Low Fat Methi Thepla
Savor the wholesome goodness of **Low Fat Methi Thepla**, a delightful Gujarati flatbread that combines the earthy flavors of fresh fenugreek leaves with the warmth of aromatic spices. Made with nutrient-rich whole wheat flour, low-fat yogurt, and just a dash of oil, this thepla is a healthier spin on the classic dish while retaining its traditional essence. Perfectly seasoned with turmeric, red chili powder, cumin seeds, and ginger paste, each bite is a burst of flavor. The soft, pliable dough is rolled thin and cooked to golden perfection on a tawa, resulting in a light and nutritious meal that pairs beautifully with a side of yogurt or tangy pickle. Quick to prepare and ideal for breakfast, lunchboxes, or travel, this guilt-free version of methi thepla is a must-try for anyone seeking a low-fat yet authentic Indian culinary experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup Fresh fenugreek leaves
- 0.5 cup Low-fat yogurt
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Ginger paste
- 1 teaspoon Cumin seeds
- 1 teaspoon Salt
- 2 teaspoons Oil
- as needed Water
Instructions
Wash the fenugreek leaves thoroughly, chop them finely and set aside.
In a large mixing bowl, combine the whole wheat flour, chopped fenugreek leaves, low-fat yogurt, turmeric powder, red chili powder, ginger paste, cumin seeds, and salt.
Add 1 teaspoon of oil to the mixture.
Gradually add water little by little and knead the ingredients into a soft and pliable dough. Make sure the dough is neither too sticky nor too dry.
Once the dough is ready, cover it with a clean cloth and let it rest for about 10 minutes.
Divide the rested dough into small equal-sized balls.
Lightly dust a flat surface or rolling board with flour and roll each ball into a thin circle of approximately 6 inches in diameter.
Heat a non-stick pan or tawa over medium heat.
Place the rolled thepla on the heated pan and cook for about 1-2 minutes until bubbles form on the surface.
Flip the thepla and drizzle a few drops of oil on the top. Cook for another 1-2 minutes until golden brown spots appear.
Ensure both sides are cooked evenly and remove from the pan.
Repeat the rolling and cooking process with the remaining dough balls.
Serve the low fat methi theplas hot with yogurt or pickle of your choice.
Nutrition Facts
Calories |
1129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2512 mg | 109% | |
| Total Carbohydrate | 202.6 g | 74% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 10.8 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 1351 mg | 104% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3357 mg | 71% | |
*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.
