Gujarati Thepla Recipe

Theplas, another variation of parathas that have a great shelf-life and have an amazing flavor. The yogurt in it makes them soft and the fenugreek makes them healthy and very delicious. A spicy paratha that is synonymous with the State of Gujarat. A lot of people feel it’s the best food to take along for picnics, long distance travels or tiffins for work. Enjoy these delicious Theplas and have a taste of Gujarat!

Prep Time: 10 min
Cooking Time: 2-3 minutes each
Makes – approx 20 theplas

Ingredients:

Fenugreek Leaves – 2 tbsp (fresh or dried)
Whole Wheat Flour/ Atta – 3 cups
Oil – 2 tbsp
Yogurt – 1 cup
Salt – 2 tsp
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Cumin Powder – 1 tsp
Minced Garlic – 1 tbsp
Cilantro/Coriander Leaves/Dhaniya – 1/4 cup, packed
Warm Water – 1/4 cup + 2 tbsp

Method:

1. In a big bowl, mix Whole Wheat Flour and Oil (2 tbsp) and incorporate the two well together.
2. In a separate bow, mix well the following: Yogurt, Salt, Turmeric Powder, Red Chilli Powder, Minced Garlic, Fenugreek Leaves, Cilantro.
3. Mix the above Yogurt mixture into the Flour and knead.
4. Add additional Warm Water little at a time if needed. Knead to form a ball of dough.
5. Drizzle a few drops of Oil, smear, cover and allow to rest for 15-20 minutes.
6. Heat a tawa/flat skillet on medium flame.
7. Make golf size balls of the dough and start rolling just as you would for chapati. Use dry Flour to dust.
8. Roll and place on a hot Tawa and cook.
9. Once the dough starts to change color, flip and cook for a couple of minutes on the other side.
10. Drizzle a few drops of Oil and smear and flip once again.
11. Drizzle and smear Oil on this side as well.
12. Press gently with a spatula and allow to cook till there are a few golden spots.
13. Take off the skillet and serve hot or place in a hot casserole till ready to serve.

Tips:
1. Theplas have a great shelf-life.

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34 thoughts on “Gujarati Thepla Recipe

    1. Hi Sonam,
      The yogurt provides tartness to the thepla and makes them soft. You can add a bit more oil and some lemon or Lime Juice to compensate.
      Hope that helps.

  1. Dear Hetal and Anuja,

    I follow your recipes to the final detail and ALWAYS end up with FANTASTIC results.
    Just so you know I am a complete novice to cooking, so thank you very much for your clear, simple instructions and very mouth-watering and comprehensive recipes.
    Made Thaplas today, never knew about using Yogurt..they are delicious. Just one error to correct to look into, Cumin Powder I think is not needed…!I hope you don’t mind.

  2. Hi Ladies,
    I prepared the dough for making theplas & realized I forgot to add salt. Is there any way I can add it at this stage?
    Please let me know.
    Thanks,
    Neha

  3. Hi girls, have been waiting for this post since a long time and I’m glad it’s here. Just wanted to know, how long do these theplas last? Can we carry them on a week long trip?

    1. Sorry looks like u have answered this question already. But I have seen some friends carry theplas while going abroad and they last at room temperature for almost a month. Are they made using this same recipe or is it made differently?

  4. Hello,

    Is dried fenugreek leaves same as store bought kasuri Methi in a box? If not what should I look at buying in terms of dried fenugreek leaves?

    Thank you.
    Amy

  5. Hi Ladies,

    I’ve tried this Gujarati Thepla and it tastes awesome.

    I wish you could demonstrate more delicious recipes in future too.

    Thanks for the recipe.

    Leela

  6. Hi

    One of my friends gets theplas from India (to Melbourne) and she keeps them for about a month.
    Do you have recipe for those ones?

  7. One can also use equal amounts of wheat flour and bajri (millet) flour, rather than wheat flour alone. This does make it a little drier, but has the benefit of being multigrain. Sesame seeds can be added while making the dough for this kind of thepla. I add green chillies rather than red chilli powder. Of course, it all boils down to a matter of preference.

    Another variation of thepla is called chaanka. The recipe is almost similar to thepla, except that there are no green leafy vegetables, with all other ingredients remaining the same as thepla. Additionally, ajwain and jaggery (soaked and dissolved in yogurt) are also included.

  8. Hello Hetal and Anuja,

    Lovely recipe…my family’s fav snack :). Always love your recipe videos.
    Had a question not related to the recipe though :)..Saw that your stove has grates which look very similar to the one I have and yours looks so shiny and clean. Any tips on how you maintain them?

    1. Hi Jini,

      I try to wipe them clean of any oil splatters each night. Once a week or every other week, I take a soapy scouring pad and scrub them down.

  9. Hi. Thank you for yet another awesome recipe. My query is, when u say long shelf life, how long do u mean? And how do we store it?

    1. Amrita,

      You can keep them at room temperature for 3-4 days. Just store them in an airtight container or zipper bag.

  10. I haven’t had theplas for ages…but now I know what I would like for breakfast! The more green stuff, the better. 🙂

    1. Hi Lala,

      hmmm…we have never tried this recipe with cream cheese but it should work. Cream cheese is usually much denser than yogurt so you may have to adjust the liquid.

  11. Just curious has to why you have more cilantro and very little methi? Can i switch the two around? I happen to like the bitterness in methi, so yummy and healthy.

    Thanks.

  12. Thank you ladies…this is a childhood favourite of mine!! While growing up my neighbour was Gujarati and my first taste of food were their cusine…Thepla and chundo are my all time favourite followed by aam-raas and baajra rotis..

    Thank you for sharing the recipe…I love theplas 🙂

    You ladies are the best; everytime I’ve made one of your recipes its been showered by a lot of compliments…wanted to share them with you.

    Have you thought of writing a cook-book? Best wishes always!

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