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Methi Thepla - High Protein Savory Herbed Flatbread | Vegan Richa #glutenfree #veganricha #vegan
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5 from 6 votes

Methi Thepla - High Protein Savory Herbed Flatbread

Methi Thepla - High protein Savory flatbread with chickpea flour, quinoa flour, sesame seeds. Vegan Soy-free yeast-free. Can be made gluten-free.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: flatbread
Cuisine: Indian
Servings: 10
Author: Vegan Richa

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 or flax seed meal or chia seeds or hemp seeds optional
  • 1/4 cup sesame seeds or a mix of sesame and hemp seeds
  • 1/8 tsp baking soda
  • 1/8 tsp asafetida- hing optional
  • 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 dried fenugreek leaves, kasoori methi or 1/2 cup packed finely chopped fresh fenugreek leaves
  • 1/4 cup packed finely chopped cilantro optional

Wet

  • 2 Tbsp oil plus more for cooking
  • 1 tsp lemon juice
  • 1/3 cup non dairy yogurt
  • 1/4 cup water or more as needed
  • 1 inch ginger grated
  • 1 hot green chili grated
US Customary - Metric

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

Make them gluten-free by substituting the wheat flour with chickpea flour.
To make traditional thepla, use 1 cup wheat flour, 1 cup chickpea flour and 1/4 cup flours like millet or sorghum.
Nutritional values based on one serving

Nutrition

Calories: 157kcal | Carbohydrates: 18g | Protein: 5g | Fat: 7g | Sodium: 223mg | Potassium: 166mg | Fiber: 4g | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 2.1mg | Calcium: 60mg | Iron: 1.9mg