Thepla is a popular traditional Gujarati recipe. We can have Theplas as snack or as a wholesome meal. It is very healthy as it contains fresh Fenugreek leaves which is very rich in Iron. We can also take it along as a snack while travelling as it does not get spoilt for long time. For this reason it is one of favorite items to carry along for students who study abroad. No Gujarati student goes to US without dozens of Theplas in their bag :).
Thepla is a type of paratha but very thin. Unlike other stuffed parathas, the main filler, methi in this case, is not stuffed much in thepla. The besan (gram flour) and methi together give the flavor in this paratha.
Gujarati Thepla Recipe with step by step photo.
Theple is a popular Gujarati Cuisine. Gujrati Thepla is made from Fresh Methi Leaves, Whole Wheat Flour, Gram Flour and spices.
- 3 cups Wheat Flour (atta)
- 1/2 cup Gram Flour (besan)
- 2 cups Fenugreek Leaves (methi patta)
- 2 tsp Salt (namak)
- 2 tbsp Coriander Leaves (dhania patti)
- 1/4 cup Oil
- 1/2 tsp Turmeric Powder (haldi)
- 2 tsp Coriander Powder (dhania powder)
- 1 tsp Red Chilli Powder (lal mirch powder)
- 1 tsp Carom Seeds (ajwain)
- 1 tbsp Green Chillies (hari mirch)
- 1 tbsp Ginger (adrak)
- 1 cup Water
Wash, Rinse and finely chop the Fresh Methi Leaves and keep it aside.
Take gehun ka atta (whole wheat flour) and besan in a mixing bowl.
Add all the spices and herbs.
Mix it well with hands.
Knead it with hands to make dough using Luke warm water. Cover the dough and keep it aside for 10 minutes.
Divide the dough in small balls to make flat thin chapati.
Sprinkle some flour over the small dough balls and start rolling it with a rolling pin.
Put flat thin Theplas over hot tava to cook. Flip it when one side is half done.
Apply oil on both sides of thepla and press it with spatula.
Remove it from tava when you see golden brown spots and serve hot with curd, tomato chutney and mango pickle.
Stepwise Procedure for Gujarati Thepla Recipe:
- Wash and rinse Methi Leaves well. Finely chop Methi Leaves and keep it aside.
- Take 3 cups gehun ka atta in a mixing bowl and add 1/2 cup besan to it.
- Add all the remaining ingredients i.e. 2 tsp namak, 2 tsp dhania powder, 1/2 tsp haldi, 1 tsp lal mirch powder, 1 tsp ajwain, 1/4 cup oil, 1 tbsp finely chopped hari mirch, 1 tbsp finely chopped adrak, 2 tbsp finely chopped dhania patti and 2 cups finely chopped methi leaves.
- Mix every thing together.
- Knead the mix to make dough for Gujarati Thepla. Cover the dough and keep it aside for 10 minutes.
- Divide the dough into small parts and make small balls to make flat round Theplas.
- Sprinkle some dry flour over a small dough ball and put it over chakla and roll it slowly with a rolling pin in a circular direction to make thin round chapati.
- Put Flat rolled Thepla on hot tawa. Flip Thepla when it is half cooked on one side.
- Apply oil to thepla on one side and then flip it and apply it on other side. Press it with spatula occasionally. Cook it till there is golden brown spots on top. This gujarati thepla recipe is for immediate consumption, for long storage you should use more oil while cooking.
- Remove it from tawa and serve hot with curd, tomato chutney and mango pickle.
Important points to be noted in Gujarati Thepla Recipe:
- We can use either food processor or our hands to knead the dough.
- We can use Ghee as well, instead of oil, depending on our taste.
- Amount of water to be added to the dough should be in balance so that the dough doesn’t become too sticky.
- We can use more oil while cooking the Thepla if we want to store it for a longer duration. Oil will act as a preservative and also keep Thepla soft for eating later. Typically such Thepla can be stored for 7-10 days at room temperature.