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A healthy and flavorful Gujarati flatbread made with pearl millet flour and fresh fenugreek leaves. These soft, spiced theplas are perfect for breakfast, lunch, or as a travel snack.
Prepare the Dough
Shape the Theplas
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A healthy and flavorful Gujarati flatbread made with pearl millet flour and fresh fenugreek leaves. These soft, spiced theplas are perfect for breakfast, lunch, or as a travel snack.
This gujarati recipe takes 45 minutes to prepare and yields 4 servings. At 354.1 calories per serving with 8.07g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or snack or tiffin.
Cook the Theplas
Serve
Replace the dairy yogurt with a plant-based yogurt (like coconut or soy) or use 1 tablespoon of lemon juice mixed with warm water to achieve a similar softness and tang.
Incorporate other flours like jowar (sorghum) or ragi (finger millet) in small quantities along with bajra and wheat flour for a multi-grain version.
Add up to 1/4 cup of finely grated bottle gourd (lauki/dudhi) or carrots to the dough for extra nutrition and moisture. You may need to reduce the amount of water if you do.
Add 1 teaspoon of white sesame seeds (til) and 1 teaspoon of coriander powder to the dough for a nuttier and more aromatic flavor.
Bajra is an excellent source of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain a healthy digestive system.
Both bajra and fenugreek leaves have a low glycemic index, which means they release sugar into the bloodstream slowly. This makes thepla a suitable and healthy option for managing blood sugar levels.
The complex carbohydrates in pearl millet provide a steady and sustained release of energy, keeping you active and energetic for longer periods.
Bajra is rich in magnesium, which helps in maintaining a healthy heart rhythm. The high fiber content also helps in managing cholesterol levels.
Yes, it is very healthy. Bajra (pearl millet) is a gluten-free grain rich in fiber, magnesium, and iron. Fenugreek leaves are packed with vitamins and are known to help manage blood sugar levels. This combination makes the thepla a nutritious and wholesome meal.
One Bajra Methi Thepla contains approximately 180-190 calories, depending on the amount of oil used for cooking. A single serving of two theplas would be around 360-380 calories.
Yes, you can. To make it gluten-free, replace the whole wheat flour with other gluten-free flours like chickpea flour (besan), sorghum flour (jowar), or buckwheat flour (kuttu). However, rolling will be more challenging as wheat flour acts as a binding agent.
Bajra flour lacks gluten, which makes the dough delicate. If your theplas are breaking, it could be because the dough is too dry or you are applying too much pressure. Ensure your dough is soft and pliable, and always roll with a gentle hand. Using parchment paper can also help.
Once cooled completely, stack the theplas and wrap them in aluminum foil or a clean kitchen towel and store them in an airtight container. They stay fresh for 2-3 days at room temperature and up to a week in the refrigerator.
Yes, you can. If fresh fenugreek leaves are unavailable, use 3-4 tablespoons of kasuri methi. Soak it in warm water for 10 minutes, squeeze out the water, and then add it to the dough. The flavor will be slightly different but still delicious.