Low Carb Methi Thepla
Delight in the wholesome goodness of Low Carb Methi Thepla, a flavorful twist on the traditional Gujarati flatbread that's perfect for those seeking a healthier, keto-friendly alternative. This recipe swaps out wheat flour for a nutrient-rich blend of almond and coconut flours, resulting in a soft, aromatic base that pairs beautifully with the fresh, earthy flavors of finely chopped methi (fenugreek) leaves. Spiced with turmeric, cumin, and a hint of chili powder, each bite bursts with authentic Indian flavors while keeping carbs to a minimum. Quick to prepare and versatile, these Theplas are cooked to golden perfection on a skillet with a touch of ghee, making them ideal for breakfast, lunch, or a snack. Serve them warm with Greek yogurt or a low-carb chutney for an irresistibly satisfying meal.
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Ingredients
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 1 cup Fresh methi (fenugreek) leaves, finely chopped
- 0.25 cup Greek yogurt
- 1 teaspoon Ginger paste
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Salt
- 1 tablespoon Sesame seeds
- 2 tablespoons Olive oil
- 2 tablespoons Water
- 1 tablespoon Ghee or oil for cooking
Directions
Step 1
In a large mixing bowl, combine almond flour, coconut flour, finely chopped methi leaves, Greek yogurt, ginger paste, turmeric powder, cumin powder, red chili powder, and salt.
Step 2
Add sesame seeds and olive oil to the mixture, and start kneading it into a dough. Gradually add water as needed to form a smooth and pliable dough. Adjust the amount of water if required.
Step 3
Divide the dough into 8 equal portions and roll each portion into a ball.
Step 4
Place a dough ball between two sheets of parchment paper and gently roll it out into a thin, round Thepla using a rolling pin. Ensure it is not too thick to cook evenly.
Step 5
Heat a non-stick tava or a flat skillet over medium heat.
Step 6
Carefully place the rolled-out Thepla on the hot skillet. Cook on one side for about 2-3 minutes until you see bubbles forming.
Step 7
Apply a few drops of ghee or oil and flip the Thepla. Cook for another 2-3 minutes on the other side until golden brown spots appear.
Step 8
Repeat the process with the remaining dough balls.
Step 9
Serve hot with a side of yogurt or your favorite low-carb chutney.
Nutrition Facts
| Serving size | (345.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1193.7 |
| Total Fat 100.9g | 0% |
| Saturated Fat 21.4g | 0% |
| Polyunsaturated Fat 4.7g | |
| Cholesterol 44.0mg | 0% |
| Sodium 1291.4mg | 0% |
| Total Carbohydrate 50.1g | 0% |
| Dietary Fiber 25.1g | 0% |
| Total Sugars 8.0g | |
| Protein 35.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 543.2mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 897.5mg | 0% |
Source of Calories