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Gujarati Methi Thepla with Peanut Yogurt Dip

This roasted dish pairs plain yogurt with roasted peanut powder, whole wheat flour and fenugreek leaves, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Snack
Easy
Balanced Vegetarian High satiety
300 kcal 2000 kcal
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Estimated macros per portion

19 g Protein
83 g Carbohydrates
31 g Fat
16 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 68g whole wheat flour 248 kcal
  • 43g fenugreek leaves (methi), chopped 116 kcal
  • 100g plain yogurt 61 kcal
  • 17g neutral oil 150 kcal
  • 39g water 0 kcal
  • 1g ground turmeric 2 kcal
  • 1g red chili powder 0 kcal
  • 13g roasted peanut powder 74 kcal
  • 2g salt 0 kcal

Cooking instructions

  1. whole wheat flourfenugreek leaves (methi)plain yogurtneutral oilground turmericred chili powdersalt
    In a bowl, mix whole wheat flour, chopped fenugreek leaves, turmeric, red chili powder, salt, and yogurt. Add oil and mix.
  2. water
    Add water a little at a time to form a soft dough; rest 10 minutes.
  3. Divide into 3 balls. Roll each into a thin flatbread.
  4. neutral oil
    Cook on a hot skillet, brushing with remaining oil, until browned spots appear on both sides.
  5. plain yogurtroasted peanut powdersalt
    Stir roasted peanut powder into yogurt with a pinch of salt. Serve warm thepla with the dip.

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