Whole Wheat Vegetable Thepla (Low Oil) Recipe

About this recipe

Whole Wheat Vegetable Thepla is a delightful, healthy Indian flatbread packed with the goodness of fresh vegetables and aromatic spices. Perfectly suited for a diabetic-friendly, vegetarian diet, this low-oil recipe ensures a balance of flavor and nutrition. Thepla is versatile, making it an ideal snack or a light meal for families to enjoy together. Made with whole wheat flour and above-ground vegetables, it is a wholesome treat that can be savored with yogurt or chutney for added zest. This recipe is simple yet satisfying, offering a taste of traditional Gujarati cuisine in a health-conscious way.

Ingredients

• 200 g Dahi
• 200 ml Mustard Oil
• 1 Kg Lokwan Premium Wheat Atta 1 Kg
• 100 g Methi
• 100 g Red Chili Powder
• 1 pc (approx. 500 g to 800 g) Cabbage
• medium Chilli Green Long
• 20 g Turmeric Powder
• 100 g Jeera
• 100 g Til
• 50 g Asafoetida Powder
• 100 g Salt

Instructions

1. 1. In a large mixing bowl, combine whole wheat flour, finely chopped cabbage, fenugreek leaves, green chilies, cumin seeds, turmeric powder, red chili powder, asafoetida, sesame seeds, and salt.
2. 2. Add yogurt to the mixture and knead into a smooth dough. Adjust consistency by adding small amounts of water if needed. Cover the dough and let it rest for 15 minutes.
3. 3. Divide the dough into small portions and roll each into a thin round flatbread using a rolling pin. Dust with flour as needed to prevent sticking.
4. 4. Heat a flat pan or tawa over medium heat. Place the rolled thepla on the pan and cook for 1-2 minutes until light brown spots appear on one side. Flip and brush a small amount of mustard oil on the cooked side.
5. 5. Cook the other side for 1-2 minutes, pressing gently with a spatula to ensure even cooking. Repeat with the remaining dough portions.
6. 6. Serve hot with fresh yogurt or chutney for a wholesome and satisfying meal.