by Thepla is a flavorful, spiced flatbread from Gujarat, India, made with whole wheat flour and fresh fenugreek leaves (methi). This versatile dish is a staple in Gujarati households, loved for its portability, long shelf life, and delicious taste. Whether you’re packing it for travel, enjoying it as a snack, or pairing it with a meal, this detailed Thepla recipe will help you create soft, aromatic flatbreads at home. Let’s roll into this culinary delight!
Prep Time
- 15 minutes
(Includes chopping methi and preparing dough)
Cook Time
- 20 minutes
(Cooking the theplas on a skillet)
Total Time
- 35 minutes
(Quick and easy for a batch of delicious flatbreads!)
Detailed Nutrition Facts (For the Entire Recipe)
This recipe makes approximately 10-12 theplas (serves 4-5 people). Nutritional values are approximate and based on the ingredients listed below:
- Calories: 1200 kcal
- Protein: 35g
- Fat: 50g
- Saturated Fat: 5g
- Unsaturated Fat: 45g
- Carbohydrates: 160g
- Dietary Fiber: 25g
- Sugars: 5g (naturally occurring from yogurt and methi)
- Sodium: 1800mg (varies based on salt content)
- Cholesterol: 5mg (minimal, from yogurt)
- Vitamins and Minerals:
- Vitamin A: 20% of Daily Value (DV) (from methi)
- Vitamin C: 15% of DV (from methi and chilies)
- Iron: 30% of DV
- Calcium: 15% of DV
Note: Values may vary based on portion size and specific ingredient brands.
Ingredients
For the Thepla Dough:
- 2 cups whole wheat flour (atta) – plus extra for dusting
- 1 cup fresh methi (fenugreek) leaves – washed, finely chopped (or 2 tablespoons dried methi)
- 1/4 cup curd (yogurt) – for softness
- 1 teaspoon ginger paste – or finely grated ginger
- 1 teaspoon green chili paste – or 1-2 finely chopped green chilies (adjust to taste)
- 1/2 teaspoon turmeric powder – for color and flavor
- 1 teaspoon red chili powder – adjust to spice preference
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon salt – or to taste
- 1 teaspoon sugar – optional, for a balanced taste
- 1 tablespoon oil – for binding the dough
- Water – as needed to knead a soft dough
For Cooking:
- Oil or ghee – 2-3 tablespoons, for roasting the theplas
For Serving (Optional):
- Pickle (achar), curd, or green chutney
Equipment Needed:
- Mixing bowl
- Rolling pin and board
- Tawa or flat skillet
Step-by-Step Recipe
Step 1: Prepare the Dough
- In a large mixing bowl, combine 2 cups whole wheat flour and 1 cup finely chopped methi leaves.
- Add 1/4 cup curd, 1 teaspoon ginger paste, 1 teaspoon green chili paste, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon salt, 1 teaspoon sugar (optional), and 1 tablespoon oil.
- Mix everything well with your hands until the flour feels crumbly and the spices are evenly distributed.
- Gradually add water (a few tablespoons at a time) and knead into a soft, pliable dough. It should be smooth but not sticky.
- Cover the dough with a damp cloth and let it rest for 10-15 minutes.
Step 2: Roll the Theplas
- Divide the dough into 10-12 equal-sized balls (about the size of a golf ball).
- Dust a rolling board with flour and take one dough ball. Flatten it slightly with your hands.
- Roll it out into a thin, round flatbread (about 6-7 inches in diameter). Use extra flour if it sticks.
Step 3: Cook the Theplas
- Heat a tawa or flat skillet over medium heat.
- Place the rolled thepla on the hot tawa and cook for 1-2 minutes until small bubbles appear on the surface.
- Flip it over and drizzle 1/2 teaspoon oil or ghee around the edges. Spread a little on top too.
- Cook for another 1-2 minutes, pressing gently with a spatula, until golden-brown spots appear on both sides.
- Remove from the tawa and keep warm in a casserole or wrapped in a clean cloth. Repeat for the remaining dough balls.
Step 4: Serve
- Serve hot or at room temperature with pickle, curd, or green chutney for a delightful meal or snack!
- Theplas can be stored in an airtight container for 2-3 days, making them perfect for travel or lunchboxes.
Benefits of Thepla
Thepla isn’t just tasty – it’s packed with health perks! Here’s why you’ll love it:
- High in Fiber: Whole wheat flour and methi provide dietary fiber for better digestion.
- Rich in Iron: Fenugreek leaves are a great source of iron, combating fatigue and boosting energy.
- Low Glycemic Index: Slow-release carbs from wheat keep blood sugar stable.
- Antioxidant Properties: Methi and spices like turmeric offer anti-inflammatory benefits.
- Portable Nutrition: Perfect for on-the-go meals without compromising on health.
- Supports Metabolism: Yogurt and spices aid digestion and metabolism.
