A Vibrant Gujarati Flatbread for Every Occasion

Imagine a stack of golden-brown flatbreads infused with the earthy aroma of fenugreek and spices. Thepla, a cherished staple from Gujarat, is as versatile as it is delicious. Whether you’re looking for a quick breakfast, a travel-friendly snack, or a light dinner, Thepla has you covered. For home cooks and professional chefs alike, mastering this dish is a rewarding journey into the heart of Indian cuisine.

Ingredients
For the Dough:
2 cups (250g) whole wheat flour
2 tbsp gram flour (besan)
1 cup fresh fenugreek leaves (methi), finely chopped
2 tbsp yoghurt (dahi)
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp cumin powder
1 tsp ground coriander
½ tsp carom seeds (ajwain)
½ tsp salt (or to taste)
2 tsp oil (for the dough)
¼ cup water (adjust as needed)
For Cooking:
3-4 tbsp oil or ghee (for cooking)
Method

1. Prepare the Dough: The Foundation of Thepla
   In a large mixing bowl, combine the whole wheat flour, gram flour, fenugreek leaves, turmeric powder, red chilli powder, cumin powder, ground coriander, carom seeds, and salt. Mix thoroughly to ensure the spices are evenly distributed.

Add the yoghurt and oil, then gradually incorporate the water, kneading to form a soft, pliable dough. Cover the dough with a damp cloth and let it rest for 20 minutes.

Pro Tip: Resting the dough helps develop the gluten, making the Thepla softer and easier to roll.

2. Divide and Roll: Achieving Thin, Even Flatbreads
   Divide the dough into 10-12 equal portions and roll them into smooth balls. Dust a rolling surface with flour, flatten a ball, and roll it out into a thin disc, about 6-8 inches in diameter.

Tip for Professionals: Keep a uniform thickness to ensure even cooking. Practice makes perfect!

3. Cook the Thepla: Golden and Flavourful
   Heat a tawa or flat griddle over medium heat. Place the rolled-out Thepla on the hot surface and cook for about 30 seconds until bubbles appear. Flip it over and drizzle a few drops of oil or ghee around the edges.

Cook for another 30 seconds, pressing lightly with a spatula, and flip again. Cook until both sides are golden brown and slightly crispy. Repeat with the remaining dough.

Why Ghee or Oil? It enhances the flavour and ensures the Thepla stays soft and pliable, perfect for folding or rolling.

4. Serve and Pair: Thepla’s Endless Versatility
   Stack the cooked Thepla on a plate and serve warm. Pair them with tangy mango pickle, yoghurt, or a side of spicy garlic chutney. For a more substantial meal, serve alongside sabzi or dal.

For Travel: Thepla is an ideal travel companion as it stays fresh for hours, even days. Wrap them in foil or store them in an airtight container for on-the-go meals.

Serving Suggestions
Thepla is perfect for breakfast with masala chai or as a packed lunch for work or picnics. Experiment with variations like spinach, grated carrot, or bottle gourd for added nutrition and colour.

A Call to Culinary Adventure
Thepla is more than just a flatbread—it’s a gateway to the vibrant world of Gujarati cuisine. If this recipe has inspired you, there’s so much more to explore. Join our newsletter for exclusive recipes, expert tips, and insights that will help you broaden your culinary horizons.

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