Masala Oats Methi Thepla with Oats

Veggie Twist Masala Oats Methi Thepla Recipe

Veggie Twist Masala Oats Methi Thepla is one of the many comfort foods to Gujarati’s. It makes a great travel food, like a baguette is to the French. The addition of oats into the recipe, add to the fiber and nutrition of the thepla.

Cooking time
40 min
Preparation time
10 min
Serves
4
5
5
4

foodie_meter

43

Fit Foodie Recipe Score

29

Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

The Fit foodie recipe scores more than the regular recipe because we have used yogurt, oats, wheat flour and methi leaves.

Ingredients

  • 2 cups whole wheat flour
  • 120 grams of Saffola veggie twist masala oats
  • 1/4 cup yogurt
  • 1 teaspoon turmeric powder
  • 1 teaspoon chilli powder (optional)
  • 1/2 teaspoon hing
  • 1/2 cup finely chopped fenugreek leaves
  • 1/2 teaspoon per thepla
  • Salt to taste

How to make Veggie Twist Masala Oats Methi Thepla

  • To begin making the thepla Recipe, in a large bowl combine all the dry ingredients, including the fenugreek leaves. Add the yogurt to the flour, oats and knead into a firm smooth dough adding little water only if required
  •  Finally add the a teaspoon of oil to coat the dough and knead until it is firm and smooth. Cover and allow the dough to rest for 15 minutes
  • Preheat the iron skillet on medium heat. Divide the dough into 15 portions
  • Roll the portions into balls; 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

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Comments

Veggie Twist Masala Oats Methi Thepla

too good mouth watering recipe

Mar 09, 2017

5
Average: 5 (1 vote)
4

oats methi tapla

very tasty

Oct 19, 2016

5
Average: 5 (1 vote)
4

U r fab make boring dishes wonderful my...

U r fab make boring dishes wonderful my baby very choosy can u tell the way to cook French fries in healthy way

May 13, 2015

4
Average: 4 (1 vote)
3

Very happy to see my recipe on Saffola F...

Very happy to see my recipe on Saffola Fit Foodie Website. Mazedaar Khao Jee Bharke :-)

Apr 14, 2015

4
Average: 4 (1 vote)
3
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