Palak Ragi & Oats Wheat Thepla
This Palak Ragi & Oats Wheat Thepla is a great addition to your meal plan for diabetes management, offering a delicious, healthy, and nutrient-dense alternative to regular flatbreads.
1 Piece
For 4 people
Difficulty
Easy
Taste
Unknown
Health Benefits
High in Fiber: Supports digestion and helps regulate blood sugar levels.
Rich in Iron: Boosts red blood cell production and prevents anemia.
Low Glycemic Index: Ideal for diabetes management.
Heart-Healthy: Oats help in maintaining cholesterol levels.
Bone Health: Ragi is high in calcium, promoting strong bones.
120 kcal
in 66g
Protein:
4g
Fats:
5g
Carbs:
16g
Cholesterol:
2mg
Sodium, Na:
190mg
Potassium, K:
180mg
The Palak Ragi & Oats Wheat Thepla is a healthy twist on the traditional thepla, loaded with the goodness of spinach, ragi, oats, and wheat. This fiber-rich and nutritious recipe is perfect for those managing diabetes, as it helps regulate blood sugar levels while promoting digestive health. With the added benefit of spinach, this thepla provides a healthy dose of iron and vitamins, making it ideal for a wholesome meal.
Allergy Advice
This recipe contains Gluten. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
4
quarter cup Ragi flour
quarter cup Whole wheat flour
quarter cup Oats flour
quarter cup Besan
1 cup Spinach, Chopped
half teaspoon Cumin seeds
half teaspoon Turmeric powder
half teaspoon Red chili powder
half teaspoon Carom seeds
half teaspoon Salt
1 tablespoon Curd
2 tbsp Oil
half cup Water
Tips
You can adjust the spice level by increasing or decreasing chili powder.
Replace wheat flour with millet flour for a gluten-free version.
Add finely chopped methi (fenugreek) leaves for added flavor and health benefits.
Directions
In a large mixing bowl, combine ragi flour, wheat flour, oats flour, and besan. Add the chopped spinach, cumin seeds, turmeric, chili powder, carom seeds, and salt. Mix everything well.
Add yogurt and oil, then gradually add water while kneading to form a soft and pliable dough. Cover and let the dough rest for 10 minutes.
Divide the dough into equal portions and roll each portion into a ball. Using a rolling pin, flatten each ball into a round disc, about 6-7 inches in diameter.
Heat a tawa (flat pan) over medium heat. Place one thepla on the pan and cook for a minute. Flip and brush the cooked side with oil. Flip again and brush the other side with oil. Cook until both sides are golden brown and crispy. Repeat with the remaining dough balls.
Notes
People with gluten intolerance should avoid this recipe due to the wheat content.
Individuals with kidney disorders may need to limit spinach due to its high oxalate content.
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