Thepla is one of those Gujarati foods that feels like home, whether it’s packed in a tiffin, carried on a long trip or eaten with chai on a lazy morning. This is my high-protein twist on the classic methi thepla. I add hemp seeds, sesame, high-protein yogurt, and my secret: a smooth puree of avocado, spinach and low-fat paneer. The result is a thepla that stays soft, doesn’t crack, and freezes beautifully for meal prep.

Why you’ll love this thepla

• It’s packed with protein from paneer, high-protein yogurt and hemp seeds.
• It’s soft and pliable, so it won’t crack in your tiffin.
• It’s freezer-friendly: make a big batch once and enjoy it for weeks.
• It has the classic sweet-and-spicy thepla taste your family loves.

Ingredients (makes about 14 to 16 theplas)

For the green puree

• 1/2 avocado
• 1 cup spinach, packed
• 1/2 cup low-fat paneer

For the dough

• 3 cups whole wheat flour
• 1 cup fresh methi (fenugreek) leaves, finely chopped
• 1/2 cup high-protein yogurt
• 2 tbsp hemp seeds
• 1 tbsp sesame seeds
• 1 tbsp ginger, green chilli and garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 to 1 1/2 tsp sugar
• 1/4 tsp ajwain (carom seeds), just a little
• Salt to taste
• 2 tbsp avocado oil, plus more for cooking
• Water only if needed

Instructions

1. Blend the avocado, spinach and paneer into a smooth green puree.
2. In a large bowl, mix the flour, methi, hemp seeds, sesame seeds, ajwain, turmeric, red chilli powder, coriander powder, sugar and salt.
3. Add the ginger, green chilli and garlic paste, the green puree, the yogurt and the avocado oil.
4. Knead into a soft, smooth dough, adding a few teaspoons of water only if needed. The puree and yogurt do most of the work.
5. Cover and rest the dough for 15 to 20 minutes.
6. Divide into small balls and roll each one thin, dusting with a little flour.
7. Cook on a hot tawa for about 30 seconds per side, then brush lightly with avocado oil and cook until golden spots appear on both sides.
8. Stack the cooked theplas and cover them with a clean cloth so they stay soft.

Storage and meal prep

• Airtight container: keeps for up to 4 days. Because this thepla has yogurt, paneer and avocado, it won’t stay fresh longer than that.
• Freezer: let the theplas cool completely, layer them with parchment paper, and freeze in a zip bag for 1 to 2 months. Reheat straight from frozen on a warm tawa.

Serving ideas

Serve with masala chai, plain yogurt, mango pickle, chhundo or a simple aloo sabzi.

Watch the recipe

Watch how I make it in 40 seconds on YouTube Shorts, and follow @notebookofrecipes on Instagram for more easy, healthy Indian recipes.