Ingredients
For Dough
- 2 cups whole wheat flour (atta)
- ½ cup fenugreek leaves (methi), chopped (fresh or frozen)
- 3 green chilies, finely chopped
- 1 tsp ginger paste
- ½ tsp turmeric powder
- 1 tsp red chili powder
- ½ tsp cumin powder
- 1 tsp coriander powder
- ½ tsp ajwain (carom seeds) (optional)
- 2 tbsp yogurt
- 2 tbsp oil
- Salt to taste
- Water as needed for kneading
For Cooking
- 2 tsp oil or ghee per thepla
- Butter or ghee for serving (optional)
Directions
Thepla is a traditional Gujarati flatbread that is soft, flavorful, and highly versatile. Made primarily with whole wheat flour and fresh fenugreek leaves (methi), this spiced flatbread is a staple in many Gujarati households. Its unique combination of spices, yogurt, and greens gives it a slightly tangy, mildly spicy flavor that is loved by all ages.
Theplas are not only delicious but also nutritious, providing a good balance of carbohydrates, protein, fiber, and essential vitamins and minerals. They can be enjoyed for breakfast, as a snack, or even as a travel-friendly meal, making them perfect for lunchboxes or picnics.
One of the best things about Thepla is its versatility. You can make them soft or slightly crispy depending on your preference, and you can add other vegetables like carrot, spinach, or beetroot to boost their nutrition. Traditionally, they are served with yogurt, pickle, or chutney, which complement their flavors beautifully.
Whether you are a vegetarian looking for a wholesome meal or someone who simply enjoys the taste of Indian flatbreads, Theplas are easy to make and perfect for any occasion. With a few simple ingredients and a little practice, you can create these aromatic, golden-brown flatbreads that are sure to impress family and friends alike.
Tips & Variations 🌿✨
🌱 Soft Theplas: Add a little more yogurt or oil to the dough for extra softness.
🥕 Vegetable Boost: Mix in grated carrot, spinach, or beetroot for a colorful, nutritious twist.
🔥 Spice Level: Adjust green chilies and chili powder according to your taste.
🍳 Crispy Option: Roll theplas thinner and cook on medium-high heat for crispy edges.
🥡 Storage Tip: Store cooled theplas in an airtight container; they last 2–3 days at room temperature.
🥣 Serving Suggestion: Serve with yogurt, pickle, or chutney for authentic Gujarati flavor.
⏱️ Quick Version: Use a non-stick tawa and slightly press while cooking to reduce cooking time.
Here’s a nutritional information table for Thepla (per serving, 1 thepla approx.):
| Nutrient | Per Thepla |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 20 g |
| Protein | 4 g |
| Fat | 3 g |
| Saturated Fat | 0.5 g |
| Fiber | 3 g |
| Sugar | 1 g |
| Sodium | 150 mg |
| Calcium | 20 mg |
| Iron | 1.5 mg |
Nutrient Disclaimer: The nutritional values provided are approximate and may vary depending on ingredient brands, portion size, and preparation methods. If you have any dietary concerns or medical conditions, please consult a healthcare professional before consumption.
Steps
1 Done | Make the DoughIn a large bowl, mix wheat flour, turmeric, chili powder, cumin, coriander, ajwain, chopped fenugreek leaves, green chilies, ginger paste, yogurt, oil, and salt. Gradually add water and knead into a soft, pliable dough. Cover and set aside for 15–20 minutes. |
2 Done | Roll the TheplasDivide the dough into equal-sized balls (about lemon-sized). Dust with flour and roll each ball into a thin circle (like a chapati). |
3 Done | Cook the TheplasHeat a tawa/griddle on medium heat. Place one rolled thepla on the hot tawa. Cook for 1–2 minutes until you see bubbles. Flip and apply a little oil/ghee. Cook the other side for 1–2 minutes. Flip again and cook until both sides are golden brown with small brown spots. Repeat for all theplas. |
4 Done | ServeServe warm with yogurt, pickle, or chutney. Can be stored in an airtight container for 2–3 days. |
5 Done | TipsFor softer theplas, add a little more yogurt or oil in the dough. Roll thin for crispy theplas. You can add grated carrot or spinach for a variation. |
