Multigrain Thepla | Jain Thepla Recipe

Multigrain Thepla

Cook Time: 25 mins
Quantity: 8 to 10 Theplas
Category: Parathas

Ingredients Quantity
Whole Wheat Flour / Atta 1 cup
Sorghum Flour / Jowar Atta ½ cup
Gram Flour / Besan ¼ cup
Salt ½ cup
Red Chilli Powder / Lal Mirchi ¾ cup
Turmeric Powder / Haldi ½ tsp
Asafetida / Hing ¼ tsp
Green Chilli Paste ½ tsp
Sesame Seeds / Til ¾ tablespoon
Oil 2 tsp
Water as required for Kneading
Oil as required for Roasting

# Cooking Multi Grain Thepla | Step by Step
1 In a large mixing bowl, add 1 cup of Whole Wheat flour (Atta), ½ cup of Jowar Flour, ¼ cup of Besan, ½ tsp of Salt, ¾ tsp of Red Chilli Powder, ½ tsp of Haldi, ¼ tsp of Hing, ½ tsp of Green Chilli Paste, ¾ tsp of Sesame Seeds(Til) and 2 tsp of Oil.
2 Mix it well and add Water as required to knead the soft dough.
3 Cover the dough and allow it to rest for 10 min.
4 After 10 Min, knead the dough again for more few seconds, take small portion of the dough, and start to roll into round 5 to 6 inch thin Thepla.
5 Now put the Thepla on preheated tawa and roast it with 2 tsp of Oil from both the sides.
6 If required with the help of masher slightly press Thepla and roast from both the sides.
7 In a similar way, make all the Theplas and serve hot with Yogurt (Dahi) or Pickle.

As we all know, a picture is worth a thousand words. Any recipe can be easily understood even with just a single image. Along with the steps above, you can also follow the pictorial representation given below. These are the major 9 steps while cooking Multi Grain Thepla and will help you to see whether your dish is coming as exactly or closer to the recipe given. Follow these well and enjoy your cooking. Happy Cooking!

Steps to Prepare Multi Grain Thepla

Useful Tips
– If the dough gets little sticky and rolling has a problem it is good to add some amount of dry flour to the dough to make it soft and pliable.

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