Thepla
A spiced whole-wheat and besan flatbread kneaded with fresh fenugreek leaves and yogurt, cooked on a griddle until softly spotted rather than crisp. A real Gujarati travel-food staple, valued for keeping well at room temperature for two to three days without refrigeration, which is why it's the food Gujarati travelers pack before a long journey.
VegetarianVegan-optional
⚠ Contains: Gluten, Sesame, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups whole wheat flour
- 1/2 cup besan (chickpea flour)
- 1.5 cups fresh methi (fenugreek) leaves, finely chopped
- 2 tbsp plain yogurt
- 1 tbsp ginger-green chili paste
- 1/2 tsp turmeric
- 1 tsp red chili powder
- 1 tsp coriander-cumin powder (dhana jeera)
- 1 tsp sesame seeds
- 1 tsp sugar
- 2 tbsp oil, plus more for cooking
- Salt, to taste
- Water, as needed
Steps
- Combine the wheat flour, besan, chopped methi leaves, yogurt, ginger-chili paste, turmeric, chili powder, coriander-cumin powder, sesame seeds, sugar, oil, and salt in a large bowl.
- Knead into a soft, pliable dough using small amounts of water as needed. Rest 15-20 minutes.
- Divide the dough into 10-12 equal balls.
- Roll each ball into a thin round, about 6 inches across, using dry flour to prevent sticking.
- Heat a griddle over medium heat and place the rolled thepla on it.
- Cook until small bubbles appear, flip, and drizzle a little oil on each side, pressing gently until golden-brown spots appear on both sides.
- Stack the cooked theplas and serve with yogurt, pickle, or chai; they keep well at room temperature for 2-3 days.