Gluten-Free Thepla
Discover the vibrant flavors of traditional Gujarati cuisine with a modern twist in this Gluten-Free Thepla recipe! This dish brings together a wholesome blend of chickpea flour, rice flour, and tapioca flour, perfectly seasoned with aromatic spices like turmeric, cumin, and carom seeds. Freshly chopped fenugreek leaves (methi) add a delightful earthiness, while yogurt (or plant-based yogurt for a vegan option) keeps the theplas tender and flavorful. Quick and easy to prepare, these soft, golden flatbreads are pan-fried to perfection and pair wonderfully with yogurt, pickles, or your favorite chutneys. Perfect for a healthy breakfast, a lunchbox favorite, or a snack on the go, these gluten-free theplas are not only delicious but also versatile and nutritious. Enjoy a taste of India that fits perfectly into a gluten-free lifestyle!
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Recipe Information
Ingredients
- 1 cup Besan (chickpea flour)
- 0.5 cup Rice flour
- 0.5 cup Tapioca flour
- 1 cup Fenugreek leaves (methi), finely chopped
- 2 tablespoons Yogurt (dairy or plant-based for vegan)
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 1 teaspoon Green chili paste
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Carom seeds (ajwain)
- 0.75 teaspoon Salt
- 0.25 cup Water
- 2 tablespoons Cooking oil
- as needed Additional cooking oil for shallow frying
Instructions
In a large mixing bowl, combine the besan (chickpea flour), rice flour, and tapioca flour.
Add the finely chopped fenugreek leaves, yogurt, ginger paste, garlic paste, green chili paste, turmeric powder, coriander powder, cumin powder, carom seeds, and salt to the flour mixture.
Drizzle in 2 tablespoons of cooking oil and mix well to combine all the ingredients.
Gradually add water, 1 tablespoon at a time, to form a soft and pliable dough. Be careful not to make the dough too sticky or dry.
Divide the dough into equal portions and roll each portion into a ball.
Lightly dust a clean surface or parchment paper with rice flour. Roll each dough ball into a thin, round flatbread, about 6-7 inches in diameter.
Heat a skillet or tawa over medium heat. Once hot, place one thepla on the skillet.
Cook for about 1-2 minutes on each side until light brown spots appear, adding a few drops of oil around the edges as it cooks to prevent sticking and enhance browning.
Repeat with the remaining dough balls, stacking the cooked theplas on a plate lined with a clean kitchen towel.
Serve warm with yogurt, pickle, or a side of your choice. Theplas can also be stored in an airtight container and enjoyed later.
Nutrition Facts
Calories |
1479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 2292 mg | 100% | |
| Total Carbohydrate | 206.6 g | 75% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 16.4 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 773 mg | 59% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2488 mg | 53% | |
*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.
