Protein-Packed Methi Thepla

Finely chop the fresh fenugreek (methi) leaves.

In a blender, combine plain yogurt, tofu, and pumpkin puree. Blend until a smooth paste is formed.

In a stand mixer bowl, combine whole wheat flour, unflavored protein powder, vital wheat gluten, spices (salt, turmeric, cumin-coriander powder, red chili powder, asafoetida), and flax meal.

Add the chopped fenugreek leaves to the dry ingredients and mix.

Add the oil and the blended wet mixture to the bowl. Use a dough hook to knead until a firm, smooth dough is formed.

Cover the dough and let it rest for at least 15-20 minutes.

After the dough has rested, divide it into small, equal-sized balls.

Take one dough ball, dust it in dry flour, and roll it out into a thin circle.

Heat a flat pan (tava) over medium heat. Place the rolled thepla onto the hot pan.

Cook one side for about 30 seconds, then flip. Drizzle a small amount of oil on the surface and around the edges.

Flip the thepla again and gently press with a spatula or press to ensure it cooks evenly until golden brown spots appear on both sides.

Remove the cooked thepla from the pan and stack it on a plate lined with a paper towel. Repeat for the remaining dough.

Once the theplas have cooled completely, stack them and place them in freezer-safe bags.

Remove as much air as possible from the bags before sealing. You can use a straw to suck the air out.

Store the sealed bags flat in the freezer for future use.