Recipe of Any-night-of-the-week Multigrain methi thepla roll with bell pepper & paneer stuffing

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, multigrain methi thepla roll with bell pepper & paneer stuffing. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Multigrain Methi Thepla, a slightly different recipe for making Paratha like traditional Gujarati Thepla / flatbread. Well, how to make multigrain atta? Multigrain methi thepla is a healthy eating option for Lunch dinner or even for evening/morning snack. It is very old & popular gujrati recipe.

Multigrain methi thepla roll with bell pepper & paneer stuffing is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Multigrain methi thepla roll with bell pepper & paneer stuffing is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook multigrain methi thepla roll with bell pepper & paneer stuffing using 23 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Multigrain methi thepla roll with bell pepper & paneer stuffing:

1. Make ready For the thepla
2. Take 1 cup wheat flour
3. Get 1/2 cup gram flour
4. Get 1/4 cup ragi flour
5. Prepare 1/4 cup amarnath flour
6. Prepare 2 tbsp ground flax seed
7. Prepare 1 cup chopped Fenugreek leaves
8. Make ready 1-2 TSP ginger paste
9. Prepare 1 TSP chopped green chillies
10. Get 1 1/2 TSP salt or to taste
11. Take as needed Ghee to roast the theplas
12. Get Bell pepper and paneer stuffing
13. Make ready 2-3 tbsp mustard oil or refined oil
14. Make ready 1 onion thinly sliced
15. Make ready 1/2 red bell pepper cut in thin slices
16. Get 1/2 yellow bell pepper cut in thin slices
17. Get 1/2 green bell pepper cut in thin slices
18. Take 150 gm paneer cut into long 1/2 inch thick pieces
19. Make ready 1 TSP salt or to taste
20. Make ready 1 TSP jeera powder
21. Take 2 TSP dhaniya powder
22. Get 1 TSP garam masala
23. Get 3 tbsp chopped green coriander

This way you can incorporate some greens in their diet. along with. Thepla recipe - Learn to make delicious methi thepla with easy step by step photos and videos. Serve them for breakfast or a meal with some yogurt or Do not roll very thin or very thick. If you add bajra or jowar flour and more fenugreek leaves, the edges may turn uneven.

Instructions to make Multigrain methi thepla roll with bell pepper & paneer stuffing:

1. We will first make the thepla dough.
2. In a big bowl add all the ingredients for thepla except ghee. Using a little water make a soft pliable dough. Keep aside covered for 30 minutes.
3. Heat a tawa, grease it with some ghee. Take a small portion of the dough and make a ball out of it.
4. Using a little dry flour roll out the thepla. Put the thepla on the hot tawa and cook on both sides using ghee till brown spots appear and it is cooked on both sides properly. Keep the theplas in a cotton napkin and put them in a casserole closed tightly.
5. For the stuffing, heat oil in a kadai. Add the onions and saute till they turn light golden.
6. Add the bell peppers and cook till they turn a little soft yet retain a bite for about 3-4 minutes.
7. Now add the salt, dhaniya powder, jeera powder and garam masala. Add a tbsp of water to prevent the masalas from burning. Saute for 30 seconds.
8. Now add the paneer and chopped green coriander. Mix gently. Stuffing is ready.
9. Take a thepla, place a little stuffing on one end as shown, and roll the thepla tightly. Use a butter paper or tissue to secure your rolls.
10. Enjoy a healthy and complete meal any time of the day. Though I had them for breakfast with my cup of chai.

Serve them for breakfast or a meal with some yogurt or Do not roll very thin or very thick. If you add bajra or jowar flour and more fenugreek leaves, the edges may turn uneven. Roll the theplas thinly and cook them on a medium flame with little more oil, so that they will remain soft for a long time. Here, we have made tasty, healthy and filling theplas with a multi-grain dough perked up with methi leaves. While the methi leaves give a nice taste and aroma to the Multigrain.

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