Authentic Gujarati Thepla: A Step-by-Step Recipe Guide

Ingredients

  • 2 cups of whole wheat flour
  • 1/2 cup of fenugreek leaves (methi), finely chopped
  • 1/4 cup of yogurt
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of red chili powder
  • 1/2 teaspoon of cumin seeds
  • A pinch of asafoetida (hing)
  • Salt to taste
  • 2 tablespoons of vegetable oil, plus extra for cooking
  • Water as needed to make the dough

Steps and instructions

  1. In a large mixing bowl, combine the whole wheat flour, finely chopped fenugreek leaves, yogurt, turmeric powder, red chili powder, cumin seeds, asafoetida, salt, and 2 tablespoons of vegetable oil.
  2. Mix the ingredients well before gradually adding water to form a dough. Knead the dough until it is soft and pliable.
  3. Divide the dough into small, equal-sized portions and roll each one into a ball.
  4. On a floured surface, roll each dough ball into a thin, round disc, similar to a tortilla.
  5. Heat a tawa or flat skillet, then place a thepla on it. Cook for about a minute, or until small bubbles start to appear.
  6. Flip the thepla, lightly spread some oil on the cooked side, and cook for another minute or until golden brown spots appear on the bottom.
  7. Flip again and spread a little oil on the other side too. Press lightly using a spatula and cook until it's fully cooked and has golden brown spots.
  8. Repeat the rolling and cooking process with the remaining dough balls.
  9. Once cooked, you can serve the Thepla warm with a side of yogurt or pickle.

Tools for making

Recipe variations

  • Replace whole wheat flour with all-purpose flour for a lighter texture.
  • Add grated vegetables like carrots or zucchini to the dough for added flavor and nutrition.
  • Use different herbs or greens instead of fenugreek leaves, such as spinach or cilantro.
  • Add spices like garam masala, coriander powder, or fennel seeds for additional flavor.
  • Replace yogurt with buttermilk or sour cream for a tangier taste.
  • For a vegan version, substitute yogurt with plant-based yogurt or use a combination of water and lemon juice.
  • Add finely chopped green chilies or chili flakes for a spicier version.
  • For a gluten-free option, use a gluten-free flour blend like almond flour or chickpea flour.
  • Experiment with fillings like grated cheese, paneer, or mashed potatoes for stuffed theplas.
  • To make it a complete meal, serve theplas with a side of curry or chutney.

Recipe overview

Thepla is a popular Indian flatbread originating from the state of Gujarat. This recipe is prepared mainly with whole wheat flour, fenugreek leaves (methi), and a blend of other spices. Theplas are delightfully flavorful and are often eaten for breakfast, but they also make a great meal at any time of the day. This recipe takes you through a step-by-step process to prepare these deliciously soft and spicy flatbreads. You can enjoy them hot off the stove with a side of yogurt or your favorite pickle. Thepla is not only tasty but also packed with nutrients from the fenugreek leaves. So get ready to experience this delightful Indian delicacy!

Common questions

  1. Can I use all-purpose flour instead of whole wheat flour? No, whole wheat flour is the traditional choice for making thepla. It adds flavor and texture to the dish.
  2. Can I use dried fenugreek leaves instead of fresh? Yes, you can use dried fenugreek leaves (kasuri methi) instead of fresh fenugreek leaves. However, reduce the quantity to 1/4 cup as dried leaves are more potent.
  3. Can I skip adding yogurt to the dough? Yogurt adds moisture and softness to the thepla. It is recommended to include yogurt in the dough for the best results, but if you don't have it on hand, you can skip it.
  4. Is there a substitute for asafoetida (hing)? If you don't have asafoetida, you can omit it from the recipe. It adds a unique flavor, but the thepla will still taste delicious without it.
  5. Can I make the dough in advance? Yes, you can make the dough in advance and store it in the refrigerator for up to 2 days. Just make sure to wrap it tightly in plastic wrap or store it in an airtight container.
  6. Can I freeze the thepla? Yes, you can freeze thepla. Once cooked, let them cool completely, then stack them with parchment paper in between each thepla. Place them in a freezer-safe bag or container, and they can be stored in the freezer for up to 1 month.

Serving dishes and utensils

Origin stories

Thepla is a beloved flatbread from the Indian state of Gujarat, known for its culinary richness and the ability of its people to add a delicious twist to any dish. The uniqueness of Thepla lies in its long shelf-life, making it a favorite choice for travelers and picnickers. The story of its origin isn't documented, but it's said to have been created by Gujarati homemakers who needed a food item that could last for days without refrigeration, for their family members traveling long distances for work. Thepla, with its mix of flavors and the use of fenugreek leaves (methi), not only served the purpose but also provided a nutritious meal, compact into a single disc of delightful goodness. Over time, it has become a staple in Gujarati households and loved all over India.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.