Low Sodium Methi Thepla
Discover the vibrant flavors of **Low Sodium Methi Thepla**, a wholesome, Gujarati-inspired flatbread made with nutrient-rich fenugreek leaves and whole wheat flour. Perfect for those seeking a heart-healthy, reduced-sodium alternative, this recipe delivers a burst of earthy spices such as turmeric, coriander, and cumin—balanced beautifully with the creamy tang of plain yogurt. Easy to prepare in under 40 minutes, these soft and pliable theplas are rolled thin and cooked to golden perfection on a skillet, making them ideal for breakfast, snack time, or a light dinner. Pair them with a dollop of yogurt or a low-sodium pickle for a complete, nutritious meal. Vegetarian-friendly, packed with fiber, and full of traditional flavors, this recipe is a must-try for those looking to savor guilt-free Indian cuisine.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup Fresh fenugreek leaves (methi)
- 0.5 cup Plain yogurt
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Red chili powder
- 0.5 teaspoon Coriander powder
- 0.5 teaspoon Cumin seeds
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 2 tablespoons Oil
- 0.5 cup Water
Instructions
Pick, wash, and finely chop the fresh fenugreek leaves.
In a large mixing bowl, combine whole wheat flour, chopped fenugreek leaves, turmeric powder, red chili powder, coriander powder, cumin seeds, ginger paste, and garlic paste.
Add the plain yogurt and oil to the dry ingredients and mix well using your hands.
Gradually add water and knead the mixture into a soft and pliable dough. If necessary, add a little more water to achieve the desired consistency.
Divide the dough into equal-sized balls, roughly the size of a golf ball.
Preheat a non-stick skillet or tawa over medium heat.
Roll each dough ball into a thin circle using a rolling pin, dusting with a little dry flour to prevent sticking.
Place the rolled thepla onto the preheated skillet. Cook for about 1 to 2 minutes until bubbles form on the surface.
Flip the thepla using a spatula, and spread a few drops of oil around the edges. Cook for another 1 to 2 minutes until both sides are golden brown with spots.
Repeat the rolling and cooking process with the remaining dough balls.
Serve the low sodium methi thepla warm with yogurt or a low-sodium pickle on the side.
Nutrition Facts
Calories |
1305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 580 mg | 25% | |
| Total Carbohydrate | 205.9 g | 75% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 10.0 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 1339 mg | 103% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3364 mg | 72% | |
*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.
