Thepla Recipe

Thepla is a spiced Gujarati flatbread made with whole wheat flour, yogurt, and fenugreek leaves. This Thepla Recipe delivers a soft, flavorful dish that’s perfect for breakfast, snacks, or travel. Serve it with pickle and chai for a delightful experience.

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Prep Time 15

Cook Time 20

Total Time 35

Course Breakfast, Main Course, Snack

Cuisine Gujarati, Indian

Servings 10 theplas

Calories 100 kcal

Equipment

Mixing bowl
Rolling Pin
Tawa or griddle
Spatula

Ingredients

2 cups whole wheat flour
1/4 cup gram flour (besan)
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp red chili powder
1 tsp sesame seeds
1/4 cup fresh fenugreek leaves (methi), chopped
1/4 cup yogurt
2 tbsp oil (for the dough)
Salt to taste
Water (as needed)
Oil or ghee (for cooking)

Instructions

1. Prepare the Dough
In a mixing bowl, combine whole wheat flour, gram flour, turmeric, cumin powder, coriander powder, red chili powder, sesame seeds, and salt.
Add chopped fenugreek leaves and mix well.
Add yogurt and 2 tablespoons of oil. Gradually add water and knead into a soft, pliable dough. Cover and let it rest for 10-15 minutes.
2. Roll the Theplas
Divide the dough into small balls.
Roll each ball into a thin disc, about 6-7 inches in diameter, using a rolling pin.
3. Cook the Theplas
Heat a tawa or griddle over medium heat. Place a rolled thepla on the tawa.
Cook for 1-2 minutes, until bubbles appear, and then flip.
Apply oil or ghee on both sides and cook until golden brown spots appear.
Repeat with the remaining dough balls.
4. Serve Hot
Serve the theplas with yogurt, pickle, or chai for a delightful meal.

Notes

Methi Alternative: Use spinach or coriander if fresh fenugreek leaves are unavailable.
Storage Tip: Store cooked theplas in an airtight container. They stay fresh for 2-3 days.
Travel-Friendly: Theplas are perfect for travel as they stay soft and delicious for hours.
Serving Suggestion: Pair with pickle, yogurt, or a cup of chai for the best experience.