About the Recipe
Thepla is a beloved flatbread from Gujarat, India—thin, soft, and infused with spices and fresh herbs. Made with whole wheat flour, turmeric, chili, cumin, and often fenugreek leaves (Methi), it’s both nutritious and flavourful.
Perfect for breakfast, travel snacks, or lunchboxes, Thepla is typically served with yogurt, pickles, or chutney. Its long shelf life and bold taste make it a staple in Gujarati households and a comforting bite of home wherever you go.
Ingredients
1.5 cups cooked rice
1 cup chapati flour
2 teaspoons salt
1/2 teaspoon turmeric powder
1 teaspoon grounded carom seeds
5 tablespoons plain yogurt
Bunch coriander, chopped
2 tablespoons sunflower oil
1/2 cup water
Instructions
Step 1
In a large mixing bowl, combine the cooked rice, chapati flour, salt, turmeric powder, and carom seeds until they are fully integrated.
Step 2
Next, incorporate the plain yogurt, coriander, and sunflower oil; blend them together, then gradually pour in the water until a dough forms. Adjust the amount of water as needed to achieve the desired dough consistency.
Step 3
Sprinkle flour on a clean surface and roll out a small dough ball into a flat, round circle about 3-4 inches in diameter. Repeat this step with the remaining dough.
Step 4
Heat 1/2 teaspoon of sunflower oil in a pan, then add the rolled-out dough. Cook on one side for 1 minute before flipping.
Step 5
Allow it to cook for 30 seconds, then spread 1 teaspoon of sunflower oil over the top of the thepla before flipping it again. Flip once more and cook for an additional 30 seconds before taking it off the heat.
Step 6
Finally, repeat this procedure with the remaining rolled-out dough and serve alongside chutneys and/or milk.