Thepla -A herby and flavourful flatbread

Indian CUISINE

Thepla

Thepla is a soft Indian flatbread typical of Gujarati cuisine It is typically enjoyed as a breakfast, or can be eaten for snacks with hot milk. It can also be served as a side dish with a meal, or as a snack in the late afternoon. Thepla can be made with wheat flour, besan, methi, and other spices

Total Time

40 Minutes

Cuisine

Indian

Ingredients

12 Ingredients

Calories

127

Step 1

Take a cup of chopped Fenugreek leaves, add some salt and wash the leaves thoroughly.

Step 2

Add two cups of fenugreek leaves, one teaspoon of red chili powder, ¼ teaspoon of turmeric powder and salt to taste, ½ teaspoon asafoetida, and 1-2 tablespoons of oil.

Step 3

Add water slowly and knead a dough. Again add a tablespoon of oil and knead the dough into a soft texture. Allow 30 minutes for the dough to rest.

Step 4

To make the pickle, combine red and green chilies, yellow mustard seeds, turmeric powder, asafoetida, salt, lemon juice, and oil in a mixing bowl. Mix it well and set it aside until ready to use.

Step 5

Divide the prepared thepla dough into equal portions, roll into thin round discs, and shape into lemon-sized balls.

Step 6

Roast on a pan, basting with oil on both sides, until golden brown and cooked well on both sides.

Step 7

Serve it with a pickle.

1 Cup chopped Fenugreek leaves
2 Cups Whole wheat flour
1 Tsp Red chili powder 1 teaspoon
1 Tsp Turmeric powder 1 teaspoon
Salt to taste
Oil for cooking
8 Red and green chilies- split 8-10 each
1 Tsp Yellow mustard seeds 1 teaspoon
1/2 Tsp Asafoetida½ teaspoon
1/2 Lemon, juiced
Pickle

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Indian CUISINE

Thepla

Total Time

Cuisine

Ingredients

Calories

Step 1

Take a cup of chopped Fenugreek leaves, add some salt and wash the leaves thoroughly.

Step 2

Add two cups of fenugreek leaves, one teaspoon of red chili powder, ¼ teaspoon of turmeric powder and salt to taste, ½ teaspoon asafoetida, and 1-2 tablespoons of oil.

Step 3

Add water slowly and knead a dough. Again add a tablespoon of oil and knead the dough into a soft texture. Allow 30 minutes for the dough to rest.

Step 4

To make the pickle, combine red and green chilies, yellow mustard seeds, turmeric powder, asafoetida, salt, lemon juice, and oil in a mixing bowl. Mix it well and set it aside until ready to use.

Step 5

Divide the prepared thepla dough into equal portions, roll into thin round discs, and shape into lemon-sized balls.

Step 6

Roast on a pan, basting with oil on both sides, until golden brown and cooked well on both sides.

Step 7

Serve it with a pickle.

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