Soy-Free Thepla

Discover the ultimate Soy-Free Thepla recipe, a wholesome twist on the classic Gujarati flatbread loaded with flavor and nutrition! This version skips soy while embracing the earthy goodness of whole wheat and chickpea flours combined with aromatic spices like cumin, coriander, and carom seeds. The star ingredient, fresh fenugreek leaves (methi), adds a delightful bitterness and vibrant aroma that pairs perfectly with the tender, pliable dough. Easily adaptable for vegan diets with dairy-free yogurt, this versatile, quick-to-make recipe serves as an ideal breakfast, snack, or travel-friendly meal. Serve these golden, pan-cooked delights with a side of tangy yogurt, spicy pickle, or chutney for an unforgettable culinary experience.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 cups Whole wheat flour
• 0.5 cups Chickpea flour (besan)
• 1 cup Fresh fenugreek leaves (methi), finely chopped
• 0.25 cup Plain yogurt (or dairy-free yogurt for a vegan option)
• 0.25 cup Water
• 0.5 teaspoons Turmeric powder
• 0.5 teaspoons Red chili powder
• 0.5 teaspoons Ground cumin
• 0.5 teaspoons Ground coriander
• 0.5 teaspoons Carom seeds (ajwain)
• 1 teaspoons Salt
• 1 teaspoons Ginger-garlic paste
• 2 tablespoons Oil (plus extra for cooking)

Directions

Step 1

In a large mixing bowl, combine the whole wheat flour, chickpea flour, turmeric powder, red chili powder, ground cumin, ground coriander, carom seeds, and salt.

Step 2

Add the finely chopped fresh fenugreek leaves, ginger-garlic paste, and yogurt to the dry ingredients.

Step 3

Mix the ingredients thoroughly, then add the oil and begin kneading to form a soft dough. Gradually add water as needed to bring the dough together. The dough should be smooth and pliable but not sticky.

Step 4

Cover the dough with a damp cloth and let it rest for 10 minutes.

Step 5

After resting, divide the dough into 10-12 equal portions and roll each into a round ball.

Step 6

On a lightly floured surface, roll out each dough ball into a thin circle, approximately 6-8 inches in diameter.

Step 7

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

Step 8

Cook for about 30 seconds, then flip. Apply a small amount of oil on the top surface using a brush or spoon. Flip again and press lightly with a spatula to ensure even cooking.

Step 9

Cook until both sides are golden brown with brown spots, then remove from the skillet.

Step 10

Repeat with the remaining dough balls, stacking the cooked theplas on a plate lined with a kitchen towel to keep them warm.

Step 11

Serve the theplas warm with yogurt, pickle, or chutney of your choice.

Nutrition Facts

Serving size	(533.1g)

Amount per serving	% Daily Value*
Calories	1393.9

Total Fat 39.6g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat 0g
Cholesterol 3.9mg	0%
Sodium 2458.8mg	0%
Total Carbohydrate 222.4g	0%
Dietary Fiber 38.5g	0%
Total Sugars 10.2g
Protein 52.0g	0%

Vitamin D 31.5IU	0%
Calcium 497.8mg	0%
Iron 15.8mg	0%
Potassium 2223.6mg	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: 24.5%

Protein: 14.3%

Carbs: 61.2%