Dairy-Free Thepla

Get ready to savor the vibrant flavors of Gujarat with this deliciously spiced Dairy-Free Thepla! This vegan twist on the traditional Indian flatbread is packed with the earthy goodness of fresh fenugreek leaves (methi) and the warmth of aromatic spices like turmeric, cumin, and coriander. Blended with whole wheat flour and besan (chickpea flour), these soft, pliable flatbreads are not only wholesome but also incredibly versatile. Perfect for breakfast, lunch, or a snack on the go, these theplas are easy to make and pair beautifully with tangy pickles, chutneys, or a dollop of vegan yogurt. Whether you're looking for a dairy-free alternative or simply wanting to explore Gujarati cuisine, this recipe promises a delightful burst of flavors in every bite!

Nutriscore Rating: 78/100

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)
• 0.5 cup Besan (chickpea flour)
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin seeds
• 1 teaspoon Ginger paste
• 1 teaspoon Green chili paste
• 1 teaspoon Salt
• 4 tablespoons Oil (for dough and cooking)
• 0.5 cup Water

Directions

Step 1

Wash the fresh fenugreek leaves thoroughly and chop them finely.

Step 2

In a large mixing bowl, add whole wheat flour, chopped fenugreek leaves, besan, turmeric powder, red chili powder, coriander powder, cumin seeds, ginger paste, green chili paste, and salt.

Step 3

Add 2 tablespoons of oil to the dry mixture and rub it into the flour until the mixture resembles breadcrumbs.

Step 4

Gradually add water, a little at a time, and knead into a soft, pliable dough. The dough should not be too sticky or too hard.

Step 5

Cover the dough with a clean cloth and let it rest for 15 minutes.

Step 6

Divide the dough into 8 equal portions and roll each portion into a smooth ball.

Step 7

Lightly flour a clean rolling surface. Roll out each dough ball into an even circle about 6 inches in diameter. The thepla should be thin.

Step 8

Heat a skillet or tawa over medium heat. Once hot, place a rolled-out thepla onto the skillet.

Step 9

Cook for 30–40 seconds or until bubbles appear. Flip the thepla and spread a thin layer of oil on the cooked side.

Step 10

Flip again and spread a thin layer of oil on the other side. Press lightly with a spatula to ensure even cooking and cook until golden brown spots appear on both sides.

Step 11

Remove the thepla and place it in a clean kitchen towel. Repeat with the remaining dough balls.

Step 12

Serve warm with pickle, chutney, or vegan yogurt. Theplas can also be stored in an airtight container for up to 2 days.

Nutrition Facts

Serving size	(747.8g)

Amount per serving	% Daily Value*
Calories	1665.4

Total Fat 66.2g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2612.5mg	0%
Total Carbohydrate 229.0g	0%
Dietary Fiber 49.6g	0%
Total Sugars 7.7g
Protein 56.4g	0%

Vitamin D 0IU	0%
Calcium 1152.2mg	0%
Iron 20.5mg	0%
Potassium 3570.6mg	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: 34.3%

Protein: 13.0%

Carbs: 52.7%