Dairy-Free Methi Thepla

Discover the wholesome delight of Dairy-Free Methi Thepla, a traditional Gujarati flatbread bursting with earthy flavors and aromatic spices. This vegan-friendly recipe combines the goodness of whole wheat flour, protein-rich besan (chickpea flour), and fresh fenugreek leaves, creating a nutrient-packed dish that's perfect for any meal. Infused with turmeric, cumin, carom seeds, and a touch of red chili, these theplas offer a delicate balance of spice and savoriness. Soft, pliable, and easy to roll out, each thepla is cooked to golden perfection on a hot griddle with just a hint of oil. Enjoy them warm with pickles, plant-based yogurt, or as a convenient snack on the go. With its quick prep time and dairy-free charm, this methi thepla is a versatile and healthy addition to your recipe repertoire!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups Whole wheat flour
• 1 cup Fresh fenugreek leaves (methi)
• 2 tablespoons Besan (chickpea flour)
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Cumin powder
• 0.5 teaspoon Carom seeds (ajwain)
• 1 teaspoon Salt
• 2 tablespoons Oil
• 0 as needed Water
• 2 tablespoons Oil for cooking

Directions

Step 1

Rinse the fenugreek leaves thoroughly under running water to remove any dirt. Finely chop them and set aside.

Step 2

In a large mixing bowl, combine the whole wheat flour, chopped fenugreek leaves, besan, turmeric powder, red chili powder, coriander powder, cumin powder, carom seeds, and salt.

Step 3

Add the oil to the dry ingredients and mix well using your fingers until the oil is well incorporated into the flour.

Step 4

Gradually add water, a little at a time, and knead into a soft, pliable dough. The amount of water required will depend on the moisture in the methi leaves. The dough should be similar in consistency to a dough for chapati.

Step 5

Cover the dough with a damp cloth and let it rest for 10-15 minutes.

Step 6

After resting, divide the dough into equal portions and roll each portion into a ball.

Step 7

Dust a rolling surface and the dough ball with a little whole wheat flour to prevent sticking. Roll out each ball into a thin circle, approximately 6-7 inches in diameter.

Step 8

Heat a tawa or flat griddle over medium heat. Place a rolled-out thepla on the hot tawa.

Step 9

Cook on one side until you see bubbles forming on the surface, then flip it over. Apply a little oil on the cooked side.

Step 10

Cook the other side until golden brown spots appear, then flip again and apply a little oil on the side now facing up.

Step 11

Cook the thepla completely, ensuring both sides are nicely browned and crispy, then remove from heat.

Step 12

Repeat the process with the remaining dough portions.

Step 13

Serve the methi thepla hot or warm with pickles, yogurt, or any side dish of your choice. They can also be enjoyed on their own as a snack.

Nutrition Facts

Serving size	(578.4g)

Amount per serving	% Daily Value*
Calories	1502.1

Total Fat 64.8g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2554.9mg	0%
Total Carbohydrate 201.1g	0%
Dietary Fiber 45.2g	0%
Total Sugars 2.9g
Protein 46.2g	0%

Vitamin D 0IU	0%
Calcium 1120.6mg	0%
Iron 17.1mg	0%
Potassium 3124.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.1%

Protein: 11.8%

Carbs: 51.2%