Multi Grained Thepla with Tomato Garlic Chutney

Multi Grained Thepla with Tomato Garlic Chutney

Prep: 50 minutes

Cook: 30 minutes

Method: Easy

Course: Bread

Type: Gujarati

The popular gujarati snack served with tangy tomato garlic chutney is completely satiating


  • 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


  • 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.
  • Add 1 tsp oil and knead again. Cover the dough with a damp cloth and rest for 15 minutes.
  • Divide the dough into small equal portions and shape them into balls. Roll each ball into a roti.
  • 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.
  • To make tomato garlic chutney, heat oil in a non-stick pan, add garlic, onion and ginger and saute till onion becomes translucent.
  • 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.
  • Add sugar and cook, stirring occasionally, till the mixture thickens.
  • Add black cardamoms, raisins, almonds and vinegar and cook till the mixture gets a chutney consistency.
  • Transfer into a serving bowl and serve with thepla.