Low Sodium Thepla
Discover a healthier twist on Gujarat's beloved flatbread with this Low Sodium Thepla recipe! Packed with the earthy goodness of finely chopped fenugreek leaves (methi), whole wheat flour, and aromatic spices like turmeric, coriander, and cumin, this dish is low in sodium yet bursting with vibrant flavors. Bound together with creamy low-fat yogurt, the soft and pliable dough is rolled into thin rounds and cooked to perfection on a hot skillet, resulting in tender, golden-brown flatbreads that make for a satisfying meal or snack. Ideal for those looking for heart-friendly options, these theplas pair beautifully with a cool dollop of yogurt or a tangy, low-sodium pickle. Ready in just 45 minutes, this wholesome recipe is perfect for busy weekdays or leisurely brunches.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup Fenugreek leaves (methi), finely chopped
- 1 cup Low-fat plain yogurt
- 0.5 teaspoon Ground turmeric
- 0.25 teaspoon Red chili powder (optional, adjust to taste)
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin seeds
- 1 teaspoon Grated ginger
- 2 tablespoons Oil
- 0.25 cup Water
- 0.5 cup Whole wheat flour (for rolling)
- 2 teaspoons Oil (for cooking)
Instructions
In a large mixing bowl, combine the whole wheat flour, chopped fenugreek leaves, ground turmeric, red chili powder, coriander powder, cumin seeds, and grated ginger.
Add the low-fat yogurt and mix well to form a soft dough. If needed, add a small amount of water, one tablespoon at a time, to bring the dough together.
Knead the dough for 5-7 minutes until it becomes smooth and pliable. Cover it with a damp cloth and let it rest for 15 minutes.
Divide the rested dough into 10-12 equal portions and roll each portion into a ball.
Lightly dust a clean surface or rolling board with whole wheat flour. Take one dough ball and roll it into a thin, round circle approximately 6-7 inches in diameter.
Heat a skillet or tawa over medium heat. Place the rolled-out thepla on the hot skillet.
Cook for about 30 seconds, then flip it. Spread a few drops of oil on the cooked side and flip again.
Spread a few drops of oil on the other side as well and cook until you see brown spots on both sides. Press gently with a spatula to cook evenly.
Repeat the rolling and cooking process for the remaining dough balls.
Serve the low-sodium theplas warm with a side of yogurt or a low-sodium pickle.
Nutrition Facts
Calories |
1589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 308 mg | 13% | |
| Total Carbohydrate | 246.2 g | 90% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 18.7 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 1167 mg | 90% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3025 mg | 64% | |
*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.
