Multi Grained Thepla with Tomato Garlic Chutney

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