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Thepla - spiced thin Gujarati flatbreads

Thepla is a soft, spiced and thin flatbread that may or may not contain fresh herbs like methi (fenugreek). It is popular as a healthy breakfast dish and a snack.
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Breakfast, Snack
Cuisine: Gujarati, Indian
Keyword: Gujarati Thepla, Homemade Thepla, Methi Thepla, Thepla
Servings: 3
Author: Sakshi Kapoor


  • 1 A dough maker or paraat or the biggest bowl you can find
  • 1 Tawa, Griddle or Cast Iron pan
  • 1 Rolling Pin or Belan
  • 1 Chakla Optionally use clean counter as a work surface


  • 1 cup Whole wheat flour
  • 1 tbsp Besan/ chickpea flour Optional
  • Salt to Taste I used 1 and 1/2 tsp
  • 1/2 cup Dried fenugreek leaves or Fresh Methi Leaves cleaned and chopped if using fresh
  • 1/2 cup Fresh Coriander/ Dhaniya leaves washed, chopped
  • 1 tsp Adrak/ Ginger finely chopped
  • 1 to 2 Hari Mirch/ Green chilli finely chopped
  • 1 tsp Jeera/ cumin powder
  • 2 tbsp Dahi / yogurt
  • 1 tbsp Tel / Vegetable oil Plus 2-3 tbsp more for cooking all theplas
  • 1/2 tsp Lal Mirch / Red chilli powder
  • 1 to 2 tsp Dhaniya / coriander powder
  • 1/2 tsp Haldi / Turmeric
  • 1/2 tsp Ajwain / carom seeds optional
  • Water for kneading the dough
  • Flour for dusting while rolling Alternatively you can use a few drops of oil for rolling


  • Start by prepping fresh herbs, methi and coriander. Clean and chop rinsed herbs and do the same with the ginger. Gather all the ingredients for the dough in a dough maker/ paraat or large bowl except the water and flour for dusting.
  • If kneading by hand, mix all the ingredients using a clean hand and rub the herbs in the flour to release flavour. Add just a few tablespoons of water in increments and knead to make a soft pliable dough. Make sure the dough is soft. You shouldn’t have to make too much of an effort to pull apart a rough ball of dough.
  • Let the dough rest 15 minutes to half an hour.
  • Make small balls out of the dough and start rolling them into really thin preferably in a round shape. You can use some oil or dry flour to help it spread and not stick on the counter or the chakla base.
  • Place a tawa or griddle on medium high heat and let it heat up. You can hover your hand over the surface to check if the tawa is radiating heat. Once hot, cook the rolled theplas one by one, carefully cooking each side with a bit of oil till little brown spots appear.
  • Cook the entire batch and store wrapped in foil or wax paper, in an air tight container once they cool down.
  • Serve warm theplas with some green chilli pickle or some Gujarati Choondo (sweet mango pickle).


  • They can stay good for a while (typically days) are the good snack for tea time or a light breakfast. The oil helps the theplas to stay good for longer.