Gluten-Free Thepla

Discover the ultimate "Gluten-Free Thepla," a delightful twist on the traditional Gujarati flatbread made for those seeking a nourishing and wholesome alternative. Crafted with a trio of gluten-free flours—besan (chickpea flour), rice flour, and tapioca flour—this recipe is infused with fresh fenugreek leaves (methi) and a vibrant blend of aromatic spices like cumin, coriander, and turmeric. The soft and pliable dough comes together effortlessly with yogurt (or a plant-based option for vegans) and a touch of oil, making these flatbreads both healthy and versatile. Perfectly cooked on a skillet with a golden finish, these theplas are ideal for pairing with yogurt, pickles, or any vegan chutney. Whether served warm or packed for an on-the-go snack, this easy and flavorful recipe is sure to become your favorite gluten-free flatbread option!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Besan (chickpea flour)
• 0.5 cup Rice flour
• 0.5 cup Tapioca flour
• 1 cup Fenugreek leaves (methi), finely chopped
• 2 tablespoons Yogurt (dairy or plant-based for vegan)
• 1 teaspoon Ginger paste
• 1 teaspoon Garlic paste
• 1 teaspoon Green chili paste
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 0.5 teaspoon Carom seeds (ajwain)
• 0.75 teaspoon Salt
• 0.25 cup Water
• 2 tablespoons Cooking oil
• 0 as needed Additional cooking oil for shallow frying

Directions

Step 1

In a large mixing bowl, combine the besan (chickpea flour), rice flour, and tapioca flour.

Step 2

Add the finely chopped fenugreek leaves, yogurt, ginger paste, garlic paste, green chili paste, turmeric powder, coriander powder, cumin powder, carom seeds, and salt to the flour mixture.

Step 3

Drizzle in 2 tablespoons of cooking oil and mix well to combine all the ingredients.

Step 4

Gradually add water, 1 tablespoon at a time, to form a soft and pliable dough. Be careful not to make the dough too sticky or dry.

Step 5

Divide the dough into equal portions and roll each portion into a ball.

Step 6

Lightly dust a clean surface or parchment paper with rice flour. Roll each dough ball into a thin, round flatbread, about 6-7 inches in diameter.

Step 7

Heat a skillet or tawa over medium heat. Once hot, place one thepla on the skillet.

Step 8

Cook for about 1-2 minutes on each side until light brown spots appear, adding a few drops of oil around the edges as it cooks to prevent sticking and enhance browning.

Step 9

Repeat with the remaining dough balls, stacking the cooked theplas on a plate lined with a clean kitchen towel.

Step 10

Serve warm with yogurt, pickle, or a side of your choice. Theplas can also be stored in an airtight container and enjoyed later.

Nutrition Facts

Serving size	566.8 grams (566.8g)

Amount per serving	% Daily Value*
Calories	1479

Total Fat 53.40g	68%
Saturated Fat 7.70g	39%
Polyunsaturated Fat 0.00g
Cholesterol 2mg	1%
Sodium 2292mg	100%
Total Carbohydrate 206.60g	75%
Dietary Fiber 23.80g	85%
Total Sugars 16.40g
Protein 42.00g	84%

Vitamin D 16IU	80%
Calcium 773mg	59%
Iron 13mg	73%
Potassium 2488mg	53%

*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: 32.6%

Protein: 11.4%

Carbs: 56.0%