Introduction
Thepla is one of the most popular and loved breakfast recipes from Gujarati cuisine. Known for its soft texture, aromatic spices, and long shelf life, thepla is a dish that people enjoy not only for breakfast but also as a healthy snack or travel food. Traditionally made with whole wheat flour, fenugreek leaves (methi), and spices, this flatbread is light on the stomach yet filling and nutritious.
Ingredients for Thepla
Here’s what you’ll need to prepare soft and tasty theplas:
2 cups whole wheat flour (atta)
½ cup fresh fenugreek leaves (methi), finely chopped
2 tbsp gram flour (besan)
2 tbsp curd (yogurt)
1 tsp turmeric powder
1 tsp red chili powder
1 tsp cumin seeds (jeera)
1 tsp coriander powder
½ tsp ajwain (carom seeds)
Salt to taste
1 tbsp oil (for dough)
Water as required
Ghee or oil for cooking
Step-by-Step Method
1. Prepare the Dough
In a large mixing bowl, add whole wheat flour, gram flour, and curd.
Add chopped fenugreek leaves, turmeric powder, red chili powder, coriander powder, cumin seeds, ajwain, and salt.
Mix everything well.
Add water little by little and knead into a soft, smooth dough.
Grease the dough with a little oil and rest it for 10–15 minutes.
2. Roll the Theplas
Divide the dough into small equal-sized balls.
Dust with dry flour and roll each ball into a thin round flatbread (like chapati).
Keep them medium-thin, not too thick.
3. Cook the Theplas
Heat a tawa (flat pan) on medium flame.
Place one rolled thepla on the tawa and cook until light golden spots appear.
Flip and apply ghee or oil on both sides.
Cook until both sides are golden and slightly crispy.
Repeat with all the dough balls.
Serving Suggestions
Thepla tastes best when served hot with:
Curd (yogurt)
Pickle (achar)
Masala chai (tea)
It is also a great travel food as it stays soft for hours and can be enjoyed even without accompaniments.
Tips for Perfect Theplas
1. Add fresh methi leaves for authentic flavor. If not available, you can use dried fenugreek (kasuri methi).
2. Resting the dough makes the theplas softer.
3. Use curd in the dough to enhance taste and texture.
4. For a healthier version, use less oil or ghee while cooking.
Variations of Thepla
The beauty of thepla is that you can prepare many variations:
Methi Thepla – with fresh fenugreek leaves (most common).
Dudhi Thepla – with grated bottle gourd.
Palak Thepla – with spinach leaves.
Plain Thepla – without greens, just spices.
4. For a healthier version, use less oil or ghee while cooking.
Conclusion
Thepla is more than just a Gujarati flatbread – it is a dish full of tradition, flavor, and health benefits. Whether you are at home, packing lunch, or going on a journey, thepla always makes a perfect choice. Soft, spicy, and satisfying, this dish proves why Gujarati cuisine is loved all over India.
So, the next time you are looking for a quick and healthy breakfast idea, try making homemade thepla and enjoy it with pickle and tea.