Low Carb Thepla
Satisfy your craving for traditional Indian flavors while staying true to your low-carb lifestyle with this delightful Low Carb Thepla recipe. Packed with nutrient-rich almond flour, flaxseed meal, and psyllium husk, these soft and pliable flatbreads are infused with aromatic spices and fresh fenugreek leaves (methi) for a burst of earthy goodness. The recipe caters to both dairy and dairy-free diets, offering Greek yogurt or unsweetened coconut yogurt as options to perfect the dough’s texture. Easy to roll and quick to cook, these gluten-free theplas pair beautifully with yogurt, tangy pickles, or a spicy chutney, making them an excellent choice for a healthy snack, lunch, or dinner. Ready in just 35 minutes, this keto-friendly take on traditional thepla is a flavorful triumph worth savoring!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Flaxseed meal
- 2 tablespoons Psyllium husk
- 0.75 cups Fresh fenugreek leaves (methi), finely chopped
- 1 unit Green chili, finely chopped
- 1 teaspoon Ginger, grated
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Coriander powder
- 0.5 teaspoon Salt
- 0.25 cup Greek yogurt (or unsweetened coconut yogurt for dairy-free version)
- 2 tablespoons Water
- 2 tablespoons Ghee or coconut oil for cooking
Instructions
In a large mixing bowl, combine almond flour, flaxseed meal, and psyllium husk. Mix well to form the base of your low-carb thepla dough.
Add the finely chopped fenugreek leaves, green chili, grated ginger, turmeric powder, cumin powder, coriander powder, and salt to the bowl. Mix all the dry ingredients thoroughly.
Add the Greek yogurt or unsweetened coconut yogurt to the dry mixture. Start kneading the dough gently with your hands.
Add water, one tablespoon at a time, as needed to bring the dough together. The dough should be soft and pliable but not sticky.
Divide the dough into 6 equal portions and roll each portion into a round ball.
Place one dough ball on a sheet of parchment paper or silicone rolling mat. Cover it with another sheet of parchment paper to prevent sticking.
Roll the dough ball into a thin circle using a rolling pin, about 6 inches in diameter. Repeat this process with the remaining dough balls.
Heat a non-stick skillet or tawa over medium heat. Once hot, place one rolled thepla on the skillet.
Cook the thepla for 1-2 minutes on one side, then flip. Brush the cooked side with a small amount of ghee or coconut oil.
Repeat on the other side, cooking for another 1-2 minutes until both sides are golden brown with slight char marks.
Remove the thepla from the skillet and keep it warm in a clean kitchen towel while you cook the remaining theplas.
Serve the low-carb theplas warm with yogurt, pickles, or chutney on the side.
Nutrition Facts
Calories |
1490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.8 g | 160% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 1234 mg | 54% | |
| Total Carbohydrate | 64.6 g | 23% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 8.2 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 751 mg | 58% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1131 mg | 24% | |
*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.
