Methi Thepla - High Protein Savory Herbed Flatbread
User Reviews
5
Methi Thepla - High Protein Savory Herbed Flatbread
Description
This recipe blends whole wheat, chickpea, and quinoa flours with spices including turmeric, cumin, coriander, and red chili flakes, plus fenugreek leaves (kasoori methi) and optional cilantro, creating a well-spiced dough. The wet ingredients include non-dairy yogurt, lemon juice, grated ginger, hot green chili, and oil, which provide moisture and a tangy depth. The dough requires minimal kneading and is rested before rolling into balls and shaping.
The preparation yields flatbreads rich in plant-based protein from chickpea and quinoa flours. The fenugreek leaves offer a distinctive slightly bitter, aromatic flavor balanced by spices. These flatbreads can be cooked on a griddle or skillet until cooked through with a slight crispness outside and soft inside.
Methi Thepla suits Indian meals as a side or can be served with yogurt, pickles, or chutneys. The recipe suggests substituting wheat flour with chickpea flour for gluten-free variants and using different cereal flours. Nutritional content is shaped by the combination of flours and seeds.
Ingredients
- 1 cup whole wheat flour use Indian wheat flour (atta) for best results
- 1 cup chickpea flour or besan
- 1/4 cup quinoa flour or sorghum or millet or a mix of either of quinoa, oat, sorghum, wheat , chickpea flour
- 2 tbsp flax seeds optional, or flax seed meal or chia seeds or hemp seeds
- 1/4 cup sesame seeds or a mix of sesame and hemp seeds
- 1/8 tsp baking soda
- 1/8 tsp asafetida optional, aka hing
- 3/4 tsp salt or to taste
- 1/2 tsp Turmeric
- 1/2 tsp cumin
- 1 tsp coriander powder
- 1/2 tsp onion powder
- 1/2 tsp red chili flakes or to taste
- 3 to 4 Tbsp fenugreek leaves kasoori methi or 1/2 cup packed finely chopped fresh fenugreek leaves, dried
- 1/4 cup cilantro optional, packed, finely chopped
Wet
- 2 Tbsp neutral cooking oil plus more for cooking, generic cooking oil
- 1 tsp lemon juice
- 1/3 cup Non-Dairy yogurt
- 1/4 cup water or more as needed
- 1 inch ginger grated
- 1 green chili hot, grated
Instructions
- Add all the dry ingredients to a large bowl and mix well.
- In a blender, blend the yogurt, water, ginger and chili. Or grate ginger and chili and add to the dry bowl. Add the rest of the wet ingredients to the bowl and mix until a dough is formed. Add teaspoons of water at a time if too dry, or add a tbsp more wheat flour if too soft and sticky. Mix initially with a spoon and as soon as the mix starts to stick together a bit with some dry flour patches, get in there with oiled hands and bring the dough together. This dough doesn’t need too much kneading. Just bring it together until somewhat smooth.
- brush a few drops oil on the dough, Cover with a kitchen towel and let it sit for 20 to 30 minutes.
- Oil your hands and knead for a minute to smooth out the dough. Depending on your flours and water content, you might need to add a bit of flour if too sticky.
- Divide the dough into equal sized balls. Cover the balls with a towel while you roll.
- Take each ball and using wheat flour or chickpea flour, roll it out into 7 inch rounds. Do not worry about the shape. Just roll the flatbread so it is generally even thickness. Roll out the rest and keep covered with towel.
- Preheat a skillet over medium high heat. Once hot, place the rolled out flatbread on the skillet. Cook for 30 seconds, or until small bubbles start to appear, then flip. Cook for 30 seconds. Brush or spread a little oil on the flatbread using a spoon and flip. Cook for another 15 seconds, brush oil on the current side, flip and cook again for a few seconds until golden brown spots. Remove from the skillet and place on a kitchen towel. Cook all of the flatbreads. Store on the counter for upto 2 days, in the fridge for a week and freeze for months. Reheat in the microwave or skillet
Notes
- To make gluten-free, substitute wheat flour with chickpea flour entirely.
- Use traditional thepla flour blend with whole wheat, chickpea, and millet or sorghum flours.
- Nutritional values correspond to one serving of the prepared thepla.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Calories | 157kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Sodium | 223mg | 9% |
| Potassium | 166mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 60mg | 6% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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