Methi Thepla Pizza

Methi Thepla Pizza combines the traditional flavors of spiced flatbreads with a classic pizza twist, topped with fresh vegetables and a zesty sauce. This vegan dish is not only delicious but also packed with nutrition, making it a satisfying meal for everyone.

Ingredients

• Whole wheat flour - 1 cup
• Fresh fenugreek leaves (methi) - 1/2 cup, chopped
• Turmeric powder - 1/2 teaspoon
• Cumin powder - 1/2 teaspoon
• Red chili powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Water - as needed (about 1/4 cup)
• Olive oil - 1 tablespoon
• Tomato sauce - 1/4 cup
• Bell pepper - 1/2 cup, sliced
• Onion - 1/2 cup, sliced
• Mushrooms - 1/2 cup, sliced
• Vegan cheese - 1/2 cup (optional)
• Fresh coriander - for garnish
• Chili flakes - for garnish (optional)

Steps

1. In a mixing bowl, combine whole wheat flour, chopped methi, turmeric, cumin, red chili powder, and salt.
2. Gradually add water to the mixture and knead into a soft dough. Let it rest for 10 minutes.
3. Divide the dough into two equal portions and roll each into a flat disc (thepla) about 6 inches in diameter.
4. Heat a non-stick skillet over medium heat and cook each thepla for about 1-2 minutes on each side until lightly browned.
5. Once the theplas are cooked, spread a tablespoon of olive oil on each one and then spread the tomato sauce evenly.
6. Layer with sliced bell peppers, onions, and mushrooms on top of the sauce.
7. Sprinkle vegan cheese on top if using, and add chili flakes for extra spice.
8. Preheat the oven to 200°C (400°F) and bake the pizzas on a baking sheet for about 10-12 minutes until the vegetables are tender and the edges are crispy.
9. Remove from the oven, garnish with fresh coriander, and serve hot.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 50 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in fiber which aids digestion.
• Contains antioxidants from vegetables that support overall health.

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