Name: Theplā
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: Makes 8 Theplā
Cuisine: Indian
Ingredients: ¼ cup (60 g) unsweetened plain nondairy yogurt, at room temperature (see Variation); ½ teaspoon ground cumin; 1 tablespoon white sesame seeds; ½ cup (35 g) finely chopped fresh fenugreek leaves (methi; see Ingredient Tip); 1 teaspoon grated ginger; 2 garlic cloves, finely minced or grated; 1 teaspoon oil, plus more for cooking; ¼ teaspoon ground red chili; 1 cup (125 g) āttā; ¼ cup (36 g) besan or chickpea flour; ¼ teaspoon ground turmeric; ½ teaspoon salt; 1 tablespoon cane sugar; ½ teaspoon ground coriander

Preparation info

Makes
8
Theplā

Difficulty
Easy
Ready in
1 hr 10

Appears in

Plant-Based India

By Sheil Shukla

Published 2022

About

Theplā is Gujarāt’s spiced version of a parāthā. They’re also made with methi (fenugreek) leaves, which lend a pleasantly bitter and earthy flavor, but these can just as easily be omitted. I use a small amount of besan as well as nondairy yogurt to give a soft texture. These flatbreads pair perfectly with Chhundo. They can also be served with vegetable dishes, like Flāvar Vatānā Nu Shāk.