Nut-Free Thepla
Discover the vibrant flavors of traditional Gujarat with this Nut-Free Thepla recipe that’s perfect for allergy-friendly cooking! These soft, spiced flatbreads are enriched with the earthy goodness of fresh fenugreek leaves (methi), aromatic spices like cumin and coriander, and the tangy creaminess of yogurt. Designed to be both wholesome and delicious, this dish requires minimal prep time and is ideal for busy weeknight meals or on-the-go snacking. Made without any nuts, it’s a safe choice for those with nut allergies. Pair these golden-brown theplas with cooling yogurt, tangy pickles, or a dollop of chutney for a flavorful experience that’s truly satisfying. Perfect for lunchboxes, road trips, or light dinners, this Nut-Free Thepla guarantees a taste of authentic Indian comfort in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup Fenugreek leaves (methi), finely chopped
- 0.5 cup Yogurt
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Red chili powder
- 1 teaspoons Coriander powder
- 0.5 teaspoons Cumin seeds
- 1 teaspoons Ginger paste
- 1 unit Green chili, finely chopped
- 1 teaspoons Salt
- 1 teaspoons Sugar
- 2 tablespoons Vegetable oil
- 0.25 cup Water
- as needed Vegetable oil (for cooking)
Instructions
In a large mixing bowl, combine the whole wheat flour, chopped fenugreek leaves, turmeric powder, red chili powder, coriander powder, cumin seeds, salt, and sugar.
Add the yogurt, ginger paste, and finely chopped green chili to the dry mixture.
Begin mixing the ingredients together, and gradually add water in small increments (approximately 1/4 cup or less), kneading until a smooth, pliable dough forms.
Drizzle 1 tablespoon of vegetable oil over the dough and knead it again for 1-2 minutes to make it soft and smooth.
Cover the dough with a clean cloth and let it rest for 10 minutes.
Divide the dough into 8 equal portions and shape each portion into a ball.
On a lightly floured surface, roll out each ball into a thin, round flatbread, approximately 6-7 inches in diameter.
Heat a flat skillet or tawa over medium heat. Once hot, place a rolled thepla on the skillet.
Cook for about 30 seconds, then flip it over and drizzle a few drops of vegetable oil on the cooked side. Press lightly with a spatula to ensure even cooking.
Flip again, drizzle oil on the other side, and cook until both sides are golden brown with small brown spots.
Repeat the process for the remaining theplas, stacking them on a plate with a clean kitchen towel to keep them warm.
Serve the nut-free theplas warm with yogurt, pickle, or any chutney of choice.
Nutrition Facts
Calories |
1359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 2575 mg | 112% | |
| Total Carbohydrate | 201.4 g | 73% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 14.8 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 942 mg | 72% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2598 mg | 55% | |
*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.
