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.
Ingredients
Scale
- 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)
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.
Notes
- This recipe yields approximately 20 theplas.
- Store any leftovers in an airtight container.
- These theplas can be enjoyed with yogurt or pickles.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Cooking on skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 thepla
- Calories: 117
- Sugar: 0 g
- Sodium: 200 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Multigrain Moringa Thepla, healthy Indian flatbread, moringa leaves recipe