Every Gujarati family that travels carries theplas. These thin, spiced flatbreads made with whole wheat flour and fresh fenugreek stay soft for three to four days without refrigeration, so they fill tiffins on train journeys, foreign trips and pilgrimages. The curd and oil in the dough are what keep them supple long after cooking.
Methi gives a pleasant bitterness that is balanced by a little jaggery or sugar, turmeric, chilli and sesame seeds. Some cooks add a spoon of besan for a nuttier taste. The thepla is rolled thinner than a paratha and cooked with a light brush of oil, so it is soft and flexible rather than flaky.
At home it is a breakfast or dinner bread, eaten with chhundo (grated sweet mango pickle), plain curd or a dry potato shaak. Many families make theplas in bulk on Sunday and use them through the week. Dudhi, spinach or leftover dal can replace the methi, and each variation has its loyal fans within the same household.
At a glance
| Region | Gujarat |
|---|---|
| Cuisine | Gujarati |
| Diet | Vegetarian |
| Course | Bread |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Total time | 50 minutes |
| Serves | 4 |
| Spice level | Mild |
| Difficulty | Easy |
| Gluten-free | No |
| Key ingredients | whole wheat flour / fenugreek leaves / curd / sesame seeds |
Ingredients
- 2 cups (240 g) whole wheat flour
- 2 tbsp besan
- 1 cup fresh methi leaves, washed and finely chopped (packed)
- 1/3 cup curd
- 1 tsp ginger-green chilli paste
- 1/2 tsp turmeric
- 1 tsp red chilli powder
- 1 tsp coriander-cumin powder
- 1 tsp white sesame seeds
- 1/2 tsp ajwain
- 1 tsp grated jaggery or sugar
- 1 tsp salt
- 2 tbsp oil, plus more for cooking
- Water as needed
Method
- Combine the flour, besan, methi, all spices, sesame, ajwain, jaggery and salt in a wide bowl. Rub in 2 tbsp oil.
- Add the curd and mix. Add water a tablespoon at a time and knead into a soft, smooth dough, a little softer than chapati dough. Methi releases moisture, so go slowly.
- Rub a few drops of oil over the dough, cover and rest for 15-20 minutes.
- Divide into 12 balls. Dust one with flour and roll into a thin circle about 7 inches across, turning to keep it round.
- Heat a tawa on medium-high. Place the thepla on it and cook for about 30 seconds until small bubbles appear, then flip.
- Brush 1/2 tsp oil on top, flip again and press gently with a spatula. Brush the other side and cook until golden-brown spots appear on both sides, about 1 minute total.
- Stack the cooked theplas on a plate lined with a cloth and keep covered so they stay soft. Cool completely before packing.
Tips
- Do not add salt to the chopped methi and leave it standing; it will turn watery and make the dough sticky.
- For travel, cool theplas fully before stacking in a container lined with paper so condensation does not make them soggy.
- Cook on medium-high; too low a flame dries them out and they turn stiff.
Serve with
Chhundo or sweet mango pickle, plain curd and masala chai.