Soy-Free Thepla
Discover a delightful twist on traditional Gujarati flatbreads with this Soy-Free Thepla recipe, perfect for those seeking allergen-friendly options without compromising on flavor. Made with whole wheat and chickpea flour, these soft, savory flatbreads are enriched with fresh fenugreek leaves, aromatic spices like turmeric, cumin, and coriander, and a hint of ginger-garlic paste for an irresistible depth of flavor. A quick knead to shape the dough and a few minutes on the skillet bring these vibrant theplas to life, making them an ideal companion to yogurt, pickle, or chutney. Ready in under an hour, this versatile recipe accommodates vegan preferences with dairy-free substitutions, ensuring a wholesome, nutritious meal for all. Perfect for breakfast, lunch, or snacking, these theplas are a flavorful celebration of heritage and health.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.5 cups Chickpea flour (besan)
- 1 cup Fresh fenugreek leaves (methi), finely chopped
- 0.25 cup Plain yogurt (or dairy-free yogurt for a vegan option)
- 0.25 cup Water
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Red chili powder
- 0.5 teaspoons Ground cumin
- 0.5 teaspoons Ground coriander
- 0.5 teaspoons Carom seeds (ajwain)
- 1 teaspoons Salt
- 1 teaspoons Ginger-garlic paste
- 2 tablespoons Oil (plus extra for cooking)
Instructions
In a large mixing bowl, combine the whole wheat flour, chickpea flour, turmeric powder, red chili powder, ground cumin, ground coriander, carom seeds, and salt.
Add the finely chopped fresh fenugreek leaves, ginger-garlic paste, and yogurt to the dry ingredients.
Mix the ingredients thoroughly, then add the oil and begin kneading to form a soft dough. Gradually add water as needed to bring the dough together. The dough should be smooth and pliable but not sticky.
Cover the dough with a damp cloth and let it rest for 10 minutes.
After resting, divide the dough into 10-12 equal portions and roll each into a round ball.
On a lightly floured surface, roll out each dough ball into a thin circle, approximately 6-8 inches in diameter.
Heat a skillet or tawa over medium heat. Once hot, place a rolled-out thepla onto the skillet.
Cook for about 30 seconds, then flip. Apply a small amount of oil on the top surface using a brush or spoon. Flip again and press lightly with a spatula to ensure even cooking.
Cook until both sides are golden brown with brown spots, then remove from the skillet.
Repeat with the remaining dough balls, stacking the cooked theplas on a plate lined with a kitchen towel to keep them warm.
Serve the theplas warm with yogurt, pickle, or chutney of your choice.
Nutrition Facts
Calories |
1394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 2459 mg | 107% | |
| Total Carbohydrate | 222.4 g | 81% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 10.2 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 498 mg | 38% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2224 mg | 47% | |
*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.
