Multi Grained Thepla with Tomato Garlic Chutney

About Multi Grained Thepla with Tomato Garlic Chutney

Ingredients

• Whole wheat flour (atta) ⅔ cup
• Sorghum (jowar) flour ⅔ cup
• Gram flour (besan) ⅔ cup
• Green chillies, cerushed 2
• Red chilli powder 1 tsp
• Turmeric powder ½ tsp
• Ginger-garlic paste 1 tbsp
• Carom seeds (ajwain) 1 tsp
• Asafoetida (hing) 1 pinch
• Fresh fenugreek leaves (methi), chopped ½ medium bunch
• Coriander powder 1 tsp
• Cumin powder 1 tsp
• Salt to taste
• Oil as required
• Tomato garlic chutney
• Tomatoes, roughly chopped 1 kg
• Garlic cloves, chopped 2
• Oil 1 tbsp
• Medium onion, chopped 1
• Ginger, cut into thin strips 2 tsps
• Red chilli powder 1 tsp
• Salt 2 tsps
• Sugar ½ cup
• Black cardamoms, crushed ¾ tsp
• Raisins 4 tsps
• Almonds, blanched and peeled 10
• Vinegar 1½ tbsps

How to Make Multi Grained Thepla with Tomato Garlic Chutney (Stepwise Photos)

Method

1. Take whole wheat flour, sorghum flour and gram flour in a mixing bowl. Add green chillies, red chilli powder, turmeric powder, ginger-garlic paste, carom seeds, asafoetida, fenugreek leaves, coriander powder, cumin powder and salt and mix well. Add water as required and knead into a soft dough.
2. Add 1 tsp oil and knead again. Cover the dough with a damp cloth and rest for 15 minutes.
3. Divide the dough into small equal portions and shape them into balls. Roll each ball into a roti.
4. Heat a non-stick tawa, and cook each roti on it, turning sides and brushing a little oil, till they are evenly cooked on both sides. Arrange them on a serving platter.
5. To make tomato garlic chutney, heat oil in a non-stick pan, add garlic, onion and ginger and saute till onion becomes translucent.
6. Add red chilli powder and saute for 1-2 minutes. Add tomatoes and salt and mix well. Saute on medium heat till tomatoes become pulpy.
7. Add sugar and cook, stirring occasionally, till the mixture thickens.
8. Add black cardamoms, raisins, almonds and vinegar and cook till the mixture gets a chutney consistency.
9. Transfer into a serving bowl and serve with thepla.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps