Low Sodium Thepla

Experience the delightful flavors of traditional Gujarati cuisine with a healthy twist in this Low Sodium Thepla recipe. Made with nutrient-rich whole wheat flour and fresh, aromatic fenugreek leaves (methi), these flatbreads are seasoned with a blend of turmeric, coriander, cumin, and a hint of grated ginger for a savory and flavorful profile. Bound together with low-fat yogurt, the dough achieves just the right level of softness, while the reduced oil and optional use of mild chili powder keep it light. Perfect as a breakfast option, lunchbox addition, or on-the-go snack, these theplas are not only low in sodium but also packed with wholesome ingredients. Serve them warm with a cooling dollop of yogurt or a side of low-sodium pickle for a satisfying, heart-healthy meal that doesn’t compromise on taste!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups Whole wheat flour
• 1 cup Fenugreek leaves (methi), finely chopped
• 1 cup Low-fat plain yogurt
• 0.5 teaspoon Ground turmeric
• 0.25 teaspoon Red chili powder (optional, adjust to taste)
• 1 teaspoon Coriander powder
• 0.5 teaspoon Cumin seeds
• 1 teaspoon Grated ginger
• 2 tablespoons Oil
• 0.25 cup Water
• 0.5 cup Whole wheat flour (for rolling)
• 2 teaspoons Oil (for cooking)

Directions

Step 1

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

Step 2

Add the low-fat yogurt and mix well to form a soft dough. If needed, add a small amount of water, one tablespoon at a time, to bring the dough together.

Step 3

Knead the dough for 5-7 minutes until it becomes smooth and pliable. Cover it with a damp cloth and let it rest for 15 minutes.

Step 4

Divide the rested dough into 10-12 equal portions and roll each portion into a ball.

Step 5

Lightly dust a clean surface or rolling board with whole wheat flour. Take one dough ball and roll it into a thin, round circle approximately 6-7 inches in diameter.

Step 6

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

Step 7

Cook for about 30 seconds, then flip it. Spread a few drops of oil on the cooked side and flip again.

Step 8

Spread a few drops of oil on the other side as well and cook until you see brown spots on both sides. Press gently with a spatula to cook evenly.

Step 9

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

Step 10

Serve the low-sodium theplas warm with a side of yogurt or a low-sodium pickle.

Nutrition Facts

Serving size	(794.7g)

Amount per serving	% Daily Value*
Calories	1588.9

Total Fat 48.8g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 0g
Cholesterol 13.7mg	0%
Sodium 307.6mg	0%
Total Carbohydrate 246.2g	0%
Dietary Fiber 44.1g	0%
Total Sugars 18.7g
Protein 59.3g	0%

Vitamin D 124.5IU	0%
Calcium 1166.8mg	0%
Iron 16.6mg	0%
Potassium 3025.4mg	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: 26.4%

Protein: 14.3%

Carbs: 59.3%