Low Carb Methi Thepla
Savor the wholesome flavors of traditional Gujarati cuisine with a modern twist in this **Low Carb Methi Thepla** recipe! Crafted with nutrient-dense almond flour and coconut flour, these gluten-free, keto-friendly flatbreads are infused with the earthy goodness of fresh fenugreek (methi) leaves and a medley of fragrant spices like turmeric, cumin, and red chili powder. Using creamy Greek yogurt for a tender texture, these theplas are perfect for those watching their carb intake without compromising on taste. Cooked to golden perfection with a touch of ghee or oil, they pair beautifully with yogurt or a tangy low-carb chutney for a satisfying meal any time of day. Quick and easy to prepare in under 35 minutes, this recipe is your go-to for a healthy, flavorful twist on a classic Indian staple.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 1 cup Fresh methi (fenugreek) leaves, finely chopped
- 0.25 cup Greek yogurt
- 1 teaspoon Ginger paste
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Salt
- 1 tablespoon Sesame seeds
- 2 tablespoons Olive oil
- 2 tablespoons Water
- 1 tablespoon Ghee or oil for cooking
Instructions
In a large mixing bowl, combine almond flour, coconut flour, finely chopped methi leaves, Greek yogurt, ginger paste, turmeric powder, cumin powder, red chili powder, and salt.
Add sesame seeds and olive oil to the mixture, and start kneading it into a dough. Gradually add water as needed to form a smooth and pliable dough. Adjust the amount of water if required.
Divide the dough into 8 equal portions and roll each portion into a ball.
Place a dough ball between two sheets of parchment paper and gently roll it out into a thin, round Thepla using a rolling pin. Ensure it is not too thick to cook evenly.
Heat a non-stick tava or a flat skillet over medium heat.
Carefully place the rolled-out Thepla on the hot skillet. Cook on one side for about 2-3 minutes until you see bubbles forming.
Apply a few drops of ghee or oil and flip the Thepla. Cook for another 2-3 minutes on the other side until golden brown spots appear.
Repeat the process with the remaining dough balls.
Serve hot with a side of yogurt or your favorite low-carb chutney.
Nutrition Facts
Calories |
1194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.9 g | 129% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1291 mg | 56% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 8.0 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 543 mg | 42% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 898 mg | 19% | |
*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.
