Thepla is one of the most loved traditional dishes from Gujarat. This soft and flavourful flatbread is made using whole wheat flour, spices, and fresh fenugreek leaves known as methi. The combination of herbs and spices gives the bread a unique taste that makes it both nutritious and delicious.
Thepla is commonly eaten for breakfast or packed for long journeys because it stays fresh for a long time. It is often served with yogurt, pickle, or chutney, making it a wholesome meal. In many Gujarati families, Thepla is prepared regularly as part of daily meals.
Apart from its delicious taste, Thepla is also known for its health benefits. Fenugreek leaves contain essential vitamins and minerals that support digestion and overall health. Today, there are many variations of Thepla such as plain thepla, bottle gourd thepla, and spinach thepla.
Ingredients
- 2 cups whole wheat flour
- 1 cup fresh fenugreek leaves (methi), chopped
- 1 tablespoon yogurt
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste
- 1 tablespoon oil
- Water as needed
How to Make Thepla
1. Prepare the Dough
In a large bowl, combine wheat flour, chopped fenugreek leaves, yogurt, turmeric powder, chili powder, cumin powder, coriander powder, salt, and oil.
2. Knead the Dough
Add water gradually and knead the mixture into a soft dough. Let the dough rest for about 10-15 minutes.
3. Divide the Dough
Divide the dough into small balls similar to roti dough.
4. Roll the Thepla
Using a rolling pin, roll each dough ball into a thin flatbread.
5. Cook on the Pan
Heat a tawa (flat pan) and cook the thepla on medium heat. Apply a little oil on both sides and cook until golden brown spots appear.
6. Serve
Serve hot with yogurt, pickle, or green chutney for a delicious and healthy meal.
