Paleo Thepla
Elevate your culinary game with this delicious and innovative Paleo Thepla recipe! Packed with nutrient-rich almond flour, tapioca flour, and coconut flour, this gluten-free flatbread is a modern twist on the traditional Gujarati favorite, perfect for those following a paleo diet. Infused with aromatic kasuri methi, fresh cilantro, and bold spices like turmeric and cumin, it delivers a burst of flavor in every bite. Easy to prepare with just 15 minutes of prep time, these savory flatbreads are cooked to perfection in coconut oil or ghee, ensuring a crisp yet tender texture. Serve them warm with chutney or dairy-free yogurt for a satisfying and healthy meal. Paleo-friendly, grain-free, and loaded with herbs and spices, this recipe is the ultimate healthy alternative to traditional Indian thepla!
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Recipe Information
Ingredients
- 1 cup almond flour
- 0.5 cup tapioca flour
- 2 tablespoons coconut flour
- 2 tablespoons kasuri methi (dried fenugreek leaves)
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon ginger paste
- 1 teaspoon green chili paste
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon cumin powder
- 0.5 teaspoon salt
- 3 tablespoons water
- 2 tablespoons olive oil
- 1 tablespoon coconut oil or ghee for cooking
Instructions
In a large mixing bowl, combine the almond flour, tapioca flour, coconut flour, kasuri methi, chopped cilantro, ginger paste, green chili paste, turmeric powder, cumin powder, and salt. Mix well to evenly disperse all the spices and herbs.
Gradually add the water and olive oil to the dry mixture. Mix thoroughly with your hands or a spoon until you form a soft, pliable dough. If the dough feels too dry, add a little more water, one teaspoon at a time.
Divide the dough into 6 equal portions and roll each into a ball. Place a ball between two sheets of parchment paper and flatten it with a rolling pin to form a thin, round flatbread. Repeat with the remaining dough balls.
Heat a non-stick skillet or cast-iron pan over medium heat and grease it lightly with coconut oil or ghee.
Carefully place one rolled-out thepla onto the hot skillet. Cook for 1-2 minutes on one side until bubbles begin to form or the edges turn golden, then flip and cook the other side for another 1-2 minutes. Press down lightly with a spatula for even cooking.
Remove the cooked thepla from the skillet and keep it warm in a clean kitchen towel. Repeat with the remaining thepla.
Serve the Paleo Thepla warm with a side of chutney or dairy-free yogurt for a complete Paleo-friendly meal!
Nutrition Facts
Calories |
1234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.4 g | 120% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1229 mg | 53% | |
| Total Carbohydrate | 89.2 g | 32% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 7.0 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 231 mg | 5% | |
*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.
