Low Iodine 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
- 2 tbsp neutral oil (such as canola or sunflower), plus more for cooking
- 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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