Keto Methi Thepla
Discover the ultimate low-carb twist on a traditional Gujarati favorite with this Keto Methi Thepla recipe! Packed with the earthy goodness of fresh fenugreek leaves and a flavorful blend of spices like cumin, turmeric, and red chili powder, this gluten-free flatbread is made with a wholesome combination of almond flour, coconut flour, and psyllium husk for the perfect pliable texture. The addition of creamy, full-fat Greek yogurt keeps the theplas soft and satisfying, while ghee or coconut oil adds a delicious richness during cooking. Ready in just 40 minutes, these keto-friendly theplas are perfect as a snack, a side dish, or a convenient on-the-go meal. Savor a healthier version of a beloved classic without compromising on taste!
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Ingredients
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 2 tablespoons Psyllium husk powder
- 1 cup Fresh fenugreek leaves (methi), chopped
- 0.5 cup Greek yogurt, full-fat
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Red chili powder
- 0.5 teaspoon Salt
- 0.25 cup Water
- 4 tablespoons Ghee or coconut oil
Directions
Step 1
In a large mixing bowl, combine the almond flour, coconut flour, psyllium husk powder, ground cumin, turmeric powder, red chili powder, and salt.
Step 2
Add the chopped fenugreek leaves to the dry mixture and mix well.
Step 3
In a separate small bowl, whisk together the Greek yogurt and olive oil until smooth. Add this mixture to the dry ingredients.
Step 4
Gradually add water a little at a time and knead the mixture until a smooth, pliable dough forms. It's important to go slow with the water to ensure the right dough consistency.
Step 5
Once the dough is ready, divide it into 8 equal-sized balls.
Step 6
Place one dough ball between two sheets of parchment paper and gently roll it into a thin circle, approximately 6 inches in diameter, using a rolling pin.
Step 7
Heat a non-stick pan or griddle over medium heat and lightly grease it with ghee or coconut oil.
Step 8
Place the rolled thepla on the hot pan and cook for 2-3 minutes until golden brown spots appear on the underside.
Step 9
Flip the thepla and cook the other side, adding a little ghee or coconut oil as needed, until golden brown.
Step 10
Repeat the rolling and cooking process for the remaining dough balls.
Step 11
Serve immediately or store the cooked theplas in an airtight container until ready to serve. Enjoy as a keto-friendly snack or as a side with your favorite curry.
Nutrition Facts
| Serving size | (568.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1698.5 |
| Total Fat 144.0g | 0% |
| Saturated Fat 49.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 182.7mg | 0% |
| Sodium 1283.0mg | 0% |
| Total Carbohydrate 73.5g | 0% |
| Dietary Fiber 40.9g | 0% |
| Total Sugars 10.1g | |
| Protein 42.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 969.7mg | 0% |
| Iron 11.8mg | 0% |
| Potassium 1723.7mg | 0% |
Source of Calories