High Protein Thepla
Elevate your traditional Gujarati thepla with this nutritious and protein-packed twist—High Protein Thepla! Perfect for busy weekdays or meal prepping, this recipe blends chickpea flour, whole wheat flour, and soy flour for a hearty and healthy base loaded with plant-based proteins. Freshly chopped methi leaves (fenugreek) bring a herby, aromatic flavor, while a medley of spices like turmeric, cumin, and ajwain add a delightful zing. Greek yogurt or a vegan alternative keeps the dough soft and pliable, making the theplas irresistibly tender and delicious. Quick to prepare in just 40 minutes, these versatile, golden-brown flatbreads pair beautifully with yogurt, tangy pickle, or your favorite chutney. Whether for breakfast, lunch, or a snack, High Protein Thepla is a nourishing treat you’ll crave.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 cup Chickpea flour (besan)
- 1 cup Whole wheat flour
- 0.5 cup Soy flour
- 1 cup Methi leaves (fenugreek leaves), finely chopped
- 0.25 cup Greek yogurt (or plant-based yogurt for vegan option)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Ajwain seeds (carom seeds)
- 1 teaspoon Salt
- 1 tablespoon Sesame seeds
- 4 cloves Garlic, minced
- 2 tablespoons Oil
- 0.25 cup Water
- 2 tablespoons Oil for cooking
Instructions
In a large mixing bowl, combine chickpea flour, whole wheat flour, soy flour, turmeric powder, red chili powder, cumin powder, ajwain seeds, sesame seeds, and salt.
Add the finely chopped methi leaves, minced garlic, and oil to the dry ingredients.
Mix in the Greek yogurt (or plant-based yogurt for a vegan option) and start incorporating the ingredients together.
Add water gradually to form a soft, pliable dough. Knead the dough for 5 minutes to make it smooth.
Cover the dough with a damp cloth and let it rest for 15 minutes.
Divide the dough into equal portions and roll each portion into small balls.
Lightly flour the surface and roll out each ball into a thin, round disc, approximately 6–7 inches in diameter.
Heat a non-stick pan or griddle on medium heat. Place one rolled-out thepla on the pan.
Cook for 1–2 minutes on one side, then flip and brush a small amount of oil on the cooked side.
Flip again and brush oil on the other side. Press the edges gently with a spatula to ensure even cooking.
Cook until both sides have golden-brown spots. Repeat the process with the remaining dough balls.
Serve the high-protein theplas warm with yogurt, pickle, or your favorite chutney.
Nutrition Facts
Calories |
295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 351 mg | 15% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 3.5 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 551 mg | 12% | |
*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.
