Almond Flour Methi Thepla
Yash dani
4
20 minutes
20 minutes
Gujarati
Breakfast
Almond Flour Methi Thepla is a wholesome twist on the traditional Gujarati flatbread, combining nutrition with comforting flavour. Made with almond flour and roasted chickpea flour, these theplas are rich, hearty, and naturally gluten-conscious. Fresh methi leaves sautéed with ginger and green chillies add a fragrant, slightly bitter note that balances the warm spices perfectly. Cooked on a tawa until golden and lightly crisp, the theplas remain soft and flavourful inside. Served hot with chutney or yogurt, Almond Flour Methi Thepla makes a nourishing breakfast, snack, or travel-friendly meal.
Ingredients
100g Almond Flour
150g Roasted Chickpea Flour
1⁄2 tsp Chilli Powder
1⁄2 tsp Cumin Powder
1⁄4 tsp Turmeric Powder
Water - as required
2-3 tbsp Oil
60g Methi Leaves (roughly chopped)
3-4 Green Chillies (thinly sliced)
1 tbsp Ginger (finely chopped)
Water - as required
Directions
Heat up the oil in a kadai, add the ginger and green chillies, and saute for a couple of minutes.
Add in the methi leaves, cook for another 8-10 minutes, and set aside until cool.
In a large bowl, mix together the Almond Flour, chickpea flour, methi mixture, spices, and enough water to form a soft dough.
Divide the dough into balls, and flatten gently, between two squares of parchment paper.
Peel off one side of the parchment paper, and flip onto a lightly greased tawa, on a low flame
Peel off the paper and grease well with oil.
Cook until golden brown on both sides
Serve hot, with chutney.