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?
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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.
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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?
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Over-kneading the dough can develop too much gluten.
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Rolling too thick can make it dense.
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Solution: Knead a soft dough, let it rest, and roll the Theplas out thinly and evenly.
3. How do I make soft Theplas?
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Use a combination of whole wheat flour and gram flour besan
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Add a little yogurt or oil to the dough.
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Knead a soft, pliable dough and let it rest for at least 30 minutes.
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Cook on a medium-hot tawa and avoid overcooking.
4. How long does Thepla stay fresh, and how should I store it?
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At room temperature: Stays fresh for 3-4 days in an airtight container.
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In the refrigerator: Can last for over a week.
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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)?
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Yes. You can substitute methi with other greens like spinach, dill, or grated carrots and bottle gourd (auki
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You can also make plain, spiced Thepla without any greens.
Video For Thepla
