Thepla Recipe – Indian Special
Thepla is a traditional Gujarati flatbread known for its soft texture and aromatic spices. Popular as an Indian breakfast or a healthy snack, this spiced flatbread often includes grated vegetables like fenugreek leaves (methi), adding flavor and nutrition. Easy to make and versatile, thepla can be enjoyed hot with yogurt, tangy pickles, or a side of chutney, and it’s perfect for travel or packed meals.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
Vindaloo Ingredients:
- 2 cups whole wheat flour
- 1 cup fresh fenugreek leaves (methi), chopped (optional)
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp ginger paste or finely grated ginger
- 1/4 tsp hing (asafoetida, optional)
- 2–3 tbsp yogurt
- 2 tbsp oil (plus extra for cooking)
- Salt, to taste
- Water, as needed for kneading
Thepla Instructions:
In a large bowl, combine whole wheat flour, turmeric, chili powder, cumin, coriander, salt, and hing.
Add chopped fenugreek leaves and ginger; mix well.
Add yogurt and 2 tbsp oil; knead into a soft dough using water as needed.
Cover the dough and let it rest for 10–15 minutes.
Divide the dough into small balls and roll each into a thin circle using a rolling pin.
Heat a flat skillet or tawa over medium heat.
Cook each rolled thepla for 1–2 minutes on one side until lightly browned; flip and cook the other side, brushing lightly with oil if desired.
Repeat for all dough balls.
Serve hot with yogurt, pickles, or chutney.
Recipe Notes :
Dough Tip: Knead the dough well and let it rest for 10–15 minutes for soft, pliable theplas.
Leaf Variations: Spinach, coriander, or grated carrot can replace fenugreek leaves for different flavors.
Soft Thepla: Yogurt and oil in the dough help maintain softness even when packed for travel.
Make Ahead: Store cooked theplas in an airtight container; reheat on a skillet when ready to serve.
Serving Suggestion: Pair with yogurt, pickles, or chutney for breakfast, snack, or a light lunch.
