Methi Thepla is a popular snack or breakfast item in the Gujarat region of India. Methi means fenugreek and thepla is flatbread. They are typically made with whole-wheat flour and sometimes chickpea flour is added to the dough. They are delicious but not so paleo or low-carb friendly. That’s why I decided to come up with my own version using a mixture of chia seeds and coconut flour to replace the whole-wheat. They are filled with good-for-you spices like cumin and turmeric and whole carom seeds.
Fresh fenugreek leaves are hard to find, so I always use dried. If you’re not familiar with fenugreek leaves, they are these sweet, licorice-tasting leaves typically used as an herb. Think of how you would normally use parsley, and swap it out for some fenugreek! They will add the perfect combination of sweet and bitter to any dish. You can pick up fenugreek leaves (and fenugreek powder and seeds) at any Indian grocer or online at Amazon.
I sometimes add a 1/4 cup of chopped frozen spinach or kale to the mixture after I’m done blending everything. Theplas are a great alternative to eating scrambled eggs in the morning. I get lots of questions from people asking what to eat for breakfast when you’re not a big fan of the more typical breakfast foods. Try this out, I know you’ll love it! You get 12 grams of protein from the eggs alone in this recipe!
These theplas are easy to travel with and can be eaten hot or at room temperature. Make a big batch for the week and store them in the fridge! I had these for lunch with some cucumber slices and spiced coconut milk for dipping. Add a cup of tea and you have another good brunch feast! Oh, and if you’re planning to share, you should probably double the recipe.
- 2 eggs
- 1 tbs chia seeds
- 1 tsp coconut flour
- 1 jalapeño, deseeded and finely chopped
- 1/2 inch piece of fresh ginger with skin on
- 1/4 cup water
- 1 tbs dried fenugreek leaves (kasuri methi)
- 1/2 tsp chili powder
- 1 tsp roasted coriander powder
- 1/2 tsp cumin powder
- 1/4 tsp salt
- 1/8 tsp turmeric
- 1/8 tsp carom seeds (ajwain)
- 1 tbs grassfed ghee or coconut oil, for frying
- Add eggs, chia seeds, coconut flour, jalapeño, ginger, water, chili powder, coriander powder, cumin powder, salt, and turmeric to blender and blend on high for 1 minute until chia seeds have broken down.
- Add fenugreek leaves and carom seeds and pulse blender for a second to incorporate into mixture.
- Warm a 8" non-stick pan over medium heat and add 1/2 tbs of ghee or coconut oil.
- Once warm, add some batter to pan to create about a 3" in diameter thepla. Swirl the pan around to spread batter evenly and create a 6" in diameter thepla.
- Cook for 2 minutes and then use a spatula to loosen the thepla from the edges of the pan. Flip and cook for an additional 1 minute. Note: Take pan off burner between theplas and add additional ghee or coconut oil. Removing the pan will prevent it from getting too hot.
- Remove thepla from pan and keep warm on plate or baking sheet in oven.
- Repeat with remaining batter. If batter gets too thick, add 1 tbs water at a time to thin out.
- Optional: Place theplas on a dry skillet for 1 minute on each side over medium-high heat to achieve brown spots.
- Recipe yields (4) 6" theplas.