Indian Flatbread from the state of Gujarat, made with fresh fenugreek leaves and mixed fours like whole wheat flour, chickpea flour. Learn how to make Gujarati Thepla.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 12 no.
- 1 Cup Whole Wheat Flour
- 1/2 Cup Besan/Chickpea Flour
- 1 Cup Chopped Fresh Fenugreek Leaves
- 1/2 Cup Yogurt/Curd
- 1 tsp Garam Masala Powder
- 1 tsp Cumin Seeds
- 1/2 tsp Caraway Seeds
- 1/2 tsp Red chilli Powder or as per taste
- 1/2 tsp Turmeric Powder
- 1 tsp Salt or as required
- 1 tbsp Oil
- Oil/Ghee for Frying thepla
Wash fenugreek leaves properly and chop finely.
Mix all the spices with both the flours, add fenugreek leaves and mix all the ingredients. Add curd/yogurt and knead the flour.
Leave the dough for few minutes, the fenugreek leaves may leaves some water.
Add oil and then knead to a smooth dough using little lukewarm water (or as required).
Divide the dough into small portion, and roll each portion as shown in pic. rolled bread should be thin not thick.
Heat a griddle, as shallow fry thepla using oil/ghee from both sides till light brown.
Rolled Thepla should be not very thin like Khakhara(another Gujarati Flatbread) or thick like Paranthas.
Do not apply dry flour while rolling thepla, it will come out dry.
Do not shallow fry for too long, theplas can be become hard when cooled.