Thepla is a popular Gujarati flatbread that bursts with flavor and nutrition. Made from whole wheat flour and a medley of spices, it’s a versatile dish that can be enjoyed for breakfast, lunch, or dinner. your meal plan.
Ingredients
- Whole wheat flour – 2 cups
- Fresh fenugreek leaves (methi) – 1 cup, finely chopped
- Yogurt – 2 tablespoons
- Turmeric powder – 1/2 teaspoon
- Red chili powder – 1 teaspoon
- Coriander powder – 1 teaspoon
- Cumin seeds – 1 teaspoon
- Sesame seeds – 1 teaspoon
- Ginger-garlic paste – 1 teaspoon
- Green chili – 1, finely chopped
- Salt – to taste
- Oil – 2 tablespoons (plus extra for cooking)
- Water – as needed
Steps
1. Preparing the Dough
In a large mixing bowl, combine the whole wheat flour, chopped fenugreek leaves, yogurt, turmeric powder, red chili powder, coriander powder, cumin seeds, sesame seeds, ginger-garlic paste, green chili, and salt. Mix all the ingredients thoroughly.
2. Kneading the Dough
Gradually add water to the mixture and knead it into a soft, pliable dough. The consistency of the dough should be smooth and non-sticky. Once the dough is ready, cover it with a damp cloth and let it rest for about 15-20 minutes.
3. Rolling the Theplas
Divide the dough into equal-sized balls. Take one dough ball, flatten it slightly, and dust it with a little flour. Using a rolling pin, roll it out into a thin, round flatbread. Repeat this process with the remaining dough balls.
4. Cooking the Theplas
Heat a non-stick tawa or skillet over medium heat. Place one rolled-out thepla on the hot tawa. Cook for about 1-2 minutes until you see bubbles forming on the surface. Flip the thepla and drizzle a little oil around the edges. Cook until both sides are golden brown and slightly crispy. Repeat with the remaining theplas.
5. Serving
Serve the hot theplas with yogurt, pickle, or any chutney of your choice. They can also be enjoyed with a cup of hot chai for a delightful snack.
Tips For Variation
- Add Grated Vegetables: Incorporate grated carrots, zucchini, or bottle gourd into the dough for added nutrition and flavor.
- Use Different Greens: Substitute fenugreek leaves with spinach, kale, or cilantro for a different taste and nutritional profile.
- Spice It Up: Add a pinch of ajwain (carom seeds) or hing (asafoetida) for an extra layer of flavor.
- Healthier Option: Use multigrain flour instead of whole wheat flour for a more wholesome version.
- Cheese Thepla: Add a bit of grated cheese to the dough for a deliciously cheesy twist.
Macros
- Calories: 150
- Protein: 4g
- Carbohydrates: 22g
- Fiber: 3g
- Fat: 5g
Frequently Asked Questions
1. Can I store thepla dough in the refrigerator?
Yes, you can store the thepla dough in an airtight container in the refrigerator for up to 2 days. Let it come to room temperature before rolling and cooking.
2. Are theplas gluten-free?
Traditional theplas made with whole wheat flour are not gluten-free. However, you can make a gluten-free version using gluten-free flour alternatives like chickpea flour or millet flour.
3. Can I freeze cooked theplas?
Absolutely! Cooked theplas can be frozen. Layer them with parchment paper to prevent sticking, store in an airtight container, and freeze. Reheat on a tawa or in a microwave before serving.
4. What can I serve with theplas?
Theplas are versatile and can be served with a variety of sides such as yogurt, pickles, chutneys, or even as a wrap with a filling of your choice.
Spiced Thepla: A Gujarati Delight
Ingredients
- Whole wheat flour – 2 cups
- Fresh fenugreek leaves methi – 1 cup, finely chopped
- Yogurt – 2 tablespoons
- Turmeric powder – 1/2 teaspoon
- Red chili powder – 1 teaspoon
- Coriander powder – 1 teaspoon
- Cumin seeds – 1 teaspoon
- Sesame seeds – 1 teaspoon
- Ginger-garlic paste – 1 teaspoon
- Green chili – 1 finely chopped
- Salt – to taste
- Oil – 2 tablespoons plus extra for cooking
- Water – as needed
Instructions
- In a large mixing bowl, combine the whole wheat flour, chopped fenugreek leaves, yogurt, turmeric powder, red chili powder, coriander powder, cumin seeds, sesame seeds, ginger-garlic paste, green chili, and salt. Mix all the ingredients thoroughly.
- Gradually add water to the mixture and knead it into a soft, pliable dough. The consistency of the dough should be smooth and non-sticky. Once the dough is ready, cover it with a damp cloth and let it rest for about 15-20 minutes.
- Divide the dough into equal-sized balls. Take one dough ball, flatten it slightly, and dust it with a little flour. Using a rolling pin, roll it out into a thin, round flatbread. Repeat this process with the remaining dough balls.
- Heat a non-stick tawa or skillet over medium heat. Place one rolled-out thepla on the hot tawa. Cook for about 1-2 minutes until you see bubbles forming on the surface. Flip the thepla and drizzle a little oil around the edges. Cook until both sides are golden brown and slightly crispy. Repeat with the remaining theplas.
- Serve the hot theplas with yogurt, pickle, or any chutney of your choice. They can also be enjoyed with a cup of hot chai for a delightful snack.