi)

Spices & Seasonings

  • ¼ teaspoon hing (asafoetida)
  • ½ teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 1 ½ teaspoon salt or to taste
  • 1 teaspoon coriander powder
  • ½ teaspoon cumin powder

Oils & Liquids

  • 1 tablespoon oil for the dough
  • ⅔ cup water (or as needed for dough)
  • Additional oil for cooking theplas (about 1 teaspoon per thepla)

Instructions

  1. Prepare Moringa Leaves: Pick fresh moringa leaves off the stems, discarding the stems. Rinse the leaves under cool running water, drain thoroughly, and pat dry with a kitchen or paper towel. Finely chop the leaves and set aside to use later.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the whole wheat flour, bajri flour, jowar flour, besan, yellow corn flour, sesame seeds, hing, chili powder, turmeric powder, coriander powder, cumin powder, and salt. Stir together to mix the flours and spices evenly.
  3. Add Wet Ingredients and Knead Dough: Add the finely chopped moringa leaves, plain yogurt, and 1 tablespoon oil to the dry mixture. Gradually pour in about ⅔ cup water while kneading to form a soft, smooth dough, similar to roti dough. Knead for about 5 minutes to develop elasticity.
  4. Rest the Dough: Cover the dough with a damp cloth and let it rest for 15-20 minutes. This helps the flavors to meld and makes rolling easier.
  5. Divide and Shape: After resting, knead the dough briefly with 1 teaspoon of oil added. Divide the dough into 20 equal portions, rolling each into a smooth ball.
  6. Roll the Theplas: Take one dough ball, dust it lightly with flour, and roll it into a circle approximately 8 inches in diameter, ensuring an even thickness—not too thin or thick.
  7. Cook the Theplas: Heat a skillet (tawa) over medium heat. Place the rolled thepla onto the hot skillet. Cook for about 30 seconds or until small bubbles appear on the surface. Flip the thepla using a spatula.
  8. Apply Oil and Cook Both Sides: Drizzle about ½ teaspoon oil over the cooked side and spread evenly. Flip again, press lightly with the spatula, and cook until golden brown. Add another ½ teaspoon oil on the other side, flip once more, and cook until both sides are evenly golden and fully cooked.
  9. Repeat and Serve: Transfer the cooked thepla to a plate or container. Repeat the rolling and cooking process for the remaining dough balls until all theplas are done. Serve warm or store for travel or later use.

Notes

  • Use a higher proportion of whole wheat flour compared to other flours for a softer texture.
  • Avoid adding too much gram flour or millet flours as it can make the theplas dry.
  • Add enough oil when cooking or storing if you plan to take theplas for traveling to keep them moist.
  • Adjust spice levels according to your preference for mild or spicy flavor.
  • Roll the dough to an even thickness, neither too thin nor too thick, and cook on medium to high heat for the best texture and softness.

Find it online: https://bitezly.com/multigrain-moringa-thepla-recipe/