A classic Gujarati flatbread made with whole wheat flour, fenugreek leaves, and spices. These soft, savory rotis are perfect for travel, lunchboxes, or a light meal with yogurt and pickles.
Prep20 min
Cook25 min
Servings4
Serving size: 3 theplas
322cal
11gprotein
52gcarbs
10gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.25 cup Besan (Also known as gram flour)
1 cup Fresh Methi Leaves (Tightly packed and finely chopped)
0.5 cup Curd (Slightly sour yogurt works best)
1 inch Ginger (Finely grated)
2 pcs Green Chili (Finely chopped or made into a paste)
A classic Gujarati comfort food! Tender potatoes simmered in a light, tangy, and slightly sweet tomato gravy. This simple everyday curry pairs perfectly with hot rotis or puris.
Energy-giving Plain Thepla with perfectly spiced Batata nu Shaak, a homestyle breakfast delight.
This gujarati dish is perfect for breakfast. With 522.56 calories and 14.85g of protein per serving, it's a high-fiber option for your meal plan.
0.5 tsp Cumin Powder
0.25 tsp Hing (Also known as asafoetida)
1 tsp Sugar (Optional, balances the bitterness of methi)
1 tsp Salt (Adjust to taste)
2 tbsp Oil (For kneading the dough)
0.25 cup Water (Lukewarm, use as needed)
Instructions
1
Prepare the Dough Mixture
In a large mixing bowl, combine the atta, besan, turmeric powder, red chili powder, coriander powder, cumin powder, hing, sugar, and salt. Whisk well to combine all the dry ingredients.
Add the finely chopped methi leaves, grated ginger, and green chilies to the flour mixture. Mix with your hands to ensure the greens are evenly distributed.
Pour in the curd and 2 tablespoons of oil. Use your fingertips to rub the wet ingredients into the flour, creating a crumbly, breadcrumb-like texture.
2
Knead and Rest the Dough
Gradually add lukewarm water, a little at a time, and begin to knead the mixture into a dough.
Knead for 5-7 minutes on a lightly oiled surface until the dough is soft, smooth, and pliable. It should be slightly softer than standard chapati dough.
Cover the dough with a damp cloth or a lid and let it rest for at least 20 minutes. This allows the flour to hydrate and makes the theplas softer.
3
Divide and Roll the Theplas
After resting, knead the dough again for one minute.
Divide the dough into 12 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and lightly dust it with dry atta.
Roll it out into a thin circle, approximately 6-7 inches in diameter. Try to keep the thickness uniform.
4
Cook the Theplas
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot before you place the thepla on it.
Place the rolled thepla on the hot tawa. Cook for about 30 seconds, or until you see small bubbles appear on the surface.
Flip the thepla. Drizzle about 1/2 teaspoon of oil over the surface and spread it evenly with a spatula.
Cook the second side for another 30-40 seconds. Flip again and apply oil to this side as well.
Gently press the thepla with a spatula, especially around the edges, to ensure even cooking. Cook until both sides have golden-brown spots.
Remove from the tawa and repeat the process for all remaining dough balls.
5
Serve and Store
Stack the cooked theplas in a casserole dish or wrap them in a clean kitchen towel. This traps the steam and keeps them soft.
Serve hot with plain curd, chunda (sweet mango pickle), or a cup of masala chai.
201cal
4gprotein
31gcarbs
8gfat
Ingredients
500 g Potatoes (About 4 medium, peeled and cubed)
2 tbsp Oil (Any neutral oil like sunflower or peanut oil)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.25 tsp Asafoetida
1 inch Ginger (Finely grated)
2 pcs Green Chili (Finely chopped, adjust to taste)
2 pcs Tomatoes (Medium-sized, finely chopped or pureed)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
1.5 tsp Coriander Cumin Powder
1 tbsp Jaggery (Grated, or substitute with sugar)
1 tsp Salt (Adjust to taste)
1.5 cup Water (Adjust for desired gravy consistency)
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Potatoes
Peel the potatoes and cut them into 1-inch cubes.
Boil or pressure cook the potato cubes until they are just fork-tender. Be careful not to overcook them into a mush.
To pressure cook, add the potatoes to a cooker with just enough water to cover them and cook for 1-2 whistles. To boil, place them in a pot of salted water and cook for 10-12 minutes.
Drain the potatoes and set them aside.
2
Prepare the Tempering (Vaghar)
Heat oil in a medium-sized pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter completely.
Add the cumin seeds and asafoetida. Sauté for about 30 seconds until the cumin seeds sizzle and become fragrant.
3
Sauté Aromatics and Tomatoes
Add the grated ginger and chopped green chilies to the pan. Sauté for another 30-45 seconds.
Add the finely chopped tomatoes along with a pinch of salt to help them cook down.
Cook for 4-5 minutes, stirring occasionally, until the tomatoes turn soft, pulpy, and oil starts to separate from the mixture.
4
Build the Gravy
Lower the heat and add the spice powders: turmeric powder, Kashmiri red chili powder, and coriander-cumin powder. Stir continuously for 1 minute to cook the spices without burning them.
Pour in 1.5 cups of water. Add the remaining salt and the grated jaggery.
Stir well until the jaggery dissolves completely. Bring the gravy to a gentle boil over medium heat.
5
Simmer with Potatoes
Carefully add the boiled potato cubes to the simmering gravy.
Stir gently to coat the potatoes. Reduce the heat to low, cover the pan, and let the shaak simmer for 5-7 minutes. This allows the potatoes to absorb all the delicious flavors of the gravy.
6
Garnish and Serve
Turn off the heat. Stir in the fresh lemon juice.
Garnish with freshly chopped coriander leaves.
Let the shaak rest for 5 minutes before serving hot with phulka rotis, thepla, or puris.
