Healthy flaxseed and almond thepla Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine whole wheat flour, flaxseed powder, almond powder, turmeric powder, red chili powder, cumin powder, salt, and chopped coriander leaves.
• STEP 2.Add yogurt and mix well to form a soft dough. If needed, add water gradually to adjust the consistency.
• STEP 3.Divide the dough into small portions and roll them into thin circles using a rolling pin.
• STEP 4.Heat a tawa or griddle and cook the theplas on both sides until golden brown spots appear.
• STEP 5.Apply ghee or oil on both sides while cooking to make them crispy.
• STEP 6.Serve hot with yogurt, pickle, or any chutney of your choice.
• STEP 7.Cooking Tips: You can add grated vegetables like carrots or spinach to the dough for added nutrition. Make sure to roll the theplas thin to ensure even cooking. Store the leftover theplas in an airtight container and refrigerate. They can be reheated in a toaster or on a tawa before serving.
• STEP 8.Storage and Serving: Flaxseed and almond theplas can be stored in an airtight container in the refrigerator for up to 3-4 days. They can be served as a breakfast or snack option with yogurt, pickle, or chutney.

Cooking Tips

• You can add grated vegetables like carrots or spinach to the dough for added nutrition.
• Make sure to roll the theplas thin to ensure even cooking.
• Store the leftover theplas in an airtight container and refrigerate. They can be reheated in a toaster or on a tawa before serving.

Storage and Serving

• Flaxseed and almond theplas can be stored in an airtight container in the refrigerator for up to 3-4 days.
• They can be served as a breakfast or snack option with yogurt, pickle, or chutney.