Thepla
Craving an authentic taste of Gujarati cuisine? Thepla is a savory, spiced flatbread packed with the goodness of fresh fenugreek leaves (methi) and a medley of flavorful spices like turmeric, red chili powder, and carom seeds (ajwain). Made with whole wheat flour and enriched with yogurt for softness, this versatile dish can be enjoyed hot off the pan or stored for meals on the go. Its ease of preparation and balanced flavors make it a favorite for family meals, picnics, or as a travel-friendly snack. Best served with a dollop of yogurt, tangy pickles, or even a steaming cup of chai, Thepla is the perfect blend of wholesome nutrition and irresistible taste. Whether you’re exploring traditional Indian recipes or looking for a new healthy flatbread option, this quick and delicious dish will surely impress.
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Recipe Information
Ingredients
- 2 cups whole wheat flour
- 1 cup fenugreek leaves (methi), finely chopped
- 2 tablespoons yogurt
- 0.25 cup water
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon carom seeds (ajwain)
- 1 tablespoon sesame seeds
- 1 inch ginger
- 1 small green chili
- 1 teaspoon salt
- 2 tablespoons oil
- as needed oil for cooking
Instructions
In a large mixing bowl, add the whole wheat flour, finely chopped fenugreek leaves, yogurt, and 1/4 cup of water.
Grate the ginger and finely chop the green chili. Add them to the bowl along with turmeric powder, red chili powder, carom seeds, sesame seeds, and salt.
Mix all the ingredients and knead them into a soft dough. Add more water as needed. Once done, add 2 tablespoons of oil and knead again until smooth.
Cover the dough with a cloth and let it rest for 10 minutes.
Divide the dough into 10-12 equal portions and roll them into balls.
Heat a tawa or non-stick pan over medium heat.
Take a dough ball and roll it into a thin circle about 5-6 inches in diameter using a rolling pin. Use some dry flour to prevent sticking.
Place the rolled thepla onto the hot tawa. Cook for about a minute until bubbles start to form on the surface.
Flip the thepla and drizzle a little oil around the edges and on top. Press gently with a spatula to ensure even cooking.
Flip again and cook the other side until golden brown spots appear. Repeat with remaining dough balls.
Serve warm with yogurt or pickles.
Nutrition Facts
Calories |
1350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 2504 mg | 109% | |
| Total Carbohydrate | 191.2 g | 70% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 4.2 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 766 mg | 59% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2378 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
