Thepla Recipe for you!
An exciting style of roti or flatbread from Gujarati cuisine is ‘Thepla’. Unlike traditional Indian staple food roti, this Gujarati snacking flatbread is made from more than two types of flours. Along with the usual wheat flour, besan (chickpea flour) and gluten-free millets’ flour are mixed with exotic spices to prepare these super tasty Gujarati theplas.
The most common variety of this mouthwatering roti is methi thepla, the fenugreek infused aromatic and flavourful flatbread of this western Indian state. Easy to prepare and lovely enjoy either for your favourite meal times or as in between times snacking option.
The beauty of thepla is it can be enjoyed on its own, does not need any accompanying curry (or ‘shaak’ in Gujarati). Of course theplas tasty many times better when eaten with chutneys or vegetable Gujarati curries like ‘Batata nu shaak’ or ‘Bharela Bhendi’.
Thepla not only taste fabulous, but also are bursting with full of healthy minerals and rich nutrients.
Let's cook
Gujarati Thepla Recipe
Recipe Facts
Here is Your Recipe
1 cup of finely chopped fresh methi leaves (fenugreek leaves)
1 tablespoon finely chopped fresh coriander leaves
1 cup of whole wheat flour (preferably chakki atta)
1 cup of variety of besan and millet (sorghum and pearl) flours in equal portions
2 green chillies finely sliced (or ground to paste)
1 tablespoon sunflower oil
1 teaspoon freshly ground ginger
½ teaspoon red chilli powder
½ teaspoon turmeric
½ teaspoon coriander powder
½ teaspoon cumin powder
1 tablespoon sesame seeds
1 tablespoon jaggery
1 cup of yogurt (go for plant based yogurt if you are a vegan)
A pinch of hing
Salt to taste
In a mixing bowl place the flours.
Add ginger and green chilli paste, turmeric, red chilli, coriander and cumin powders and mix well.
Pour the hot water dissolved jaggery syrup and give good stir.
Place the chopped fresh methi and coriander leaves.
Now mix in the yogurt.
Sprinkle the sesame seeds.
Slowly pour the hot water from a kettle and start mixing the flour and ingredients.
Start kneading the dough so that all the ingredients are nicely combined.
Add the oil and keep kneading until a smooth dough is reached.
Keep aside the dough to rest for 15 minutes.
Meanwhile you may prepare the chutney or a shaak to go with theplas.
Heat a thick tawa (crepe pan)
Divide the dough into two inch dia round balls.
Start rolling the dough balls into thin rounds with a roll pin.
You may use more oil or flour to avoid sticking dough.
Cook them on the tawa on medium heat for a minute.
Using an oil brush, coat the topside with oil and flip to cook on otherside.
Cook for another couple of minutes.
Take care while cooking theplas to avoid burning, but make sure they are well cooked on both sides.
Your theplas are now ready to serve hot with chutney or shaak (Gujarati vegetarian curry)
- Always use fresh methi for the beautiful aromas and flavours.
- Remember to roll the theplas for a fun filled eating style.
