Thepla
Veg
Soft, flatbreads made from whole wheat flour mixed with fresh fenugreek leaves, yoghurt, and Gujarati spices — rolled thin and pan-roasted with a little oil. The quintessential Gujarati travel food and breakfast staple, eaten with pickle and yoghurt.
Cuisines
Gujarati
Kutchi
Kathiyawadi
Surati
Best for
Breakfast
Lunch
Recipe
Prep: 20 min
Cook: 20 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | whole wheat flour |
| 1/4 cup | gram flour (besan) |
| 1/2 cup | fenugreek leaves (methi), finely chopped |
| 1/4 cup | yogurt |
| 1 tablespoon | oil |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | ginger paste |
| 1 teaspoon | garlic paste |
| 1 teaspoon | sugar |
| — | salt to taste |
| — | water as needed |
| — | oil for cooking |
Instructions
- 1 In a large mixing bowl, combine whole wheat flour, gram flour, and fenugreek leaves.
- 2 Add yogurt, 1 tablespoon of oil, cumin seeds, turmeric powder, red chili powder, ginger paste, garlic paste, sugar, and salt.
- 3 Mix the ingredients well, gradually adding water to form a soft dough.
- 4 Knead the dough for about 5 minutes until smooth and pliable.
- 5 Cover the dough with a damp cloth and let it rest for 15 minutes.
- 6 Divide the dough into small balls of equal size.
- 7 Roll each ball into a thin, round disc using a rolling pin, dusting with flour as needed to prevent sticking.
- 8 Heat a tawa or flat skillet over medium heat.
- 9 Place the rolled thepla on the hot tawa and cook for about 1-2 minutes until bubbles form on the surface.
- 10 Flip the thepla and apply a little oil on the cooked side.
- 11 Cook the other side for another 1-2 minutes, applying oil as needed, until both sides are golden brown.
- 12 Repeat the process for all thepla balls.
- 13 Serve hot with yogurt or pickle.
Tips
For softer theplas, ensure the dough is well-kneaded and rested. You can also add a little more oil to the dough for extra softness.