Thepla Recipe – How to Make Traditional Gujarati Thepla

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 4

Ingredients:

• For Thepla Dough:

  • 2 cups whole wheat flour (atta)

  • 1/2 cup fresh fenugreek leaves (methi), finely chopped

  • 1/4 cup yogurt (curd)

  • 1 teaspoon ginger-green chili paste

  • 1 teaspoon turmeric powder

  • 1 teaspoon cumin powder

  • 1 teaspoon coriander powder

  • 1 teaspoon red chili powder

  • 1/2 teaspoon carom seeds (ajwain)

  • 1 tablespoon sesame seeds

  • 1 teaspoon sugar

  • Salt to taste

  • 2 tablespoons oil (for the dough)

  • Water as needed (to knead dough)

• For Cooking:

  • 2 tablespoons oil (for shallow frying)

Instructions:

Step 1: Prepare Thepla Dough

1. In a large mixing bowl, add whole wheat flour, chopped fenugreek leaves, yogurt, ginger-green chili paste, turmeric powder, cumin powder, coriander powder, red chili powder, carom seeds, sesame seeds, sugar, and salt.

2. Mix all the ingredients together. Add oil and start kneading the dough by adding water gradually. The dough should be soft but not sticky.

3. Once the dough is ready, cover it and let it rest for 10-15 minutes.

Step 2: Rolling the Thepla

1. After the dough has rested, divide it into small equal-sized balls (about the size of a lime).

2. Roll each dough ball into a smooth round shape. Dust with a little flour and roll it out into a thin circle, about 6-7 inches in diameter.

Step 3: Cooking the Thepla

1. Heat a tawa (flat pan) on medium heat. Place one rolled thepla on the hot tawa.

2. Cook for about 30-40 seconds until small bubbles form on the surface, then flip it.

3. Apply a little oil on both sides and cook until golden brown spots appear, flipping as needed.

4. Repeat the process for the remaining theplas.

Step 4: Serve Thepla
Serve the freshly made theplas with yogurt, pickles, or chutney for a complete Gujarati meal experience.

Tips for Perfect Thepla:

• Use fresh fenugreek leaves: Fresh methi adds a distinct flavor to theplas. You can also use dried fenugreek leaves (kasuri methi) if fresh isn’t available.

• Adjust spice levels: Customize the spiciness by adding more or less ginger-green chili paste as per your taste.

• Storage tip: Theplas stay fresh for 2-3 days, making them ideal for travel or lunchboxes.

Conclusion:

Thepla is a nutritious and flavorful flatbread from Gujarat, made with whole wheat flour and fenugreek leaves. This versatile dish can be served for breakfast, lunch, or dinner, and is often enjoyed with pickles or yogurt. Whether you’re making it fresh or packing it for a trip, Thepla is a perfect, healthy choice!