Thepla is a very versatile Flat bread from the cuisine of Gujarat, India. Every household has its own tweaks and twists in recipe for making Thepla, but in general its made using a mixture of Wholewheat flour and Besan (Chickpea flour), fresh Fenugreek and coriander leaves, ginger- garlic, along with some aromatic spices and curd/yogurt/buttermilk to bind the dough. But many other vegetables could be used to make this lovely snack, which could be relished at breakfast, lunch or evening snack too. Grated bottle gourd, carrots, spinach, Mint, Cucumber etc are some vegetables that could be sneaked in and Voila! the fussy eaters are busy relishing the flavorful Theplas with, maybe some Curd/pickle/Chunda (a Mango Relish or jam).

Methi Thepla
Methi Thepla

Recipe: Methi Thepla (Flat bread with Fresh Fenugreek leaves)
Prep Time:10 minutes+ 20 minutes of Resting the Dough(preferred, but could be made instantly)
Cooking Time:2 minutes for Each Thepla
Makes:10 Theplas
Serves:3-4 people
Shelf Life:Could be stored for a day or so, taste goods both hot or cold
Recipe Level:Basic/Easy
Spice Level:Low
Recipe/Post by:Alka
1 1/2 cups of Wholewheat flour
1/2 cup of besan
3 -4 tsp of Curd
A Handful of picked Fresh Fenugreek leaves
2-3 tsp of chopped Fresh coriander leaves
1/2 tsp of Turmeric powder
1 tsp of Coriander powder
2-3 green chillies(Adjust as per your taste)
4-5 cloves of garlic
1 " piece of ginger
Salt to taste
1 tsp sugar
1/4 tsp Ajwain
A pinch of Hing (Asafoetida )
Salt as per taste
1 tbsp of oil
Ghee or Oil for roasting thepla

  1. Pick Fenugreek and coriander leaves and rinse thoroughly with water to get rid of mud if any.
  2. Drain on kitchen towel or in colander to get rid of excess water.
  3. Crush Garlic, ginger and green chillies well.
  4. Chop finely fenugreek and coriander leaves.Blend the sugar with curd and mix that with all other ingredients except oil for roasting theplas.
  5. Make a soft dough( not too soft, as it tends to get loose after resting period) and keep it covered for minimum 20 minutes to let all the flavors blend with each other.
  6. Divide the dough into small ping ball size portions (maybe 9-12, depending upon size). Generally theplas or in that case Gujrati Rotis are of size of a Poori, i.e smaller than the usual roti. The thickness and diameter of Theplas are matter of personal choice.
  7. Roast it on hot griddle with some generous amount of Ghee/oil, on both the sides, flipping at regular intervals till cooked.
  8. Enjoy with Yogurt/ Curd/ vegetable of your choice/pickle/ Tea or just on its own.Ideal for picnics, kid's lunchboxes or while traveling.

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  1. Tina // 23 March 2010 at 17:54  

    Healthy and delicious...

  2. Ruchikacooks // 23 March 2010 at 23:05  

    Delicious, photos look nice, tempting.

  3. Srimathi // 23 March 2010 at 23:51  

    Hi Alka, I have just posted one of the same. Your Thepla looks awesome.

  4. Rachana Kothari // 24 March 2010 at 01:17  

    I love methi thepla:) They are so so delicious!!!

  5. Mriganayani // 24 March 2010 at 03:32  

    The theplas look delectable! I've not used besan in making this - but I can so see how wonderful that would be. The next time I make this, I'm going to add some besan and try!

  6. Sharmilee! :) // 24 March 2010 at 09:45  

    I luv methi theplas though I am known to it only a month back...Looks too gud!

  7. J // 24 March 2010 at 14:07  

    They look delicious!