Thepla

Name: Thepla
Yield: Makes 8–9
Cuisine: Indian
Ingredients: 1 tsp Garlic-Ginger Paste; 3–4 tbsp gram flour/besan; 1–2 green chillies, finely chopped; ½ tsp salt, or to taste; ½ tsp hot chilli powder; ½ tsp Garam Masala (store-bought); 3 tbsp rapeseed/canola oil; ½ tsp ground turmeric; 50 g/1¾ oz/⅓ cup millet flour; 180 g/6¼ oz/1¼ cups wholemeal/wholewheat flour, plus extra for dusting; 80 g/3 oz fresh fenugreek leaves or 1 tbsp dried (optional)

Preparation info

Makes
8–9

Difficulty
Easy

Appears in

Yatra

By Rohit Ghai

Published 2025

About

Thepla is a flatbread made with wholemeal/wholewheat and millet flours, spices and herbs. Sometimes fenugreek leaves are also added to boost the flavour and nutrition profile. Thepla is a staple in Gujarati households and is eaten with mango pickle or with plain yogurt.

Ingredients

80 g/3 oz fresh fenugreek leaves or 1 tbsp dried

Asia
India
Bread
Vegan
Gujarat

Method

If using fresh leaves, rinse the fenugreek in plenty of water and drain well. Chop finely and place in a mixing bowl. Add all the remaining ingredients, except the oil, to the bowl and begin to mix and then knead well. Sprinkle only enough water into the bowl as needed (some moisture will come from the fresh fenugreek leaves, if using) to get to a soft, non-sticky dough. Add 1 tablespoon of the