Anti Inflammatory Vegan Methi Thepla
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Learn more →Ingredients
4 servings
For the dough
- 2 cups whole wheat flour, plus more for dusting
- ¼ cup chickpea flour (besan)
- 1 ½ cups fresh fenugreek leaves (methi), tightly packed, roughly chopped
- ½ cup plain dairy free yogurt
- 1 tsp sesame seeds
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp red chili powder
- ½ tsp ground coriander
- ½ tsp garam masala
- 1 tsp ginger, freshly grated
- 1 tsp salt
- 1 tsp sugar
Ingredient noteThough large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~1 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
- 2 tbsp neutral oil (such as canola or sunflower), plus more for cooking
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 2–4 tbsp water, as needed
Instructions
- 1
In a large mixing bowl, combine the whole wheat flour, chickpea flour, ground cumin, turmeric, red chili powder, ground coriander, garam masala, sesame seeds, salt, and sugar. Stir until the spices are evenly distributed throughout the flour.
- 2
Add the chopped fenugreek leaves, grated ginger, dairy free yogurt, and 2 tbsp neutral oil to the flour mixture. Mix with your hands until the ingredients begin to come together into a shaggy mass.
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