Keto Methi Thepla
Indulge in the wholesome flavors of **Keto Methi Thepla**, a low-carb twist on the traditional Gujarati flatbread. Made with almond flour, coconut flour, and psyllium husk, this keto-friendly recipe is packed with the earthy, aromatic goodness of fresh fenugreek leaves (methi). Spiced with a tantalizing blend of cumin, turmeric, and red chili powder, these soft and pliable theplas are perfect for those seeking a healthy, gluten-free alternative without compromising on taste. Bound together with creamy full-fat Greek yogurt and a touch of olive oil, this dough transforms into golden, fragrant flatbreads that are perfect for snacking, pairing with curries, or enjoying on their own. Quick to prepare and ideal for meal prep, Keto Methi Thepla offers a guilt-free taste of Indian cuisine that fits seamlessly into your low-carb lifestyle.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 2 tablespoons Psyllium husk powder
- 1 cup Fresh fenugreek leaves (methi), chopped
- 0.5 cup Greek yogurt, full-fat
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Red chili powder
- 0.5 teaspoon Salt
- 0.25 cup Water
- 4 tablespoons Ghee or coconut oil
Instructions
In a large mixing bowl, combine the almond flour, coconut flour, psyllium husk powder, ground cumin, turmeric powder, red chili powder, and salt.
Add the chopped fenugreek leaves to the dry mixture and mix well.
In a separate small bowl, whisk together the Greek yogurt and olive oil until smooth. Add this mixture to the dry ingredients.
Gradually add water a little at a time and knead the mixture until a smooth, pliable dough forms. It's important to go slow with the water to ensure the right dough consistency.
Once the dough is ready, divide it into 8 equal-sized balls.
Place one dough ball between two sheets of parchment paper and gently roll it into a thin circle, approximately 6 inches in diameter, using a rolling pin.
Heat a non-stick pan or griddle over medium heat and lightly grease it with ghee or coconut oil.
Place the rolled thepla on the hot pan and cook for 2-3 minutes until golden brown spots appear on the underside.
Flip the thepla and cook the other side, adding a little ghee or coconut oil as needed, until golden brown.
Repeat the rolling and cooking process for the remaining dough balls.
Serve immediately or store the cooked theplas in an airtight container until ready to serve. Enjoy as a keto-friendly snack or as a side with your favorite curry.
Nutrition Facts
Calories |
1698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.0 g | 185% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 1283 mg | 56% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 10.1 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 970 mg | 75% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1724 mg | 37% | |
*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.
