Thepla is famous Gujarati dish. It is same like paranthas but is rolled thinner and many varieties can be prepared by using different grain flours and leafy green vegetables. They are healthy, tasty and nutritious.
Oats, Jowar and Methi thepla has lots of health benefits. Oats are rich in protein and lower in carbohydrates. They help in controlling body weight as they help you feel fuller for longer duration and also helps in lowering blood pressure. Soluble fibers found in oats control blood sugar and thus help reduce the risk of type 2 diabetes. Oats are aggravating for Kapha but however dry baked oats in granola are fine.
Jowar or Sorghum is a millet and is the staple especially in western and southern parts of India. Jowar is gluten-free, high in dietary fiber, high in protein and cholesterol-free source of a variety of nutrients. Jowar is the rich source of iron and is packed with vitamins, minerals, and micronutrients like vitamin B, potassium, phosphorus, zinc, copper, antioxidants and over 20 micronutrients.
Methi leaves and fenugreek seeds are a rich source of medicinal properties. Methi contains iron, dietary fibers, Vitamin A, B6 and C, copper, potassium, thiamine, folic acid, riboflavin, sodium, copper, potassium and many other micro nutrients. Methi contains a compound dysgenic which has estrogen-like properties, as well as steroidal saponins that lowers cholesterol. Methi is very helpful in diabetes, urinary disorders, and digestive system problems. It is especially helpful for curing vata- type digestion where there is the tendency for gas or bloating.
- 1 cup oats ground to the coarse flour
- 1 cup whole wheat flour or Atta
- 1 cup jowar flour
- 1 tbsp. besan or gram flour
- 1 tbsp corn flour or makki ka atta
- ¾ tbsp green chili, garlic and ginger paste
- ½ cup sour yogurt
- 1 tsp sesame seeds
- 1 tsp saunf
- Salt to taste
- ½ tsp turmeric powder
- ½ tsp red chili powder
- 1 cup finely chopped fresh methi and coriander
- 2 tbsp. oil + more for shallow fry
- Little wheat flour for dusting.
- Roast besan in a heavy-based pan for 4-5 minutes. Cool it down.
- Combine all the ingredients in a bowl. Add 2tbsp oil and knead into a semi-soft dough with little water.
- Make small balls of dough and roll into flat rotis using whole wheat flour for dusting.
- Heat the Tava ( griddle ) on medium flame and cook theplas with applying little oil on both sides. Cook well till the color changes to light brown.
- Serve hot with curd, coriander chutney or any pickle.