How to make Oats Methi Masala Thepla ?

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Masala Thepla

Total Time: 40 min, Prep-10 min, cooking- 30 min

Level of making: medium,    Taste: Tasty,   Serve: 1-2

Fiberous and nutritious thepla / chapatti.

Thanks to the always – Nityanandam Shree the author of Yogic Recipes

Oats masala thepla is a vegetarian, traditional Gujarati food and has high nutritional value. Thepla is a staple food of the Gujarati community. It is cooked using a combination of spices and flavour. It is mainly made of wheat flour, oats, common kitchen masalas and fenugreek leaves. Theplas are healthy, filling and release energy slowly which is beneficial for health and performing daily tasks. They are also low in calories and saturated fats.  It is an easy and convenient option to carry theplas along with you when you are traveling or are out for a meeting.

Benefits masala thepla :-

Protein-rich: Though wheat may not have too much protein content, you can add curd or soya flour to the wheat to make it high in protein. Oats or barley can be added to increase the fibre content. A fibre-rich diet can prevent heart diseases, diabetes, weight gain and some forms of cancer.

Contains calcium and magnesium: A typical thepla recipe makes use of fenugreek leaves. Fenugreek leaves are rich in calcium and magnesium. Calcium helps in having stronger bones and teeth whereas magnesium has anti-ageing properties.

Rich in vitamins and minerals: The nutritional content depends on the ingredients you add to the theplas.  You can choose from a variety of vegetables like doodhi or bottle gourd, carrots and spinach which will make it rich in vitamins and minerals

Full of vitamin B-complex: Wheat is one of the main ingredients in thepla. Wheat as we all know is rich in B-complex vitamins and fibre. It converts foods into fuel allowing us to stay energised. It works on a cellular level and helps promote healthy skin, hair, eyes, liver and nerves.

 

To make your own Oats Masala Thepla here is the recipe

Ingredients masala thepla:-

  • 1 cup whole wheat flour (atta)

  • 1/2 cup of Patanjali masala oats – (powdered)

  • 2 tbsp. gram flour (besan) Or Ragi flour.

  • 1/4 cup yogurt

  • 1 teaspoon turmeric powder – use fresh grated turmeric if available.

  • 1 teaspoon chili powder (optional)

  • Just a pinch hing (asafoetida)

  • 1/2 cup finely chopped fenugreek leaves

  • A pinch of soda (baking soda – optional)

  • Salt to taste

Method / Directions & Preparation : –

  • To begin making the thepla Recipe, in a large bowl combine all the dry ingredients, including the fenugreek leaves & spices.

  • Add the yogurt to the flour, roasted powdered oats and knead into a firm smooth dough adding little water only if required.

  •  Finally add the a teaspoon of oil (if you are not a weight watcher) to coat the dough and knead until it is firm and smooth. Cover and allow the dough to rest for 15-20 minutes.

  • Preheat the iron skillet on medium heat. Divide the dough into small balls.

  • Roll the portions into chapattis / thepla ; flatten them with the palm of your hand.

  • Toss them on flour and roll them out into thin circles to approximately 6 inches in diameter. As you roll them out, you can keep tossing the dough in dry flour to prevent sticking when rolling them out.

  • Continue the same process of rolling the dough out with the remaining balls. It is ideal when you can roll out the all portions of dough before you can start cooking them.

  • With skillet on high heat, place the rolled out dough on the skillet. After a few seconds you will notice small air pockets popping out.

  • At this point flip the thepla and smear about 1/2 a teaspoon of oil and using a flat spatula and do a light pressing and turning motion to cook to the thepla.

  • Flip to the other side and press and turn in a similar way. You will notice brown spots around the cooked thepla. Remove from heat and place on a flat plate.

  • Continue the similar process with the remaining rolled out portions and stack the cooked thepla’s one above the other.

  • Stacking them maintains softness and prevents the thepla’s from drying out, preserving moisture, keeping their texture super soft.

  • Serve with Curd, raita or chutney.

  • Chew more to enjoy more.

Suggestions :-

Do not use chilly powder if you have piles or acidity problem.
Do not add yogurt if you are going to fry even little fry with oil. because oil & curd are unfavourable cominations according to The Ancient Yogic Tradition of Health & Fitness.
Over-use of hing can cause gastric trouble, so always use in trace amount.
Use unchopped methi in thepla, chopped fenugreek leaves makes thepla bitter.
Oats should be roasted & powdered,
You may add ragi flour instead besan to change the flavor.

Disclaimer:

yogafortheglobe.com does not guarantee any specific results as a result of the procedures mentioned here and the results may vary from person to person. The topics in these pages including text, graphics, videos and other material contained on this website are for informational purposes only and not to be substituted for professional medical advice.

 

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