Whole30 Methi Thepla

Elevate your clean eating game with this nourishing and irresistibly flavorful Whole30 Methi Thepla recipe! Packed with fresh fenugreek leaves (methi) and a blend of almond, coconut, and cassava flours, this grain-free, gluten-free, and dairy-free flatbread is a wholesome twist on a traditional Indian favorite. Perfectly spiced with cumin, turmeric, freshly ground chili powder, and aromatic ginger and garlic, these theplas are bursting with bold flavors while being 100% Whole30-compliant. Whether enjoyed with a dollop of chutney, paired with a hearty soup, or savored on their own, these soft yet slightly crispy theplas make a versatile addition to your healthy meal repertoire. Quick and easy to prepare, they come together in just 40 minutes, making them ideal for busy weeknights or meal prepping. Try this satisfying recipe and enjoy a guilt-free indulgence that doesn’t compromise on taste!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 1 cup fresh methi (fenugreek) leaves
• 1 cup almond flour
• 0.25 cup coconut flour
• 0.5 cup cassava flour
• 1 teaspoon cumin powder
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon salt
• 0.5 cup water
• 2 tablespoons ghee (or coconut oil for vegan option)

Directions

Step 1

Wash the methi leaves thoroughly, pat them dry with a paper towel, and finely chop.

Step 2

In a large mixing bowl, combine almond flour, coconut flour, and cassava flour. Add cumin powder, turmeric powder, red chili powder, ginger paste, garlic paste, and salt. Mix well to form a uniform mixture.

Step 3

Fold in the chopped methi leaves. Mix well, ensuring the methi is evenly distributed throughout the flour mixture.

Step 4

Gradually add water a little at a time and knead the mixture into a smooth, pliable dough. The dough should not be too sticky.

Step 5

Divide the dough into 6 equal portions and roll each portion into a ball.

Step 6

Dust a clean surface with a little cassava flour. Take one dough ball and roll it into a thin, even circle of about 6 inches in diameter, similar to a tortilla. Repeat for remaining dough balls.

Step 7

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

Step 8

Cook for about 2 minutes, then flip. Spread a small amount of ghee (or coconut oil) on the cooked side.

Step 9

Cook the other side for another 2 minutes, apply ghee, and flip again.

Step 10

Cook until both sides are golden brown and cooked through.

Step 11

Remove from the pan and keep warm. Repeat the process with the remaining dough circles.

Step 12

Serve the Whole30 Methi Thepla warm with a side of compliant chutney or enjoy as is.

Nutrition Facts

Serving size	(556.8g)

Amount per serving	% Daily Value*
Calories	1275.5

Total Fat 83.6g	0%
Saturated Fat 25.0g	0%
Polyunsaturated Fat 0g
Cholesterol 84mg	0%
Sodium 2849.5mg	0%
Total Carbohydrate 108.2g	0%
Dietary Fiber 34.9g	0%
Total Sugars 8.4g
Protein 37.1g	0%

Vitamin D 0IU	0%
Calcium 1068.8mg	0%
Iron 75.4mg	0%
Potassium 2091.1mg	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: 56.4%

Protein: 11.1%

Carbs: 32.5%