No matter if you are a night owl or a morning person, a substantial breakfast is certainly important to commence the day on a healthy note. Be it since time immemorial where the wise elderly folk advised people of all ages to eat a hearty meal at the break of dawn. Or the present modern times when nutritionists and dietitians galore recommend consuming a wholesome fare first thing in the day. Undeniably, breakfast is a crucial meal that must not be skipped, for it confers excellent wellness incentives of stimulating metabolism, supplying essential nutrients of carbohydrates, fats, proteins, boosting energy levels, satiating the appetite, ensuring healthy body weight and averting ailments like diabetes, hypertension, cancer. And besides the traditional Indian recipes of idli, poori, poha, dosa, upma, khichdi, puttu, paratha, yet another customary desi breakfast from the state of Gujarat in West India is Thepla.
So What Exactly Is A Thepla?
Just like the warm Aloo Parathas served at the dhabas in Punjab and the yummy Jowar Bhakris prepared in households in Maharashtra, Thepla is another variety of Indian flatbread flavoured with herbs, spices, served alongside some yoghurt and pickle or achar, which is a very popular breakfast in homes in Gujarat. Traditionally made using whole wheat flour and yoghurt, incorporating methi i.e. fenugreek leaves, which are all, of course, very nourishing foods to have in the daytime, theplas can also be prepared with numerous other flour varieties and fresh vegetables.
High-Protein Thepla Recipes For A Nutritious Breakfast:
You are probably looking for ways to include more protein in your thepla, for it is, after all, a vital nutrient not only for the growth of tissues, supporting organ structures, fortifying muscles, sustaining bodily fluid balance and transporting nutrients in the bloodstream but also for recuperating the system after recovering from COVID-19. What with the coronavirus pandemic still ongoing in India and worldwide for the past year and a half, a proteinaceous diet is key for boosting the immune system response post illness and infection, aside from healing damaged tissues, improving blood circulation and delivering ample oxygen, nutrients to all organs.
Well, we have just the thing for you. Here are two wholesome thepla recipes – Methi Thepla with quinoa flour and chickpea flour for a vegan, gluten-free, high-protein meal and Vegetable Thepla with a blend of wheat flour and ragi flour, for a fibre-rich, protein-enriched spread at breakfast.
4 tbsp Kasuri methi/ dry fenugreek leaves
1 cup quinoa flour
½ cup chickpea flour
2 tbsp flax seeds
3 tbsp sesame seeds
¼ tsp baking soda
A pinch of asafoetida
1 tsp salt, or as per taste
½ tsp turmeric powder
½ tsp cumin powder
1 tsp coriander powder
2 inch ginger root, minced
1 green chilli, cut into pieces
2 tbsp oil
½ cup water
In a bowl, mix the quinoa flour with the chickpea flour, Kasuri methi, flax seeds, sesame seeds, baking soda, ginger, green chilli and spice powders.
Mix the ingredients well to form a dough, adding a little water to prevent it from becoming very dry.
Combine the oil with the dough, cover the bowl completely and let it sit at room temperature for 20 – 30 minutes.
Make even-sized balls with the dough and roll them into flat circles, ensuring to maintain uniform thickness.
Heat a tawa and place the thepla on it for 1 minute, then flip it and cook the other side for 1 minute.
Add a bit of oil to make sure both sides are evenly browned and serve the aromatic lip-smacking Methi Thepla hot with raw mango chutney or pickle.
Methi leaves or fenugreek are imbued with anti-hyperglycemic compounds which manage diabetes symptoms, control blood sugar levels and also lower cholesterol for a healthy heart. Quinoa flour derived from the superfood quinoa is an excellent source of plant-based proteins, comprising all essential amino acids for optimal growth and development of tissues, organs in the body. Chickpea flour supplies dietary fibres for enhanced digestion, curbing untimely cravings while flax seeds are bestowed with iron for healthy red blood cell synthesis, circulation and preventing anaemia, fatigue.
½ cup cabbage, finely shredded
1 medium-sized carrot, grated
½ cup whole wheat flour
½ cup ragi flour
2 tbsp fresh methi/fenugreek leaves, chopped
1 tsp ginger paste
1 green chilli, cut into pieces
A bunch of fresh coriander leaves, chopped
A pinch of salt
¼ tsp turmeric powder
½ tsp red chilli powder
Yoghurt as required
1 tbsp oil
In a large bowl, add the whole wheat flour and ragi flour along with cabbage, carrot, methi/fenugreek leaves, ginger paste, green chilli, coriander leaves, salt, turmeric powder, red chilli powder and the required quantity of yoghurt.
Knead them thoroughly into a dough, adding 1 tbsp oil to form a slightly firm blend.
Mould the dough into even-sized balls and roll them into circular flattened forms with uniform thickness.
Heat a non-stick pan and cook the thepla for about 1 minute, then turn it and warm the other side as well.
Spread a bit of oil to make sure all theplas are cooked completely on both sides.
Relish this flavourful, appetising Vegetable Thepla with some spicy pickle for a hearty meal at breakfast.
Whole wheat flour supplies ample carbs, calories for instant energy, beating fatigue, lethargy, while ragi flour is rich in B vitamins, dietary fibres, calcium, for uplifted metabolism, digestion and bone health. Cabbage is a superb source of vitamin C to augment immunity, carrots offer vast amounts of vitamin A, carotenoids for enhanced eye functions and coriander leaves comprise flavonoid, alkaloid antioxidants that detoxify the system and promote liver and kidney health.