Gluten-Free Methi Thepla

Delight in the wholesome flavors of Gluten-Free Methi Thepla, a nutritious and aromatic flatbread perfect for any meal of the day. Made with a blend of gluten-free flours—besan (chickpea flour), jowar (sorghum) flour, and rice flour—this recipe ensures a soft and pliable texture while remaining entirely gluten-free. Freshly chopped fenugreek leaves (methi) infuse a subtle bitterness, perfectly balanced by the warmth of ginger, green chili, and spices like cumin, turmeric, and red chili powder. Sesame seeds add a delightful nuttiness, making each bite irresistibly flavorful. These theplas are versatile, quick to prepare, and ideal for serving with yogurt, pickle, or even a cup of chai. Whether you’re looking for a healthy breakfast, a tasty snack, or a satisfying travel-friendly meal, these gluten-free theplas are a must-try addition to your culinary repertoire. Enjoy the perfect blend of taste, nutrition, and dietary inclusivity!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 100 grams Fresh fenugreek leaves (methi)
• 100 grams Gluten-free besan (chickpea flour)
• 100 grams Gluten-free jowar flour
• 50 grams Gluten-free rice flour
• 100 grams Plain yogurt
• 1 teaspoon Ginger paste
• 1 teaspoon Green chili paste
• 1 teaspoon Cumin powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 0.25 teaspoon Asafoetida (hing)
• 1 teaspoon Salt
• 1 tablespoon Sesame seeds
• 2 tablespoons Oil
• 120 ml Water
• 4 tablespoons Oil for cooking

Directions

Step 1

Wash the fenugreek leaves thoroughly, drain, and chop them finely.

Step 2

In a large mixing bowl, add the besan, jowar flour, and rice flour.

Step 3

Add the yogurt, ginger paste, green chili paste, cumin powder, turmeric powder, red chili powder, asafoetida, and salt to the flours.

Step 4

Mix in the chopped fenugreek leaves and sesame seeds.

Step 5

Add 2 tablespoons of oil to the mixture and start kneading the dough by gradually adding water. Knead until you form a semi-soft dough.

Step 6

Cover the dough with a damp cloth and let it rest for 10 minutes.

Step 7

Divide the dough into equal parts and shape each into a ball.

Step 8

Roll each dough ball into a round disc of about 6 inches in diameter using a rolling pin. Use a little rice flour to prevent sticking if necessary.

Step 9

Heat a non-stick skillet or tawa over medium heat.

Step 10

Place the rolled thepla on the skillet and cook for about 1 minute or until you see bubbles starting to form.

Step 11

Flip the thepla and drizzle some oil around the edges and on top. Cook for another minute or until golden brown spots appear.

Step 12

Flip once more and press lightly with a spatula to ensure even cooking. Remove from heat once both sides are well cooked.

Step 13

Repeat the process with the remaining dough balls.

Step 14

Serve warm with yogurt or a pickle of your choice.

Nutrition Facts

Serving size	685.2 grams (685.2g)

Amount per serving	% Daily Value*
Calories	1814

Total Fat 102.50g	131%
Saturated Fat 13.10g	66%
Polyunsaturated Fat 2.10g
Cholesterol 6mg	2%
Sodium 2600mg	113%
Total Carbohydrate 189.20g	69%
Dietary Fiber 25.10g	90%
Total Sugars 19.20g
Protein 47.20g	94%

Vitamin D 48IU	240%
Calcium 695mg	53%
Iron 14mg	78%
Potassium 2426mg	52%

*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.

Source of Calories

Fat: 49.4%

Protein: 10.1%

Carbs: 40.5%