Indian Vegan Recipes

Methi Thepla – High Protein Savory Herbed Flatbread. Yeast-free

Methi Thepla – High protein Savory flatbread with chickpea flour, quinoa flour, coconut flour, sesame seeds. Vegan Soy-free yeast-free. Can…

  • Ready 1 hour
  • Serves 10
  • Prep 30 minutes
  • Cook 45 minutes
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Methi Thepla – High Protein Savory Herbed Flatbread. Yeast-free

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These multigrain flatbreads have chickpea flour, quinoa flour, coconut flour to add to the protein. plus a good load of sesame seeds. Spiced liberally with Indian spices and dried fenugreek, these can be served as is with chutney or as a side.

Use flours that you have, use the spices that you have and make this fabulous flatbread. Add a scoop of unflavored protein powder to amp up the protein even more.

You can make them gluten-free by substituting the wheat flour with chickpea flour. The gluten-free breads will be more delicate when you roll them out, so keep them a bit thicker. The traditional Methi thepla has more wheat flour, some chickpea flour and other flours such as sorghum or millet, and fresh or dried fenugreek. These are my modified version with quinoa flour and coconut flour to add more protein. to make traditional thepla, use 1 cup wheat flour, 1 cup chickpea flour and 1/4 cup flours like millet or sorghum. For variation, roast the chickpea flour for 3-4 minutes before using to make a dough for a nuttier flavor profile. 
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Methi Thepla - High Protein Savory Herbed Flatbread | Pitzn

More flatbreads from the blog

Serve these with favorite Dals, sauces, curries or chutneys and Indian pickles.

Dal Fry - Spiced Indian Lentil soup with multigrain herb flatbread| Pitzn #vegan #glutenfree #soyfree #Indian #lentils

Steps:

Knead the ingredients into a somewhat smooth dough that is not too sticky or too stiff. Let it sit for 20 minutes. Then divide the dough into 1.5 inch balls and roll into flatbreads.

Methi Thepla - High Protein Savory Herbed Flatbread | Pitzn

Use flour or parchment to help roll. The shape and some cracks on the side don’t matter 🙂

Methi Thepla - High Protein Savory Herbed Flatbread | Pitzn

Cook on a skillet. Spray oil on both sides and cook until golden brown spots.

Methi Thepla - High Protein Savory Herbed Flatbread | Pitzn
Methi Thepla - High Protein Savory Herbed Flatbread | Pitzn

In the news today, Stray dog culling is a solution that state authorities (in India) often favor over the funding spay, neuter and adoption. Another dog culling session this month means gentle moms with pups and disabled dogs are being killed as well, using inhumane methods such as poisoning with cyanide, beating to death and throwing alive dogs at sea with legs tied. The dogcatchers killing squads are paid $1.75 per dog they eliminate. Please see this Comprehensive list of petitions to sign against dog killing in Kerala.

Recipe

Methi Thepla

Methi Thepla is a high protein, savory Indian flatbread made with a few different flours and lots of herbs and spices! It is packed with flavor from fenugreek leaves, cilantro, cumin, and more! (soy-free, nut-free, yeast-free with gluten-free option)

  • Serves 10
  • Prep 30 minutes
  • Cook 45 minutes
  • Total 1 hour

Ingredients

Dry 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 teaspoon baking soda
  • 1/8 teaspoon asafetida (hing, optional)
  • 3/4 teaspoon salt (or to taste)
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1 teaspoon coriander powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon red chili flakes (or to taste)
  • 3 to 4 tablespoon dried fenugreek leaves (kasoori methi or 1/2 cup packed finely chopped fresh fenugreek leaves)
  • 1/4 cup packed finely chopped cilantro (optional)

Wet Ingredients

  • 2 tablespoons oil (plus more for cooking)
  • 1 teaspoon 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)

Instructions

  1. 1

    Add all the dry ingredients to a large bowl and mix well.

  2. 2

    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 tablespoon more wheat flour, if it's 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.

  3. 3

    Brush a few drops oil onto the dough. Cover with a kitchen towel, and let it sit for 20 to 30 minutes.

  4. 4

    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 about 10 equal sized balls. Cover the bowl of balls with a towel while you roll. Take each ball, and using wheat flour or chickpea flour to flour your surface, 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.

  5. 5

    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 start to form. Remove from the skillet and place on a kitchen towel. Repeat to cook all of the flatbreads.

Notes

For gluten-free, substitute the whole wheat flour with the same amount of chickpea flour. To make traditional thepla, use 1 cup wheat flour, 1 cup chickpea flour and 1/4 cup flours like millet or sorghum. For variation, roast the chickpea flour for 3-4 minutes before using to make a dough for a nuttier flavor profile. Storage Directions: Store on the counter for up to 2 days, in the fridge for a week, or freeze for months. Reheat in the microwave or skillet. Thepla is naturally nut-free and soy-free, as long as you use a nut-free and soy-free nondairy yogurt. For gluten-free, use more chickpea flour in place of the whole wheat flour. Nutritional information is for 1 piece of thepla.

Nutrition

  • Calories165 kcal
  • Carbohydrates20 g
  • Protein6 g
  • Fat7 g
  • Saturated Fat1 g
  • Polyunsaturated Fat3 g
  • Monounsaturated Fat3 g
  • Trans Fat0.01 g
  • Sodium216 mg
  • Potassium194 mg
  • Fiber4 g
  • Sugar2 g
  • Vitamin A64 IU
  • Vitamin C2 mg
  • Calcium66 mg
  • Iron2 mg