Vegan Methi Thepla
Discover the wholesome deliciousness of Vegan Methi Thepla, a beloved Indian flatbread infused with aromatic spices and fresh fenugreek leaves. This nutritious recipe combines whole wheat flour and protein-rich besan (chickpea flour) to create a soft, flavorful dough enriched with turmeric, red chili powder, sesame seeds, and cumin seeds. The addition of ginger-garlic paste and fresh methi (fenugreek) leaves takes the flavor profile to the next level, while its vibrant golden hue makes it as visually appealing as it is tasty. Perfectly pan-cooked with minimal oil, these theplas are a versatile meal prep staple—ideal for breakfast, snacks, or on-the-go meals. Serve them warm with vegan yogurt, a tangy pickle, or your favorite chutney for a satisfying, plant-based treat packed with authentic Indian flavors.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.5 cups Besan (chickpea flour)
- 1 cup Fresh fenugreek leaves
- 1 tablespoon Ginger-garlic paste
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Salt
- 1 tablespoon Sesame seeds
- 3 tablespoons Oil
- 0.75 cups Water
- as needed Oil (for cooking)
Instructions
Begin by washing the fresh fenugreek leaves thoroughly in water to remove any dirt. Drain well and chop finely.
In a large mixing bowl, combine whole wheat flour, besan, chopped fenugreek leaves, ginger-garlic paste, turmeric powder, red chili powder, cumin seeds, salt, and sesame seeds.
Add 3 tablespoons of oil to the dry ingredients and mix using your fingers until the mixture resembles breadcrumbs.
Gradually add water, a little at a time, and knead into a soft, smooth dough. Depending on the absorption level of the flour, you may need slightly more or less water.
Cover the dough with a damp cloth and let it rest for about 10 minutes.
After resting, divide the dough into equal portions, roughly the size of golf balls.
On a lightly floured surface, roll each portion into a thin circle, similar to a tortilla, using a rolling pin. Ensure it's not too thick or too thin.
Heat a non-stick skillet or tawa over medium heat. Place the rolled thepla on the skillet.
Cook for about 1-2 minutes on one side, then flip; apply a small amount of oil on top, spreading evenly using the back of a spoon or spatula.
Flip again and apply a small amount of oil on the other side. Press gently with the spatula and cook until both sides are golden and the thepla has small brown spots.
Remove from the skillet and place on a plate lined with a paper towel. Repeat the process with the remaining dough balls.
Serve warm with vegan yogurt, pickle, or your choice of chutney.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 512 mg | 22% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 1.9 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 515 mg | 11% | |
*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.
