Low Sodium Methi Thepla

Discover the wholesome goodness of **Low Sodium Methi Thepla**, a lighter twist on the traditional Gujarati favorite that's perfect for health-conscious food lovers. Crafted with nutrient-rich whole wheat flour and fresh fenugreek leaves, this aromatic flatbread bursts with earthy flavors and subtle spices like turmeric, cumin, and coriander. A dollop of plain yogurt adds a soft, pliable texture to the dough, while the absence of added sodium makes it heart-healthy without compromising on taste. Quick to prepare and easy to cook on a skillet, these theplas are an ideal choice for nutritious breakfasts, lunchboxes, or even travel-friendly snacks. Pair them with some cooling yogurt or a low-sodium pickle for a comforting, guilt-free meal that’s as delicious as it is nourishing.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups Whole wheat flour
• 1 cup Fresh fenugreek leaves (methi)
• 0.5 cup Plain yogurt
• 0.5 teaspoon Turmeric powder
• 0.25 teaspoon Red chili powder
• 0.5 teaspoon Coriander powder
• 0.5 teaspoon Cumin seeds
• 1 teaspoon Ginger paste
• 1 teaspoon Garlic paste
• 2 tablespoons Oil
• 0.5 cup Water

Directions

Step 1

Pick, wash, and finely chop the fresh fenugreek leaves.

Step 2

In a large mixing bowl, combine whole wheat flour, chopped fenugreek leaves, turmeric powder, red chili powder, coriander powder, cumin seeds, ginger paste, and garlic paste.

Step 3

Add the plain yogurt and oil to the dry ingredients and mix well using your hands.

Step 4

Gradually add water and knead the mixture into a soft and pliable dough. If necessary, add a little more water to achieve the desired consistency.

Step 5

Divide the dough into equal-sized balls, roughly the size of a golf ball.

Step 6

Preheat a non-stick skillet or tawa over medium heat.

Step 7

Roll each dough ball into a thin circle using a rolling pin, dusting with a little dry flour to prevent sticking.

Step 8

Place the rolled thepla onto the preheated skillet. Cook for about 1 to 2 minutes until bubbles form on the surface.

Step 9

Flip the thepla using a spatula, and spread a few drops of oil around the edges. Cook for another 1 to 2 minutes until both sides are golden brown with spots.

Step 10

Repeat the rolling and cooking process with the remaining dough balls.

Step 11

Serve the low sodium methi thepla warm with yogurt or a low-sodium pickle on the side.

Nutrition Facts

Serving size	(774.9g)

Amount per serving	% Daily Value*
Calories	1304.8

Total Fat 37.5g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 7.3mg	0%
Sodium 580.4mg	0%
Total Carbohydrate 205.9g	0%
Dietary Fiber 43.1g	0%
Total Sugars 10.0g
Protein 50.1g	0%

Vitamin D 58.8IU	0%
Calcium 1339.1mg	0%
Iron 16.2mg	0%
Potassium 3363.6mg	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: 24.8%

Protein: 14.7%

Carbs: 60.5%