Thepla is a Roti-style bread which is heavily flavoured with fenugreek leaves, fresh ginger and other spices. They are made with curd which gives them a super light texture and fortified with Gram flour which make them slightly healthier than flatbread made with strong white flour and colour them a gorgeous saffron hue. Thepla are full of flavour and a staple on any Gujarati table, or more aptly – any Gujarati “dusterkhan”, which is the eating mat for the floor. 

Here is my own recipe for Thepla which is an amalgamation of what I think I saw my Daddyma use and my own intuition. I think she’d be proud.

Methi Thepla

Methi Thepla

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Course: Breakfast, Lunch, DinnerCuisine: IndianDifficulty: Easy
Servings

10

servings
Prep time

10

minutes
Cooking time

10

minutes

The flatbread are fortified with Gram flour which make them slightly healthier than flatbread made with strong white flour and colour them a gorgeous saffron hue.

Ingredients

  • 2 cups wholewheat flour, plus extra for dusting & rolling

  • 1/2 gram gram flour

  • 1 tsp cumin seeds

  • 1/2 tsp ajwain seeds

  • 1/4 tsp turmeric

  • 2 pinches sea salt

  • 1 green chilli, deseeded & finely sliced

  • 1 thum-sized knob ginger, grated

  • 3 tbsp dried fenugreek leaves

  • 1/2 cup curd/ yoghurt (I use milk kefir)

  • splash water as required

  • 1 tsp oil

  • 1/2 cup butter/ ghee

Directions

  • In a dry frying pan, lightly toast the cumin and ajwain seeds until aromatic. Take out the pan and leave aside.
  • In a large bowl, mix the wheat flour and gram flour.
  • Add the toasted seeds, turmeric, salt, sliced chilli, grated ginger and fenugreek leaves. Combine well.
  • Add the yoghurt/ curd/ milk kefir and combine the dough with a fork.
  • Add a couple of splashed of water and knead the dough until you get a smooth, soft texture.
  • Add the tsp of oil and knead for a further few minutes.
  • Roughly divide the dough into 10 pieces by pinching pieces off with your hands. Roll, flatten and dust each ball with a little more wheat flour.
  • Roll each ball into a thin circle – it should resemble something of the size and shape of a chapati.
  • Place a pan over medium/ high heat and place the rolled thepla onto the hot, dry pan. Gently brush the excess flour off the bread as you do so – this stops the flour from burning in the pan.
  • Cook for 30/ 60 seconds on each side.
  • Brush with butter or ghee and enjoy hot or cold.
  • served mine here with a comforting Tarka Dhal and chilli chutney.
CategoriesBread Indian

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