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High-Protein Paneer & Moong Bajra Methi Thepla
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A picture of High-Protein Paneer & Moong Bajra Methi Thepla.

High-Protein Paneer & Moong Bajra Methi Thepla

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

#August2027

Paneer, green mung beans, Greek yogurt and gram flour make these theplas protein-rich, satisfying and filling, while bajra and fresh methi provide fibre and nutrients.

#August2027

Paneer, green mung beans, Greek yogurt and gram flour make these theplas protein-rich, satisfying and filling, while bajra and fresh methi provide fibre and nutrients.

Read more

High-Protein Paneer & Moong Bajra Methi Thepla

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

#August2027

Paneer, green mung beans, Greek yogurt and gram flour make these theplas protein-rich, satisfying and filling, while bajra and fresh methi provide fibre and nutrients.

#August2027

Paneer, green mung beans, Greek yogurt and gram flour make these theplas protein-rich, satisfying and filling, while bajra and fresh methi provide fibre and nutrients.

Read more
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Ingredients

  • 100g, finely grated or crumbled Paneer
  • 60 g(about ½ cup), well drained and lightly mashed Boiled green mung beans
  • 120 g(about ½ cup) Greek yogurt
  • 180 g(about 1½ cups) Bajra (pearl millet) flour
  • 30 g(about ¼ cup) Gram flour (besan)
  • 1 tbspSesame seeds
  • 1cup, finely chopped Fresh methi (fenugreek) leaves
  • 1 tbspGinger paste
  • 1 tspGreen chilli paste
  • 1/4 tspTurmeric
  • 1 tspChilli powder
  • 1 tbspCumin-coriander powder
  • 1 tbspAchar masala
  • to tasteSalt
  • 1 tbsp(plus extra for cooking) Ghee
  • as neededWater
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Steps

  1. 1

    Drain and lightly mash mung beans, keeping some texture.

    A picture of step 1 of High-Protein Paneer & Moong Bajra Methi Thepla.
  2. 2

    In a bowl, mix bajra flour, gram flour, sesame seeds, turmeric, chilli powder, cumin-coriander powder, achar masala, and salt.

    A picture of step 2 of High-Protein Paneer & Moong Bajra Methi Thepla.
  3. 3

    A picture of step 3 of High-Protein Paneer & Moong Bajra Methi Thepla.
    A picture of step 3 of High-Protein Paneer & Moong Bajra Methi Thepla.
    A picture of step 3 of High-Protein Paneer & Moong Bajra Methi Thepla.
  4. 4

    A picture of step 4 of High-Protein Paneer & Moong Bajra Methi Thepla.
    A picture of step 4 of High-Protein Paneer & Moong Bajra Methi Thepla.
  5. 5

    A picture of step 5 of High-Protein Paneer & Moong Bajra Methi Thepla.
    A picture of step 5 of High-Protein Paneer & Moong Bajra Methi Thepla.
  6. 6

    Add paneer, mung beans, Greek yogurt, and methi leaves.

    A picture of step 6 of High-Protein Paneer & Moong Bajra Methi Thepla.
    A picture of step 6 of High-Protein Paneer & Moong Bajra Methi Thepla.
    A picture of step 6 of High-Protein Paneer & Moong Bajra Methi Thepla.
  7. 7

    Add ginger paste, green chilli paste, and 1 tbsp ghee. Mix well.

    A picture of step 7 of High-Protein Paneer & Moong Bajra Methi Thepla.
  8. 8

    Knead into a soft dough, adding water only if needed. Rest 10–15 min.

    A picture of step 8 of High-Protein Paneer & Moong Bajra Methi Thepla.
    A picture of step 8 of High-Protein Paneer & Moong Bajra Methi Thepla.
  9. 9

    A picture of step 9 of High-Protein Paneer & Moong Bajra Methi Thepla.
  10. 10

    Divide dough, roll each between parchment into thin theplas.

    A picture of step 10 of High-Protein Paneer & Moong Bajra Methi Thepla.
  11. 11

    Cook on a hot tawa until bubbles appear, then flip and brush with ghee.

    A picture of step 11 of High-Protein Paneer & Moong Bajra Methi Thepla.
    A picture of step 11 of High-Protein Paneer & Moong Bajra Methi Thepla.
    A picture of step 11 of High-Protein Paneer & Moong Bajra Methi Thepla.
  12. 12

    Cook both sides until golden and cooked through.

    A picture of step 12 of High-Protein Paneer & Moong Bajra Methi Thepla.
  13. 13

    Serve warm with yogurt, chutney, or raita.

    A picture of step 13 of High-Protein Paneer & Moong Bajra Methi Thepla.
    A picture of step 13 of High-Protein Paneer & Moong Bajra Methi Thepla.

Tips

The achar masala gives these theplas a delicious tangy, spicy flavour, so adjust the salt according to how salty your achar masala is. Don't mash the mung completely smooth — a little texture gives the thepla a lovely bite.

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Rekha Bapodra
Rekha Bapodra @rekhascooking
on August 03, 2026 20:48
Wilby, England, United Kingdom
Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.
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