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





More flatbreads from the blog

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

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.

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

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

Print Recipe 5 from 4 votes Methi Thepla - High Protein Savory Herbed Flatbread Methi Thepla - High protein Savory flatbread with chickpea flour, quinoa flour, coconut flour, sesame seeds. Vegan Soy-free yeast-free. Can be made gluten-free. Prep Time 30 mins Cook Time 45 mins Total Time 1 hr 15 mins Servings: 10 Calories: 157 kcal Author: Vegan Richa Ingredients 1/2 cup ( 60 g ) whole wheat flour

1 cup ( 120 g ) chickpea flour or besan

1/4 cup ( 28 g ) quinoa flour or use more chickpea flour

2 tbsp oat flour or use whole wheat flour

2 Tbsp coconut flour or use soy flour or more chickpea flour

2 tbsp flax seeds or flax seed meal optional

1/4 cup ( 37.5 g ) sesame seeds

1/8 tsp ( 0.13 tsp ) baking soda

1/8 tsp ( 0.13 tsp ) asafetida- hing optional

3/4 tsp ( 0.75 tsp ) salt or to taste

1/2 tsp ( 0.5 tsp ) turmeric

1/2 tsp ( 0.5 tsp ) cumin

1 tsp coriander powder

1/2 tsp ( 0.5 tsp ) onion powder

1 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 ( 4 g ) packed finely chopped cilantro optional Wet 2 Tbsp oil

1 tsp lemon juice

1/3 cup ( 81.67 ml ) non dairy yogurt

1/4 cup ( 62.5 ml ) water

1 inch ginger grated

1 hot green chili grated Instructions in a large bowl mix all the dry ingredients 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 ingredients to the bowl and mix until a dough is formed. Add a tsp or so more water if too dry, or add a tbsp more chickpea flour if too soft and sticky.

Spray oil on the dough, Cover and let it sit for 20 to 30 minutes.

Oil your hands and knead for a minute to smooth out the dough. The dough will be somewhat stiff but should not be too stiff to knead or 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.

Cook over medium heat. Cook for 30 seconds, then flip. Cook for 30 seconds. Spray or spread a little oil on the flatbread and flip. Cook for another 30 seconds, spray oil on the current side, flip and cook again until golden brown spots . Cook all of the flatbreads. Store on the counter for upto 2 days. 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 Nutrition Facts Methi Thepla - High Protein Savory Herbed Flatbread Amount Per Serving Calories 157 Calories from Fat 63 % Daily Value* Fat 7g 11% Sodium 223mg 10% Potassium 166mg 5% Carbohydrates 18g 6% Fiber 4g 17% Sugar 2g 2% Protein 5g 10% Vitamin A 85IU 2% Vitamin C 2.1mg 3% Calcium 60mg 6% Iron 1.9mg 11% * Percent Daily Values are based on a 2000 calorie diet.

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