Gluten-Free Methi Thepla
Elevate your gluten-free cooking game with these wholesome and flavorful Gluten-Free Methi Theplas! Packed with the goodness of fresh fenugreek leaves (methi), this Gujarati-inspired flatbread combines gluten-free flours like chickpea, jowar, and rice to create a soft yet hearty texture. Infused with aromatic spices like cumin, turmeric, asafoetida, and a hint of ginger and green chili paste for that perfect kick, these theplas deliver a burst of flavor in every bite. The addition of sesame seeds adds a delightful crunch, making them an irresistible choice for breakfast, a light lunch, or a healthy snack. Cooked until deliciously golden on a skillet and served warm with yogurt or a tangy pickle, this nutritious and easy-to-make thepla recipe is perfect for anyone looking for a tasty, gluten-free option. Ideal for meal prep, travel-friendly, and full of robust flavors, these theplas are sure to become a family favorite!
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Recipe Information
Ingredients
- 100 grams Fresh fenugreek leaves (methi)
- 100 grams Gluten-free besan (chickpea flour)
- 100 grams Gluten-free jowar flour
- 50 grams Gluten-free rice flour
- 100 grams Plain yogurt
- 1 teaspoon Ginger paste
- 1 teaspoon Green chili paste
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.25 teaspoon Asafoetida (hing)
- 1 teaspoon Salt
- 1 tablespoon Sesame seeds
- 2 tablespoons Oil
- 120 ml Water
- 4 tablespoons Oil for cooking
Instructions
Wash the fenugreek leaves thoroughly, drain, and chop them finely.
In a large mixing bowl, add the besan, jowar flour, and rice flour.
Add the yogurt, ginger paste, green chili paste, cumin powder, turmeric powder, red chili powder, asafoetida, and salt to the flours.
Mix in the chopped fenugreek leaves and sesame seeds.
Add 2 tablespoons of oil to the mixture and start kneading the dough by gradually adding water. Knead until you form a semi-soft dough.
Cover the dough with a damp cloth and let it rest for 10 minutes.
Divide the dough into equal parts and shape each into a ball.
Roll each dough ball into a round disc of about 6 inches in diameter using a rolling pin. Use a little rice flour to prevent sticking if necessary.
Heat a non-stick skillet or tawa over medium heat.
Place the rolled thepla on the skillet and cook for about 1 minute or until you see bubbles starting to form.
Flip the thepla and drizzle some oil around the edges and on top. Cook for another minute or until golden brown spots appear.
Flip once more and press lightly with a spatula to ensure even cooking. Remove from heat once both sides are well cooked.
Repeat the process with the remaining dough balls.
Serve warm with yogurt or a pickle of your choice.
Nutrition Facts
Calories |
1814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.5 g | 131% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 2600 mg | 113% | |
| Total Carbohydrate | 189.2 g | 69% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 19.2 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 695 mg | 53% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2426 mg | 52% | |
*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.
