Vegan Methi Thepla

Experience the authentic flavors of Gujarat with this wholesome and aromatic Vegan Methi Thepla recipe, a delightful flatbread infused with the earthy goodness of fresh fenugreek leaves (methi). Made with a nutritious blend of whole wheat flour and besan (chickpea flour), these soft, spiced theplas are elevated with the bold flavors of ginger-garlic paste, cumin, sesame seeds, and a hint of turmeric and red chili powder. Perfect for breakfast, lunch, or as a travel-friendly snack, this easy-to-make vegan recipe is a versatile addition to your meal planning. Enjoy these golden theplas fresh off the skillet, paired with tangy vegan yogurt, spicy pickle, or your favorite chutney. Whether you’re looking for healthy vegan Indian recipes or flavorful fenugreek dishes, this Methi Thepla is sure to become a favorite!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups Whole wheat flour
• 0.5 cups Besan (chickpea flour)
• 1 cup Fresh fenugreek leaves
• 1 tablespoon Ginger-garlic paste
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Cumin seeds
• 1 teaspoon Salt
• 1 tablespoon Sesame seeds
• 3 tablespoons Oil
• 0.75 cups Water
• 0 as needed Oil (for cooking)

Directions

Step 1

Begin by washing the fresh fenugreek leaves thoroughly in water to remove any dirt. Drain well and chop finely.

Step 2

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

Step 3

Add 3 tablespoons of oil to the dry ingredients and mix using your fingers until the mixture resembles breadcrumbs.

Step 4

Gradually add water, a little at a time, and knead into a soft, smooth dough. Depending on the absorption level of the flour, you may need slightly more or less water.

Step 5

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

Step 6

After resting, divide the dough into equal portions, roughly the size of golf balls.

Step 7

On a lightly floured surface, roll each portion into a thin circle, similar to a tortilla, using a rolling pin. Ensure it's not too thick or too thin.

Step 8

Heat a non-stick skillet or tawa over medium heat. Place the rolled thepla on the skillet.

Step 9

Cook for about 1-2 minutes on one side, then flip; apply a small amount of oil on top, spreading evenly using the back of a spoon or spatula.

Step 10

Flip again and apply a small amount of oil on the other side. Press gently with the spatula and cook until both sides are golden and the thepla has small brown spots.

Step 11

Remove from the skillet and place on a plate lined with a paper towel. Repeat the process with the remaining dough balls.

Step 12

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

Nutrition Facts

Serving size	(772.0g)

Amount per serving	% Daily Value*
Calories	1731.9

Total Fat 72.1g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 2.1g
Cholesterol 0mg	0%
Sodium 2462.7mg	0%
Total Carbohydrate 230.2g	0%
Dietary Fiber 40.2g	0%
Total Sugars 7.9g
Protein 56.4g	0%

Vitamin D 0IU	0%
Calcium 958.0mg	0%
Iron 19.9mg	0%
Potassium 3239.9mg	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: 36.1%

Protein: 12.6%

Carbs: 51.3%