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A delicious and protein-packed roll combining soft, spiced Gujarati theplas with a fluffy masala omelette. It's a perfect grab-and-go breakfast or a quick lunch, ready in under 30 minutes.
For 4 servings
Prepare Thepla Dough
Cook Theplas
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A delicious and protein-packed roll combining soft, spiced Gujarati theplas with a fluffy masala omelette. It's a perfect grab-and-go breakfast or a quick lunch, ready in under 30 minutes.
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 384.58 calories per serving with 19.07g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack.
Prepare Omelette Mixture
Cook Masala Omelettes
Assemble and Serve
Sprinkle grated cheddar or mozzarella cheese over the omelette just before folding it to make a cheesy roll.
Incorporate finely chopped bell peppers, spinach, or grated carrots into the omelette mixture for added nutrition and color.
For a different flavor and texture, try adding a tablespoon of bajra (pearl millet) or jowar (sorghum) flour to the thepla dough.
Increase the amount of green chilies and red chili powder, or add a pinch of black salt (kala namak) to the omelette for a tangier kick.
With two eggs per roll, this dish is packed with high-quality protein, which is essential for muscle repair, growth, and keeping you feeling full and satisfied for longer.
The whole wheat flour in theplas offers complex carbohydrates and fiber, which are digested slowly, providing a steady release of energy and preventing sudden blood sugar spikes.
The combination of eggs, vegetables like onions and tomatoes, and spices like turmeric provides a good dose of essential nutrients including Vitamin D, B12, iron, and antioxidants.
One Masala Omelette Thepla Roll contains approximately 350-400 calories, making it a substantial and satisfying meal.
Yes, it is a well-balanced and healthy meal. It provides high-quality protein from eggs, complex carbohydrates and fiber from whole wheat theplas, and essential vitamins and minerals from the vegetables and spices.
To make it gluten-free, you can replace the whole wheat flour (atta) and gram flour (besan) with a gluten-free flour blend, or use flours like jowar (sorghum), bajra (pearl millet), or buckwheat flour to make the flatbread.
It's best to store the theplas and cooked omelettes separately in airtight containers in the refrigerator for up to 2 days. Assemble the roll just before serving and reheat the components gently on a tawa.
Absolutely! This is a fantastic way to use leftover rotis or chapatis. Simply warm up the roti, place the omelette on it, and roll it up for a quick and easy meal.