Thepla
An authentic vegetarian recipe from Gujarat, India
Cook Time
25 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
250g Whole wheat flour (atta)
100g Fresh fenugreek leaves (methi), finely chopped
60g Yogurt
3g Turmeric powder
5g Red chilli powder
8g Cumin-coriander powder (dhana-jeera)
10g Sesame seeds
15g Ginger-green chilli paste
5g Sugar
6g Salt
20ml Oil
40ml Oil for cooking
50ml Water as needed
13 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash the fresh fenugreek leaves thoroughly. Chop finely and sprinkle with a little salt. Let sit for 5 minutes, then squeeze out the excess moisture — this removes some of the bitterness.
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In a large bowl, combine whole wheat flour, chopped fenugreek leaves, turmeric powder, red chilli powder, dhana-jeera powder, sesame seeds, ginger-green chilli paste, sugar, and salt.
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Add yogurt and oil to the flour mixture. Mix well.
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Gradually add water as needed and knead into a soft, smooth dough. The dough should be slightly softer than regular chapati dough. Cover and rest for 10 minutes.
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Divide the dough into 12–14 equal portions. Roll each portion into a thin circle about 15–18 cm in diameter using a rolling pin. Thepla should be thinner than a paratha.
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Heat a tawa (griddle) over medium-high heat.
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Place a thepla on the hot tawa. Cook for 1–2 minutes until small bubbles appear on the surface.
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Flip and drizzle half a teaspoon of oil around the edges. Cook for 1–2 minutes until golden spots appear.
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Flip again, drizzle a little more oil, and press gently with a spatula. Cook for 30 seconds until both sides are evenly golden.
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Remove and stack in a container lined with a cloth to keep warm. Serve with yogurt, pickle, or chunda (sweet mango pickle).
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Chef's Tips
Squeezing moisture from the salted fenugreek leaves is important — excess moisture makes the dough sticky and the thepla difficult to roll.
Thepla dough should be slightly softer than chapati dough; the yogurt and oil keep it pliable and prevent cracking when rolled thin.
Thepla are famous as travel food in Gujarat because they stay fresh for 3–4 days at room temperature — the oil and yogurt act as natural preservatives.
For a variation, substitute fenugreek with grated bottle gourd (lauki) or spinach for different seasonal theplas.
About This Dish
Thepla is a traditional vegetarian dish from Gujarat, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Squeezing moisture from the salted fenugreek leaves is important — excess moisture makes the dough sticky and the thepla difficult to roll. - Thepla dough should be slightly softer than chapati dough; the yogurt and oil keep it pliable and prevent cracking when rolled thin. - Thepla are famous as travel food in Gujarat because they stay fresh for 3–4 days at room temperature — the oil and yogurt act as natural preservatives. - For a variation, substitute fenugreek with grated bottle gourd (lauki) or spinach for different seasonal theplas.
Category
Vegetarian
Cook Time
25 mins
Servings
4 servings
Difficulty
Easy