Multigrain Moringa Thepla

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

About Multigrain Moringa Theplha

Thepla is a savory flatbread from Gujarat, India, made with whole wheat flour, gram flour, yogurt, and mixed spices.

Today, I've included millet flours and moringa leaves for added nutrition and an earthy flavor that balances the yogurt and spices.

Moringa leaves are famous for their health benefits and are used in many traditional dishes across India. These Multigrain Moringa Theplas are soft, a little tangy, and very tasty. They're great for breakfast, lunchboxes, light meals, or snacks. They stay fresh for several days and can even be frozen, making them handy for busy days or travel.

Ingredients

• For the flour, combine whole wheat flour, gram flour (besan), bajra flour, jowar flour, and yellow corn flour. This mix makes the thepla good for you and filling.
• Choose tender, green, fresh moringa leaves for the best taste and nutrition. Avoid yellow or wilted leaves.
• Add yogurt or curd for a tang and to help keep the thepla soft and fresh longer.
• Use simple spices, red chili powder, turmeric, salt, and cumin-coriander powder to add flavor and color.
• Add sesame seeds for a little crunch and nutty flavor.
• Use oil for making the dough and cooking the thepla. Cold-pressed peanut oil gives the best flavor, but any cooking oil can be used.

See recipe card for quantities.

Instructions

1. Step 1: Place all the flours (whole wheat, bajra, jowar, besan, yellow corn) in a large mixing bowl. Add sesame seeds, chopped moringa leaves, red chili powder, turmeric, cumin-coriander powder, yogurt, 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.

2. Step 2: After resting, add 1 teaspoon of oil to the dough and knead it briefly again. Divide the dough into 20 equal balls by rolling each piece between your palms. Take one dough ball, dust it lightly with flour, and roll it into a circle about 8 inches wide. Make sure the thickness is even, not too thick or too thin.

3. Step 3: Heat a skillet (tawa) 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 it’s golden. Add ½ teaspoon oil to this side as well, flip once more, and cook until both sides are golden brown.

4. Step 4: 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. Multigrain Moringa Thepla is ready. Serve it with Chundo, mango pickle, curd, or masala chai.

Serving Suggestions

Serve your multigrain moringa Thepla hot with:

• Mango pickle, chutney or mango chunda
• Plain yogurt/curd/dahi
• Masala chai
• As a side with Batata nu Shaak or by itself with some ghee as a snack

Variations

• Lauki Thepla – Add grated bottle gourd for extra softness.
• Mooli Thepla – Use soft white radish for a simple, earthy taste.
• Plain Thepla – Omit the veggies for a simpler version.
• Kasuri Methi – Use dried fenugreek (Kasuri methi) instead of fresh moringa leaves.
• Other Greens – Try spinach, chard, methi leaves, or amaranth for variation.
• Vegan – To make this recipe vegan, simply replace regular yogurt with any plant-based yogurt. If you prefer not to use yogurt at all, omit it and add extra water when kneading the dough until it comes together smoothly.

How to Freeze and Store Thepla for 2 to 3 Months

• Let the theplas cool down completely after cooking.
• Wrap about 5 theplas together in aluminum foil, then put the wrapped theplas in a freezer-safe Ziploc bag.
• Store them in the freezer for up to 2-3 months.
• When you want to eat them, take out the amount you need. Let them sit at room temperature for about an hour, then warm them on a skillet (tawa) or in the microwave before serving.

Related

Looking for other Indian Flatbread recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this recipe:

Multigrain Moringa Thepla recipe

Author: Dhwani

117kcal

5 from 1 vote

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Prep 10 minutes mins

Cook 20 minutes mins

resting time 20 minutes mins

Total 50 minutes mins

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

Servings 20 thepla

Course Side Dish

Cuisine Indian

Ingredients

1x2x3x

• ▢ 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 teaspoon hing
• ▢ ½ teaspoon turmeric powder
• ▢ 1 teaspoon chili powder
• ▢ 1 ½ teaspoon salt or to taste
• ▢ 1 teaspoon coriander powder
• ▢ ½ teaspoon cumin powder
• ▢ 1 tablespoon sesame seeds
• ▢ 3 tablespoon plain yogurt Curd / dahi
• ▢ 1 tablespoon oil for the dough
• ▢ ⅔ cup water Or as needed
• ▢ Some more oil to cook the thepla around 1 teaspoon for each thepla

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Method

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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.
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.
3. Tip: Finely chopping the moringa leaves makes it easier to roll out the dough and prevents them from tearing.
4. Place all the flours, 1 cup whole wheat flour, ¼ cup bajri flour, ¼ cup jowar flour, ¼ cup besan, ¼ cup yellow corn flour } in a large mixing bowl. Add 1 tablespoon sesame seeds, chopped 2 cup moringa leaves, ¼ teaspoon hing, 1 teaspoon chili powder, ½ teaspoon turmeric powder, 1 teaspoon coriander powder, ½ teaspoon cumin powder, 3 tablespoon plain yogurt, 1 ½ teaspoon salt or to taste, and 1 tablespoon oil. Mix thoroughly until sfully combined.
5. Gradually add ⅔ cup 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 fot 15-20 minutes.
6. After resting, add 1 teaspoon of oil to the dough and knead it briefly again. Divide the dough into 20 equal balls by rolling each piece between your palms.
7. Take one dough ball, dust it lightly with flour, and roll it into a circle about 8 inches wide. Make sure the thickness is even, not too thick or thin.
8. Heat a skillet (tawa) over medium heat. Place a rolled thepla onto the skillet. Cook for about 30 seconds or until small bubbles form on the surface.
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 its golden. Add ½ teaspoon oil this side as well, flip once more, and cook until both sides are golden brown.
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.

Nutrition

Serving1theplaCalories117kcalCarbohydrates12gProtein3gFat6gSaturated Fat1gPolyunsaturated Fat2gMonounsaturated Fat3gTrans Fat0.02gCholesterol0.4mgSodium179mgPotassium121mgFiber1gSugar0.4gVitamin A35IUVitamin C52mgCalcium116mgIron1mg

Video

Notes

• Use more whole wheat flour than other flours for a softer texture.
• Don't add too much gram flour or millet flours, or the theplas may turn out dry.
• Add enough oil if storing or taking theplas for traveling.
• Adjust spices to your taste for a mild or spicy kick.
• Roll the dough neither too thin nor too thick, and cook on medium to high heat for the best texture and softness.

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