High-Protein Paneer & Moong Bajra Methi Thepla

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.
High-Protein Paneer & Moong Bajra Methi Thepla
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.
Steps
- 1
Drain and lightly mash mung beans, keeping some texture.
- 2
In a bowl, mix bajra flour, gram flour, sesame seeds, turmeric, chilli powder, cumin-coriander powder, achar masala, and salt.
- 3
- 4
- 5
- 6
Add paneer, mung beans, Greek yogurt, and methi leaves.
- 7
Add ginger paste, green chilli paste, and 1 tbsp ghee. Mix well.
- 8
Knead into a soft dough, adding water only if needed. Rest 10–15 min.
- 9
- 10
Divide dough, roll each between parchment into thin theplas.
- 11
Cook on a hot tawa until bubbles appear, then flip and brush with ghee.
- 12
Cook both sides until golden and cooked through.
- 13
Serve warm with yogurt, chutney, or raita.
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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