Heart-Healthy Methi Thepla
Packed with nutrition and bursting with flavor, Heart-Healthy Methi Thepla is a guilt-free twist on the traditional Gujarati flatbread, perfect for a wholesome meal or snack. This recipe combines the goodness of fresh fenugreek leaves, whole wheat flour, and besan (chickpea flour) to create a fiber-rich, diabetic-friendly dish that’s easy on the heart. Flavored with aromatic spices, garlic, and a touch of low-fat yogurt, these soft and flavorful theplas are pan-cooked with minimal olive oil for a healthier finish. Quick to prepare in under 35 minutes, they are ideal for busy lifestyles while offering authentic taste and nourishment. Enjoy them warm with a dollop of yogurt or tangy pickle for a light and satisfying meal that’s big on health and taste. Keywords: heart-healthy methi thepla, low-fat recipes, Indian flatbread, fenugreek recipes, healthy Gujarati food.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup Fresh fenugreek leaves
- 0.5 cup Besan (chickpea flour)
- 0.5 cup Low-fat plain yogurt
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 2 Garlic cloves, grated
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 0.5 cup Water
Instructions
Wash the fenugreek leaves thoroughly, remove the stems, and chop them finely.
In a large bowl, combine the whole wheat flour, besan, chopped fenugreek leaves, turmeric powder, red chili powder, coriander powder, cumin powder, grated garlic, salt, and low-fat yogurt.
Mix all the ingredients well, adding water gradually to form a soft and smooth dough. Knead the dough for about 5 minutes.
Cover the dough with a damp cloth and let it rest for 15 minutes.
Divide the dough into 10-12 equal balls.
Dust a rolling surface with a little flour and roll each ball into a thin circle, about 5-6 inches in diameter.
Heat a non-stick skillet or tawa over medium heat. Place a rolled thepla on it, and cook until small bubbles appear on the surface.
Flip the thepla, lightly brush or spray olive oil on the cooked side, and cook the other side until golden brown spots appear.
Flip again, apply a light oil coat, and ensure both sides are evenly cooked.
Repeat the process for the remaining dough balls.
Serve the methi theplas warm with a side of low-fat yogurt or a pickle of your choice.
Nutrition Facts
Calories |
1498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 2540 mg | 110% | |
| Total Carbohydrate | 234.2 g | 85% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 15.9 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1164 mg | 90% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3451 mg | 73% | |
*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.
