Multigrain Moringa Thepla: 7 Reasons to Love This Nutritious Flatbread

Name: Multigrain Moringa Thepla: 7 Reasons to Love This Nutritious Flatbread
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Indian
Ingredients: 1 cup whole wheat flour; ¼ cup bajri flour; ¼ cup jowar flour; ¼ cup besan; ¼ cup yellow corn flour (corn meal / makki ka atta); 2 cup moringa leaves; ¼ tsp hing; ½ tsp turmeric powder; 1 tsp chili powder; 1 ½ tsp salt or to taste; 1 tsp coriander powder; ½ tsp cumin powder; 1 tbsp sesame seeds; 3 tbsp plain yogurt (Curd / dahi); 1 tbsp oil (for the dough); 2/3 cup water (Or as needed); Some more oil to cook the thepla (around 1 tsp for each thepla)

by basmer

1 de February de 2026

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Multigrain Moringa Thepla is a flavorful and nutritious flatbread that can elevate any meal. Made with wholesome ingredients like whole grain flours, fresh moringa leaves, and a blend of spices, this dish is perfect for lunch boxes, picnics, or even quick dinners. The rich green color and aromatic spices make it a delightful addition to your table. Let’s dive into the details of this healthy Moringa Thepla recipe and explore its benefits!

Why You’ll Love This Multigrain Moringa Thepla

This delicious Multigrain Thepla offers numerous benefits that make it a must-try! First, it’s packed with nutrients thanks to the moringa leaves, known for their high vitamin and mineral content. Second, the use of multiple grains like bajri and jowar increases its fiber content, aiding digestion. Third, it’s a great option for those following a vegetarian diet, making it versatile and inclusive. Additionally, this Moringa flatbread is vegan-friendly and can easily be made gluten-free by substituting the flour types. Beyond its health benefits, it’s incredibly easy to prepare and can be enjoyed in various ways, making it a staple in any kitchen. Finally, this recipe serves as a fantastic healthy snack idea, especially when paired with yogurt or pickles!

Ingredients for Multigrain Moringa Thepla

Gather these items:

1 cup whole wheat flour
¼ cup bajri flour
¼ cup jowar flour
¼ cup besan
¼ cup yellow corn flour (corn meal / makki ka atta)
2 cup moringa leaves
¼ tsp hing
½ tsp turmeric powder
1 tsp chili powder
1 ½ tsp salt or to taste
1 tsp coriander powder
½ tsp cumin powder
1 tbsp sesame seeds
3 tbsp plain yogurt (Curd / dahi)
1 tbsp oil (for the dough)
2/3 cup water (Or as needed)
Some more oil to cook the thepla (around 1 tsp for each thepla)

How to Make Multigrain Moringa Thepla Step-by-Step

Step 1: Prepare moringa leaves by picking them off the stems. We will need fully packed cups of moringa leaves. Only use the leaves; discard the stems.
Step 2: Rinse the picked moringa leaves under cool running water. Drain thoroughly, then pat them dry using a kitchen or paper towel. Chop the leaves finely and set them aside for later use.
Step 3: Finely chopping the moringa leaves makes it easier to roll out the dough and prevents them from tearing.
Step 4: Place all the flours in a large mixing bowl. Add sesame seeds, chopped moringa leaves, hing, chili powder, turmeric powder, coriander powder, cumin powder, plain yogurt, salt, and oil. Mix thoroughly until fully combined.
Step 5: Gradually add water to the bowl and knead until the dough is soft and smooth, similar to roti dough. Knead for about 5 minutes. Cover the dough and let it rest for 15–20 minutes.
Step 6: After resting, add 1 teaspoon of oil to the dough and knead it briefly again. Divide the dough into 20 equal balls.
Step 7: Take one dough ball, dust it lightly with flour, and roll it into a circle about 8 inches wide.
Step 8: Heat a skillet over medium heat. Place a rolled thepla onto the skillet. Cook for about 30 seconds or until small bubbles form on the surface.
Step 9: Flip the thepla using a spatula. Drizzle about ½ teaspoon of oil over the thepla and spread it evenly. Flip again, press lightly with the spatula, and cook until golden. Add ½ tsp oil this side as well, flip once more, and cook until both sides are golden brown.
Step 10: Once both sides are golden and fully cooked, transfer the thepla to a plate or container. Repeat the process for all the remaining dough balls.

Pro Tips for the Perfect Multigrain Moringa Thepla

Keep these in mind:

This recipe yields approximately 20 theplas.
Store any leftovers in an airtight container.
These theplas can be enjoyed with yogurt or pickles.
For extra flavor, consider adding finely chopped green chilies or garlic to the dough.
When rolling the dough, ensure it is evenly flattened to avoid uneven cooking.

Best Ways to Serve Multigrain Moringa Thepla

Serve this delicious Moringa Thepla warm, alongside a bowl of yogurt or spicy pickles for a delightful meal. They also pair beautifully with curries or can be enjoyed as a healthy snack. For a quick meal, roll them up with some fresh vegetables and hummus for a nutritious wrap.

How to Store and Reheat Multigrain Moringa Thepla

To store, place any leftover Multigrain Moringa Thepla in an airtight container. They can be kept in the fridge for up to 4 days. To reheat, simply place them on a skillet for a couple of minutes on each side until warmed through. This method ensures they remain soft and delicious, making meal prep a breeze!

Frequently Asked Questions About Multigrain Moringa Thepla

What’s the secret to perfect Multigrain Moringa Thepla?

The secret lies in the dough consistency; it should be soft yet pliable. Ensure the moringa leaves are finely chopped to avoid tearing while rolling. This makes preparation smooth and easy!

Can I make Multigrain Moringa Thepla ahead of time?

Absolutely! You can prepare the dough ahead of time and store it in the fridge. Just let it sit at room temperature for 15-20 minutes before rolling out. You can also cook them and reheat as needed!

How do I avoid common mistakes with Multigrain Moringa Thepla?

To avoid common mistakes, ensure you knead the dough well for a few minutes and let it rest. This helps in achieving the desired softness. Also, keep an eye on the heat while cooking to prevent burning.

Variations of Multigrain Moringa Thepla You Can Try

Experiment with different variations of this Healthy Moringa Thepla recipe by adding ingredients like grated carrots, chopped spinach, or even different spices. You can also make a gluten-free version by using rice flour or chickpea flour instead of wheat. Each variation brings out unique flavors and nutritional benefits!

For more healthy recipes, check out Sweet Potato Biscuits or Creamy Potato Soup. You can also learn about the benefits of moringa here.

Multigrain Moringa Thepla: 7 Reasons to Love This Nutritious Flatbread

Author: basmer
Total Time: 50 minutes
Yield: 20 theplas 1x
Diet: Vegetarian

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Description

Nutritious and flavorful, this Multigrain Moringa Thepla is made with whole grain flours, fresh moringa leaves, yogurt, spices, and sesame seeds. This wholesome dish is perfect for any meal, lunch box, picnic, or travel.

Instructions

Prepare moringa leaves by picking them off the stems. We will need fully packed cups of moringa leaves. Only use the leaves; discard the stems.
Rinse the picked moringa leaves under cool running water. Drain thoroughly, then pat them dry using a kitchen or paper towel. Chop the leaves finely and set them aside for later use.
Finely chopping the moringa leaves makes it easier to roll out the dough and prevents them from tearing.
Place all the flours in a large mixing bowl. Add sesame seeds, chopped moringa leaves, hing, chili powder, turmeric powder, coriander powder, cumin powder, plain yogurt, salt, and oil. Mix thoroughly until fully combined.
Gradually add water to the bowl and knead until the dough is soft and smooth, similar to roti dough. Knead for about 5 minutes. Cover the dough and let it rest for 15–20 minutes.
After resting, add 1 teaspoon of oil to the dough and knead it briefly again. Divide the dough into 20 equal balls.
Take one dough ball, dust it lightly with flour, and roll it into a circle about 8 inches wide.
Heat a skillet over medium heat. Place a rolled thepla onto the skillet. Cook for about 30 seconds or until small bubbles form on the surface.
Flip the thepla using a spatula. Drizzle about ½ teaspoon of oil over the thepla and spread it evenly. Flip again, press lightly with the spatula, and cook until golden. Add ½ tsp oil this side as well, flip once more, and cook until both sides are golden brown.
Once both sides are golden and fully cooked, transfer the thepla to a plate or container. Repeat the process for all the remaining dough balls.