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Millet Thepla with a Kumaoni Twist – A Backpacker’s Tale

A Journey, A Recipe, and A Newfound Love for Kumaoni Flavors

Priyanka Dave had always been a restless traveler, hopping from one destination to another with nothing but a backpack and an insatiable hunger for new experiences. But nothing prepared her for the warmth of a Kumaoni homestay in Munsyari, where she found herself in a smoky, open-air kitchen, rolling out millet Theplas infused with a local twist.


She hadn’t planned on cooking that evening. She was just another wanderer passing through the misty hills of Uttarakhand. But when the homestay’s host, Dadi Ma, saw Priyanka’s pack of wheat flour and dried methi peeking out of her bag, she chuckled, "Beta, Thepla toh banao, lekin yahan ka swad bhi daalo!"


And just like that, Thepla met Lesu, two humble, traditional breads from two distant lands, fused together in an unexpected culinary experiment.


In this article, you'll discover:

✔ A gripping travel story of how Gujarati Thepla met Kumaoni Lesu

✔ A unique recipe blending millet, methi, and local Kumaoni flavors

✔ The expert cooking tips shared by a homestay host in Munsyari

✔ Why millet and bhang seeds make this Thepla healthier

✔ A step-by-step guide to making it at home


If you love soulful food, cultural travel, and stories behind recipes, read on.


Woman rolling dough outdoors at sunrise, surrounded by mountains, wearing a brown jacket. Rustic setting with a wooden table.
Backpacker cooks millet Thepla with a Himalayan sunset view!

A Backpacker’s Struggle & A Homestay’s Secret Ingredient

Priyanka had made Theplas a hundred times before—but this time, something was different.


💡 The local flour felt coarse, different from the finely milled wheat she used back in

Ahmedabad.

💡 The wild methi leaves were more aromatic, picked fresh from the backyard.💡 And instead of oil, Dadi Ma handed her a small pot of mustard ghee—a Kumaoni staple.


"Thepla ke saath bhang ke beej daalo," the host suggested.


"Bhang ke beej?" Priyanka blinked. She had only heard of bhang in festival drinks.

"Yahan, hum ise tadke mein daalte hain. Bahut swadisht aur garam karta hai," Dadi Ma explained.


And that was her aha moment. A pinch of roasted bhang seeds (hemp seeds) added a nutty crunch to the dough, making this Thepla unlike anything Priyanka had ever tasted before.

Millet Thepla with a Kumaoni Twist – The Recipe


Ingredients You'll Need

🔾 1 cup ragi (finger millet) flour – High in iron & gluten-free

🔾 Âœ cup whole wheat flour – For softness and structure

🔾 ÂŒ cup fresh wild methi leaves – Aromatic & nutrient-rich

🔾 1 tbsp roasted bhang (hemp) seeds – Nutty & packed with protein

🔾 Âœ tsp turmeric – For color & anti-inflammatory benefits

🔾 1 green chili, finely chopped – Adds just the right kick

🔾 Âœ tsp ajwain (carom seeds) – Aids digestion

🔾 1 tbsp mustard ghee – For an authentic Kumaoni touch

🔾 Salt to taste

🔾 Warm water, as needed – To knead the dough


Step-by-Step Cooking Guide

đŸ”„ Step 1: Dry Roast & Crush the Hemp Seeds

  • Lightly toast the bhang seeds in a pan until they pop.

  • Crush them coarsely in a mortar-pestle for a nutty texture.


đŸ”„ Step 2: Knead the Dough

  • In a wide bowl, mix ragi flour, wheat flour, methi, ajwain, turmeric, and salt.

  • Add the crushed bhang seeds and chopped green chili.

  • Pour in warm water, kneading until soft and pliable.

  • Drizzle mustard ghee over it and let it rest for 10 minutes.


đŸ”„ Step 3: Roll & Cook the Theplas

  • Divide the dough into small balls and roll them out evenly.

  • Heat a tawa and cook each Thepla until golden spots appear, flipping with a wooden spatula.

  • Brush a little more ghee before serving.


đŸ”„ Step 4: Serve Hot with Kumaoni Raita

  • Mix grated pahadi cucumber, curd, rock salt, and a hint of bhang seeds for a traditional touch.


How is This Different from Regular Thepla?

Feature

Traditional Thepla

Kumaoni Fusion Thepla

Flour Base

Whole Wheat

Ragi + Wheat

Greens Used

Dried Methi

Wild Fresh Methi

Fat Source

Refined Oil

Mustard Ghee

Flavor Enhancer

Sesame Seeds

Bhang Seeds

Side Pairing

Pickle

Kumaoni Raita

The result? A smokier, nuttier, and heartier version of Thepla that melts in your mouth.


Flatbreads on a wooden plate with a bowl of yogurt topped with seeds and herbs. Fresh green leaves beside it. Warm, rustic setting.
Homemade millet Thepla with hemp-seed raita—taste the tradition!

From Munsyari to Ahmedabad: Taking the Recipe Back Home

Back in Ahmedabad, Priyanka recreated the recipe for her family.


At first, they were skeptical. “Bhang ke beej? Yeh kya naya tareeka hai?” her mother questioned.


But as soon as they took the first bite, silence fell over the table. Then came the nods of approval, the second servings, and the demand for the recipe.


That’s when Priyanka knew—this wasn’t just a fusion of two cuisines.It was a fusion of memories, travel, and the magic of learning from locals.

“A recipe is not just ingredients—it’s the story of the place where you learn it.”

FAQs – Because I Know You’ll Ask!


1. Can I make this Thepla without bhang seeds?

Absolutely! You can replace them with sesame seeds for a nutty crunch.


2. What’s the best alternative to wild methi?

Use regular methi or finely chopped spinach.


3. Can I store this Thepla for later?

Yes! Wrap them in a cloth and store them for 2-3 days. They taste great even when cold.


Your Turn – Try This, Tag Us, & Share Your Story!

If you love cultural fusion recipes, this is your sign to try something new!


📌 Make this Thepla-Lesu fusion at home.

📌 Tag us on Pinterest(@nomadsnorth) with your version!

📌 Have you ever learned a new recipe while traveling? Share in the comments!


Food isn’t just about eating—it’s about the stories behind every bite. So, next time you travel, don’t just taste. Learn, cook, and take a piece of that place with you.


Would you try this fusion recipe? Let me know below!Â đŸ‘‡đŸ”„

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