Whole30 Methi Thepla
Discover the wholesome twist on a classic favorite with this **Whole30 Methi Thepla** recipe! Perfectly crafted for those following Whole30 or gluten-free diets, these soft and flavorful flatbreads combine nutrient-packed fresh methi (fenugreek) leaves with a trio of alternative flours—almond, coconut, and cassava—for a deliciously satisfying bite. Aromatic spices like cumin, turmeric, and red chili powder, paired with ginger and garlic paste, elevate the taste profile, making each bite a savory delight. Cooked with ghee or coconut oil for a vegan option, these theplas are easy to prepare, requiring just 20 minutes of prep time and 20 minutes of cooking time. Serve them warm with a compliant chutney or enjoy them plain as a healthy snack that's as nutritious as it is delicious. This recipe is a must-try for anyone looking to embrace traditional Indian flavors within a Whole30-compliant lifestyle!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 cup fresh methi (fenugreek) leaves
- 1 cup almond flour
- 0.25 cup coconut flour
- 0.5 cup cassava flour
- 1 teaspoon cumin powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon salt
- 0.5 cup water
- 2 tablespoons ghee (or coconut oil for vegan option)
Instructions
Wash the methi leaves thoroughly, pat them dry with a paper towel, and finely chop.
In a large mixing bowl, combine almond flour, coconut flour, and cassava flour. Add cumin powder, turmeric powder, red chili powder, ginger paste, garlic paste, and salt. Mix well to form a uniform mixture.
Fold in the chopped methi leaves. Mix well, ensuring the methi is evenly distributed throughout the flour mixture.
Gradually add water a little at a time and knead the mixture into a smooth, pliable dough. The dough should not be too sticky.
Divide the dough into 6 equal portions and roll each portion into a ball.
Dust a clean surface with a little cassava flour. Take one dough ball and roll it into a thin, even circle of about 6 inches in diameter, similar to a tortilla. Repeat for remaining dough balls.
Heat a non-stick pan or tawa over medium heat. Place a rolled-out thepla on the hot pan.
Cook for about 2 minutes, then flip. Spread a small amount of ghee (or coconut oil) on the cooked side.
Cook the other side for another 2 minutes, apply ghee, and flip again.
Cook until both sides are golden brown and cooked through.
Remove from the pan and keep warm. Repeat the process with the remaining dough circles.
Serve the Whole30 Methi Thepla warm with a side of compliant chutney or enjoy as is.
Nutrition Facts
Calories |
209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 331 mg | 14% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 1.5 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 208 mg | 4% | |
*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.
