Keto Methi Thepla

Keto Methi Thepla is a flavorful Indian flatbread made with fenugreek leaves and almond flour, perfect for a low-carb diet. This dish offers a delightful blend of spices and is both nutritious and satisfying.

Ingredients

• Almond flour - 1 cup
• Fresh methi (fenugreek) leaves - 1/2 cup, chopped
• Psyllium husk - 2 tablespoons
• Ground turmeric - 1/2 teaspoon
• Cumin powder - 1/2 teaspoon
• Red chili powder - 1/4 teaspoon
• Salt - 1/2 teaspoon (or to taste)
• Water - 1/4 cup (adjust as needed)
• Olive oil or ghee - for cooking

Steps

1. In a mixing bowl, combine almond flour, chopped methi leaves, psyllium husk, turmeric, cumin powder, red chili powder, and salt.
2. Gradually add water to the dry ingredients and knead to form a smooth dough. The dough should not be sticky; adjust water or almond flour as needed.
3. Divide the dough into 4 equal portions and shape each portion into a ball.
4. Roll out each ball into a thin circle (about 6 inches in diameter) on a lightly floured surface with almond flour.
5. Heat a non-stick skillet over medium heat and add a little olive oil or ghee.
6. Cook each thepla for about 2-3 minutes on each side, until golden brown, adding more oil or ghee if needed.
7. Repeat the process with the remaining dough balls, keeping the cooked theplas warm in a covered container.
8. Serve hot with a side of yogurt or a low-carb chutney.

Nutrition

• Calories: 280
• Protein: 10 g
• Carbs: 12 g
• Fiber: 7 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.25 L

Health Benefits

• Rich in fiber, which supports digestive health.
• Low in carbohydrates, making it suitable for a ketogenic diet.

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