Plain Thepla
Plain Thepla is a spiced flatbread from Gujarat, India. It is made with whole wheat flour, spices, and a bit of oil for softness. Theplas are healthy, easy to make, and perfect for breakfast, lunch, or a travel snack. This version does not include fenugreek leaves (methi), making it suitable for people who prefer a milder flavor.
Nutrition Facts
Per serving
Energy
100 kcal
Protein
4 g
Carbs
17 g
Fat
2 g
Fiber
3 g
Ingredients
Whole Wheat Flour.
0.5 cup (100g)
Besan (chickpea flour)
0.5 small cup (50g)
Plain Water
0.5 small cup (100g)
Turmeric powder
0.25 tsp (1.25g)
Red chilli Powder
0.25 tsp (1.25g)
Coriander Powder
1 tsp (2g)
Carom (Ajwain) Seeds
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Instructions
Cooking Steps
In a large mixing bowl, combine whole wheat flour, besan, turmeric powder, red chili powder, coriander powder, carom seeds, and salt.
Add water. Gradually add water and knead into a soft, pliable dough. Cover and let it rest for 15-20 minutes.
Divide the dough into equal portions and roll them into small balls.
Using a rolling pin, flatten each ball into a thin circular shape (~6 inches in diameter) on a lightly floured surface.
Heat a tawa (flat griddle) on medium heat. Place a rolled thepla on the hot tawa and cook for 30-40 seconds. Flip and apply a small amount of oil on the cooked side. Flip again and cook until golden brown spots appear on both sides.
Cook all the rolled theplas similarly and stack them on a plate.