Vegan, Gluten-free, Paleo, Whole30 and Keto friendly Almond Mint/Pudina Thepla
Thepla is a soft Indian flatbread typical of Gujarati cuisine. It is typically enjoyed as a breakfast, as a side dish with a meal, or as a snack in the late afternoon. Traditionally. thepla is made with wheat flour, chick pea flour, methi (fenugreek leaves) and other spices. Here we have used almond flour and mint to create a low carb friendly dish. Although, we have used mint, please feel to substitute with greens of your choice.
Nutritional Information of Key Ingredients (WW points: 3 SP per thepla)
*Note: Nutrition information may vary slightly. Nutritional information is negligible for all other ingredients
Recipe yields - 1 Tortilla/Roti/Thepla
Prep Time: 5 mins Cook Time: 12 - 15 mins
Almond flour - 2 tbsp
Mint leaves - handful, chopped
Psyllium husk - 1 tsp
Salt - to taste
Tumeric - 1/8 tsp
Chilli powder - 1/8 tsp
Water as needed
Method of Preparation
In a bowl, add all the ingredients, except water and combine.
Slowly add water and knead to form a dough. Refrigerate for 15 minutes.
On a piece of parchment paper, flatten the dough with your fingers to form tortilla's/roti
To cook the roti, heat up your cast iron (or non-stick) pan over medium-high heat. Flip over the roti on the hot pan and peel off the parchment paper. Cook for 2-3 minutes on the first side, flip over using a spatula and cook for 1-2 more minutes on the other side.
The dough should be moist.
It is important to rest the dough in the refrigerator as this enables the almond flour to bind with the psyllium husk.
Flatten the dough with wet hands to ensure it spreads evenly and no cracks form on the dough.