Whole30 Thepla
Whole30 Thepla is a vibrant, gluten-free twist on the traditional Indian flatbread, thoughtfully crafted to meet Whole30 guidelines. Made with nutrient-dense almond flour, coconut flour, and flaxseed meal, this healthy recipe is enriched with fresh spinach, cilantro, aromatic ginger, garlic, and a hint of spice from green chili and turmeric. These tender, golden flatbreads are quick to prepare, requiring just 15 minutes of prep time and a short cook time, making them perfect for a wholesome breakfast, snack, or side dish. Serve them warm with compliant pickles, chutney, or a refreshing cucumber-tomato salad for a satisfying, flavorful experience. Whether you’re following Whole30 or just seeking a grain-free alternative to traditional thepla, this recipe delivers bold flavors and healthful ingredients in every bite.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 2 tablespoons Flaxseed meal
- 1 cup Fresh spinach (finely chopped)
- 0.25 cup Fresh cilantro (finely chopped)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Garlic (minced)
- 1 medium Green chili (finely chopped)
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Salt
- 1 tablespoon Coconut oil (melted)
- 3 tablespoons Water (warm)
Instructions
In a large mixing bowl, combine almond flour, coconut flour, and flaxseed meal. Mix well to ensure no lumps.
Add the finely chopped spinach, cilantro, grated ginger, minced garlic, and chopped green chili. Stir to combine.
Sprinkle in the ground turmeric, cumin powder, and salt. Mix all the ingredients thoroughly until evenly distributed.
Drizzle the melted coconut oil over the mixture and stir until the dough begins to come together.
Gradually add warm water, one tablespoon at a time, kneading gently with your hands until the dough forms a soft, pliable ball. If the dough feels too sticky, dust it lightly with additional almond flour.
Divide the dough into 8 equal portions and roll each into a small ball.
Place one ball of dough between two sheets of parchment paper. Use a rolling pin to flatten it into a thin, round disc, about 5-6 inches in diameter. Repeat with the remaining dough balls.
Heat a non-stick skillet or cast-iron pan over medium heat. Once hot, transfer one rolled-out thepla onto the skillet and cook for 1-2 minutes on one side, until lightly golden and set.
Flip the thepla and cook for another 1-2 minutes on the other side. Press it down with a spatula to ensure even cooking.
Repeat the process with the remaining rolled-out theplas.
Serve warm with a side of compliant pickles, chutney, or a bowl of fresh cucumber-tomato salad.
Nutrition Facts
Calories |
852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.9 g | 91% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1265 mg | 55% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 6.7 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 371 mg | 29% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 803 mg | 17% | |
*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.
