Thepla Recipe
Thepla is a soft, flavorful, and versatile Indian flatbread originating from Gujarat. Made primarily with whole wheat flour, fresh fenugreek leaves methi, and spices, it is known for its long shelf life and is a popular travel food. The dough is enriched with yogurt and oil, which gives it a uniquely soft texture, and seasoned with turmeric, chili powder, and sometimes a touch of sesame seeds. These thin, spiced breads are cooked on a griddle with minimal oil until golden and speckled. Thepla is typically enjoyed with yogurt, pickles, or chundo sweet mango relish , and can be eaten for breakfast, as a snack, or as part of a meal
Ingredients
2 Cup Moringa Leaves
1.5 Cup wheat flour
1/2 Cup jowar flour
2 Tablespoon gram flour
1 Tablespoon ajwain (crushed)
1/4 Tablespoon hing
2 Tablespoon white sesamme seeds
1 Tablespoon ginger green chili paste
Salt to taste
1/2 Tablespoon turmeric powder
1 Tablespoon Kashmiri red chili powder
1/2 Tablespoon garam masala
2 Tablespoon curd
2 Tablespoon oil
As needed water (added gradually
For Cooking
2-3 Drops oil
Wheat Flour
1/2 Tablespoon ghee
Step:1
Remove the leaves from the stems , wash thoroughly , pat dry and chop them finely. In a large a large mixing bowl , add wheat flour , jowar flour , gram flour , chopped moringa leaves , ajwain , hing sesame seeds ginger-green chili masala curd , and oil
Step:2
Mix everything before adding water . Gradually add water and knead into a soft smooth dough . Apply a little oil on the surface , cover with a damp cloth , and let it rest for 15-20 minutes
Step:3
Heat a tawa over medium-high flame . Take a small portion of dough , roll it into a round ball , then dust with dry wheat flour and roll into a thin , round thepla using a rolling pin
Step:4
Once the tawa is hot , add 2-3 drops of oil , wipe it clean , sprinkle a little wheat flour , and wipe again this prevents the thepla from sticking
Step:5
Place the rolled thepla on the hot tawa . dry roast on both sides until you see light spots , then add very little ghee and cook quickly over high heat
Step:6
Avoid overcooking , this helps the thepla stay soft serve hot moring theplas with white butter , dahi and place pickle
FAQs
1. What is the main difference between Thepla and Paratha?
Thepla is made from a dough containing gram flour besan and spices, resulting in a softer, thinner flatbread that stays fresh longer. It is typically made with fenugreek leaves methi or other greens.
Paratha is typically made from whole wheat flour and is often layered with ghee or stuffings, making it flakier and richer.
2. Why is my Thepla hard or chewy?
Over-kneading the dough can develop too much gluten.
Rolling too thick can make it dense.
Solution: Knead a soft dough, let it rest, and roll the Theplas out thinly and evenly.
3. How do I make soft Theplas?
Use a combination of whole wheat flour and gram flour besan
Add a little yogurt or oil to the dough.
Knead a soft, pliable dough and let it rest for at least 30 minutes.
Cook on a medium-hot tawa and avoid overcooking.
4. How long does Thepla stay fresh, and how should I store it?
At room temperature: Stays fresh for 3-4 days in an airtight container.
In the refrigerator: Can last for over a week.
To freeze: Separate them with parchment paper and store in a freezer bag for up to 2 months.
5. Can I make Thepla without methi (fenugreek leaves)?
Yes. You can substitute methi with other greens like spinach, dill, or grated carrots and bottle gourd (auki
You can also make plain, spiced Thepla without any greens.