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Thepla – Soft & Spiced Gujarati Flatbread

Thepla is a soft, spiced flatbread made with wheat flour, fenugreek leaves (methi), and aromatic Indian spices. It is one of the most popular Gujarati travel foods, known for its long shelf life and wholesome taste. Perfect for breakfast, lunchboxes, or long journeys, Thepla is often enjoyed with yogurt or pickle.

🥗 Health Benefits

  • ✅ Rich in fiber and iron from fenugreek leaves.
  • ✅ A wholesome, travel-friendly meal.
  • ✅ Low in calories and aids digestion.

Thepla – Soft & Spiced Gujarati Flatbread

Thepla is a soft, spiced flatbread made with wheat flour, fenugreek leaves (methi), and aromatic Indian spices. It is one of the most popular Gujarati travel foods, known for its long shelf life and wholesome taste. Perfect for breakfast, lunchboxes, or long journeys, Thepla is often enjoyed with yogurt or pickle.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Course: Breakfast, Snack
Cuisine: Gujrati food, Indian
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups whole wheat flour
  • ½ cup fresh methi fenugreek leaves, chopped
  • 2 tbsp yogurt
  • 1 tsp ginger-green chili paste
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • ½ tsp ajwain carom seeds
  • 1 tbsp oil
  • Salt to taste
  • Water as needed to knead

Method
 

Cooking Instructions
  1. Mix wheat flour, methi, yogurt, spices, ginger-chili paste, oil, and salt.
  2. Knead into a soft dough, adding water as required. Rest 10 mins.
  3. Roll into thin flatbreads.
  4. Cook on hot tawa with little oil until golden spots appear on both sides.

Notes

🍽️ Serving Suggestions
  • Serve with yogurt, pickle, or chhundo (sweet mango pickle).
  • Great for travel, tiffin, or breakfast.
 
❓ FAQs
Q: Can I make Thepla without methi?
A: Yes, substitute with spinach, dill, or grated zucchini.
Q: How long can Thepla stay fresh?
A: Up to 3–4 days at room temperature, longer if refrigerated.
Q: Can I make Thepla gluten-free?
A: Yes, use millet flour (bajra/jowar) instead of wheat flour.