Free from Friday’s: Gluten and Dairy Free Methi Theplas (spiced Indian Flatbreads)
Chin's Kitchen
Chin's Kitchen
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  • 20 minutes Cooking time: 20-25 minutes-may take a little longer if it’s your first attempt
  • 10-12 dependent on size
  • 1 Cup Rajagro flour (Amaranth flour)
  • 1/4 Cup Gluten free plain flour plus extra fro dusting- I used Doves farm
  • 1/4 Cup Mogo flour (Cassava flour)
  • 150 g Potato- Cooked, peeled and mashed
  • 2 Tbsp minced ginger
  • 2 Tbsp Kasuri Methi (dried fenugreek)
  • 1/2 Tsp Turmeric powder
  • 1/4 Tsp Red chilli powder- or more if required
  • 1/4 Tsp Ajwain seeds
  • 1/4 Tsp Sugar
  • 2 Tsp oil plus extra for cooking
  • 1. In a bowl add all the flours, potato, methi,ginger, spices, salt, sugar and oil
  • 3. Heat your tava or frying pan on low
  • 4. Place your dough onto your roti board or work top that has been slightly dusted with flour, flatten the ball slightly and roll it out thin
  • 5. Place your rolled out dough onto the pan



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