How to make gujarati style thepla at home 🏡

🌿 Gujarati Methi Thepla Recipe🌿

(Soft, spiced, and packed with flavor—travel & tiffin friendly!)

📝 Ingredients:

1.5 cups whole wheat flour (atta)

1 cup fresh fenugreek leaves (methi), finely chopped

(or 1.5 tbsp kasuri methi if fresh is unavailable)

2 tbsp besan (gram flour)

1 tbsp curd (yogurt) – helps keep them soft

1–2 tsp ginger-green chili paste

1/2 tsp turmeric powder

1/2 tsp red chili powder

1/2 tsp cumin seeds or ajwain (carom seeds)

1 tsp sesame seeds (til)

Salt to taste

1 tsp sugar (optional but very Gujarati 😉)

2 tbsp oil (in dough)

Water – as needed for kneading

Extra oil or ghee – for cooking

👩‍🍳 How to Make Thepla:

1. Make the dough

In a large bowl, mix all the dry ingredients + chopped methi + ginger-chili paste + curd + 2 tbsp oil.

Add water little by little and knead into a soft, pliable dough.

Rest it for 15–20 minutes.

2. Roll the theplas

Divide dough into small balls.

Roll each one into a thin round (like chapati, but slightly thinner).

Dust with a little dry flour if it sticks.

3. Cook on a tawa

Heat a tawa (griddle). Place the rolled thepla on it.

Cook one side for a few seconds, flip, apply oil or ghee, then flip again and cook both sides until golden spots appear.

Press edges gently with a spatula for even cooking.

4. Serve hot—or pack for the road!

Theplas are best with yogurt, pickle, or chai ☕

Store in an airtight container if packing them for travel.

💡 Thepla Tips:

Add grated bottle gourd (lauki) or carrot to make them even softer and more nutritious.

Want it extra soft for days? Use a bit more curd + oil.

You can skip chili and sugar to make a baby-friendly version.