Dairy-Free Methi Thepla
Discover the irresistible charm of Dairy-Free Methi Thepla, a wholesome flatbread infused with the earthy goodness of fresh fenugreek leaves and an aromatic blend of Indian spices. Perfect for vegan and lactose-intolerant diets, this recipe combines whole wheat flour and chickpea flour (besan) for a nutritionally balanced base. Thepla is quick to make and incredibly versatile — ideal for breakfast, lunch, or even a travel-friendly snack. Each bite bursts with vibrant flavors of cumin, coriander, and carom seeds (ajwain), while turmeric and red chili powder add a touch of warmth and color. Serve these golden, soft yet slightly crisp theplas with pickles or plant-based yogurt for a delightful dairy-free Indian meal. Whether you're looking for a healthy dinner or a meal prep staple, this easy methi thepla recipe is a must-try!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup Fresh fenugreek leaves (methi)
- 2 tablespoons Besan (chickpea flour)
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Carom seeds (ajwain)
- 1 teaspoon Salt
- 2 tablespoons Oil
- as needed Water
- 2 tablespoons Oil for cooking
Instructions
Rinse the fenugreek leaves thoroughly under running water to remove any dirt. Finely chop them and set aside.
In a large mixing bowl, combine the whole wheat flour, chopped fenugreek leaves, besan, turmeric powder, red chili powder, coriander powder, cumin powder, carom seeds, and salt.
Add the oil to the dry ingredients and mix well using your fingers until the oil is well incorporated into the flour.
Gradually add water, a little at a time, and knead into a soft, pliable dough. The amount of water required will depend on the moisture in the methi leaves. The dough should be similar in consistency to a dough for chapati.
Cover the dough with a damp cloth and let it rest for 10-15 minutes.
After resting, divide the dough into equal portions and roll each portion into a ball.
Dust a rolling surface and the dough ball with a little whole wheat flour to prevent sticking. Roll out each ball into a thin circle, approximately 6-7 inches in diameter.
Heat a tawa or flat griddle over medium heat. Place a rolled-out thepla on the hot tawa.
Cook on one side until you see bubbles forming on the surface, then flip it over. Apply a little oil on the cooked side.
Cook the other side until golden brown spots appear, then flip again and apply a little oil on the side now facing up.
Cook the thepla completely, ensuring both sides are nicely browned and crispy, then remove from heat.
Repeat the process with the remaining dough portions.
Serve the methi thepla hot or warm with pickles, yogurt, or any side dish of your choice. They can also be enjoyed on their own as a snack.
Nutrition Facts
Calories |
1502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2555 mg | 111% | |
| Total Carbohydrate | 201.1 g | 73% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 2.9 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1121 mg | 86% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3125 mg | 66% | |
*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.
