Candida Diet Friendly Vegan Methi Thepla

Total time1 hr

Prep time20 min

Cook time25 min

Candida Diet Friendly Vegan Methi Thepla

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Ingredients

4 servings

For the dough

2 cups whole wheat flour, plus more for dusting
Maine Grains Organic Whole Wheat Flour
See all
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
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
2 tbsp neutral oil (such as canola or sunflower), plus more for cooking
Chef's tip
Avocado 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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