Dairy-Free Thepla
Discover the magic of "Dairy-Free Thepla," a flavorful vegan twist on the traditional Gujarati flatbread that’s perfect for any mealtime. Packed with the goodness of fresh fenugreek leaves (methi), chickpea flour, and aromatic spices like turmeric, cumin, and coriander, this nutritious recipe transforms simple pantry staples into a vibrant, spiced whole wheat bread. The secret to its soft, pliable texture lies in the perfectly kneaded dough, balanced with just the right amount of oil and water. Lightly pan-fried to golden perfection, these thin and wholesome flatbreads are versatile and travel-friendly, ideal for breakfast, lunch, or snacks. Serve them warm with tangy pickles, chutneys, or dairy-free yogurt for a complete, satisfying meal that’s naturally dairy-free and utterly delicious!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup Fresh fenugreek leaves (methi)
- 0.5 cup Besan (chickpea flour)
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Ginger paste
- 1 teaspoon Green chili paste
- 1 teaspoon Salt
- 4 tablespoons Oil (for dough and cooking)
- 0.5 cup Water
Instructions
Wash the fresh fenugreek leaves thoroughly and chop them finely.
In a large mixing bowl, add whole wheat flour, chopped fenugreek leaves, besan, turmeric powder, red chili powder, coriander powder, cumin seeds, ginger paste, green chili paste, and salt.
Add 2 tablespoons of oil to the dry mixture and rub it into the flour until the mixture resembles breadcrumbs.
Gradually add water, a little at a time, and knead into a soft, pliable dough. The dough should not be too sticky or too hard.
Cover the dough with a clean cloth and let it rest for 15 minutes.
Divide the dough into 8 equal portions and roll each portion into a smooth ball.
Lightly flour a clean rolling surface. Roll out each dough ball into an even circle about 6 inches in diameter. The thepla should be thin.
Heat a skillet or tawa over medium heat. Once hot, place a rolled-out thepla onto the skillet.
Cook for 30–40 seconds or until bubbles appear. Flip the thepla and spread a thin layer of oil on the cooked side.
Flip again and spread a thin layer of oil on the other side. Press lightly with a spatula to ensure even cooking and cook until golden brown spots appear on both sides.
Remove the thepla and place it in a clean kitchen towel. Repeat with the remaining dough balls.
Serve warm with pickle, chutney, or vegan yogurt. Theplas can also be stored in an airtight container for up to 2 days.
Nutrition Facts
Calories |
1665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2612 mg | 114% | |
| Total Carbohydrate | 229.0 g | 83% | |
| Dietary Fiber | 49.6 g | 177% | |
| Total Sugars | 7.7 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1152 mg | 89% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3571 mg | 76% | |
*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.
