Low Fat Thepla
Discover the delicious and guilt-free joy of **Low Fat Thepla**, a lighter twist on the traditional Gujarati flatbread! Packed with the earthy goodness of finely chopped fenugreek leaves (*methi*) and aromatic spices like turmeric, coriander, and cumin, this quick and easy recipe brings robust flavors to your plate while keeping calories in check. Made with whole wheat flour and bound with low-fat yogurt for a soft, pliable dough, these theplas are cooked with just a splash of oil, making them a heart-healthy option. Perfect for breakfast, lunch, or as a travel-friendly snack, these golden-brown flatbreads pair beautifully with yogurt, a tangy pickle, or fresh chutney. Ready in just 35 minutes, this wholesome recipe is a must-try for fitness-conscious foodies seeking authentic Indian flavors!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup Fenugreek leaves (methi), finely chopped
- 0.25 cup Low-fat yogurt (curd)
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin seeds
- 1 teaspoon Ginger, grated
- 1 small Green chili, finely chopped
- 1 teaspoon Salt
- 1 tablespoon Oil (for kneading and cooking)
- 0.5 cup Water
- 2 tablespoons Whole wheat flour (for rolling)
Instructions
In a large mixing bowl, combine whole wheat flour, chopped fenugreek leaves, turmeric powder, red chili powder, coriander powder, cumin seeds, grated ginger, chopped green chili, and salt.
Add low-fat yogurt and mix well until the flour starts to clump together.
Gradually add water, a little at a time, and knead the mixture into a soft and pliable dough. Coat your hands with a tablespoon of oil to make the kneading smooth and to prevent sticking.
Cover the dough with a damp cloth and let it rest for 10 minutes.
Divide the dough into 10 equal portions and roll each portion into a smooth ball.
Dust your work surface with a little whole wheat flour and roll out each ball into a thin, round disc about 6-7 inches in diameter.
Heat a non-stick skillet or tawa over medium heat. Place one rolled-out thepla on the skillet and cook for about 30 seconds, or until bubbles start to form.
Flip the thepla and cook the other side for another 30 seconds. Use a small amount of oil (a few drops) on each side to lightly grease the surface.
Flip once more, pressing gently with a spatula to ensure even cooking. Cook until light golden brown spots appear on both sides.
Repeat the process with the remaining dough balls. Keep the cooked theplas warm by stacking them in a clean kitchen towel.
Serve hot or warm with low-fat yogurt, pickle, or chutney for a healthy, flavorful meal.
Nutrition Facts
Calories |
1125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 2532 mg | 110% | |
| Total Carbohydrate | 202.9 g | 74% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 6.0 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 841 mg | 65% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2478 mg | 53% | |
*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.
