Thepla Recipe

Soft, spiced Gujarati flatbreads made with whole wheat, fenugreek and yoghurt — thepla are perfect for breakfast, lunchboxes and travel, and they stay fresh for days.

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

Servings

4 servings

Calories

380

Ingredients

• 300 g whole wheat flour (atta)
• 100 g fresh fenugreek leaves (methi), chopped
• 100 g plain yoghurt
• 2 tablespoons oil, plus more for cooking
• 1 teaspoon turmeric
• 1 teaspoon red chilli powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon ajwain (carom seeds)
• 1 teaspoon grated ginger
• 1 green chilli, finely chopped
• Salt to taste
• Warm water, as needed
• Pickle and yoghurt, to serve

Instructions

1. Mix the flour, fenugreek, yoghurt, oil, spices, ginger, chilli and salt in a bowl.
2. Knead into a soft, smooth dough, adding splashes of warm water as needed. Rest for 15 minutes.
3. Divide into 12 equal balls. Roll each into a thin circle about 15 cm across, dusting lightly with flour.
4. Heat a tawa or skillet over medium heat. Cook each thepla for 1 minute, flip, brush lightly with oil, and cook until golden spots appear on both sides.
5. Stack the cooked thepla and keep covered so they stay soft.
6. Serve warm with pickle and yoghurt, or pack for later.

Pro tips

• Fresh fenugreek gives the best flavour; if using dried, use 2 tablespoons and crumble it in.
• Roll the thepla thin and even so they puff lightly and cook through.
• Keep them covered after cooking or they dry out quickly.

Frequently asked questions