India Thepla
Thepla is a traditional flatbread from Gujarat, India, made with whole wheat flour, fresh fenugreek leaves (methi), and a blend of aromatic spices. Known for its versatility and long shelf life, thepla is a popular choice for travel meals, picnics, or a quick snack. It holds cultural significance in Gujarati households, often served with pickles, yogurt, or a dollop of ghee. Thepla is both nutritious and flavorful, combining the goodness of fenugreek leaves with warming spices.
Recipe Servings: 10–12
Prep Time
15 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
30 minutes
Total Time
1 hour 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups (250 g) whole wheat flour
- ½ tsp (2 ml) turmeric powder
- ½ tsp (2 ml) chili powder
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- ½ tsp (2 ml) carom seeds (optional)
- ½ tsp salt, or to taste
- 1 cup (50 g) fresh fenugreek leaves (methi), finely chopped
- ¼ cup (60 ml) plain yogurt
- 2 Tbsp (30 ml) vegetable oil (plus more for cooking)
- ¼ cup (60 ml) water, or as needed
Directions
- In a large mixing bowl, combine the whole wheat flour, turmeric powder, chili powder, ground cumin, ground coriander, carom seeds (if using), and salt. Add the chopped fenugreek leaves, yogurt, and vegetable oil. Mix well.
- Gradually add water, 1 tablespoon (15 ml) at a time, and knead into a soft, pliable dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
- After resting, knead the dough briefly and divide it into 10–12 equal portions. Roll each portion into a smooth ball.
- On a lightly floured surface, roll each ball into a thin, round disc about 6–8 inches (15–20 cm) in diameter. Ensure the theplas are of even thickness to cook uniformly.
- Heat a flat griddle over medium heat. Place a thepla on the hot griddle and cook for 1–2 minutes, or until light brown spots appear. Flip and cook the other side for 1–2 minutes. Drizzle a few drops of oil around the edges and cook both sides for another 30 seconds each, pressing gently with a spatula.
- Cook all the theplas in the same manner, stacking them in a clean kitchen towel to keep warm.
- Serve the theplas warm or at room temperature with pickles, yogurt, or a cup of chai.
Notes
- For extra flavor, add grated garlic or ginger to the dough.
- Theplas can be stored in an airtight container for up to 3 days or frozen for longer shelf life.
- Substitute fenugreek leaves with spinach or grated zucchini if fresh fenugreek is unavailable.
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