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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.
Prepare the Dough Mixture
Knead and Rest the Dough
Divide and Roll the Theplas
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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.
This gujarati recipe takes 45 minutes to prepare and yields 4 servings. At 321.5 calories per serving with 11.02g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack or dinner.
Cook the Theplas
Serve and Store
Replace the fenugreek leaves with 1 cup of grated and squeezed bottle gourd (dudhi/lauki) for a different flavor and texture.
For a healthier, gluten-reduced version, substitute 1/2 cup of atta with bajra (pearl millet) or jowar (sorghum) flour.
Add 4-5 cloves of finely minced garlic or 1 teaspoon of garlic paste to the dough for a pungent, savory flavor.
Simply omit the fenugreek leaves to make plain, spiced flatbreads that are equally delicious.
The high fiber content from whole wheat flour and fenugreek leaves promotes healthy digestion and helps prevent constipation.
The use of curd (yogurt) introduces probiotics into the dish, which are beneficial bacteria that support a healthy gut microbiome.
Fenugreek (methi) leaves are a good plant-based source of iron, which is essential for blood production and preventing anemia.
The complex carbohydrates from whole wheat flour provide a steady release of energy, keeping you full and energized for longer.
One serving of three theplas contains approximately 415 calories. The exact number can vary based on the amount of oil used for cooking and the thickness of the theplas.
Yes, Thepla is a relatively healthy dish. It is made from whole wheat flour, which is rich in fiber, and fenugreek leaves, which are a good source of iron and vitamins. Using minimal oil for cooking keeps the fat content in check.
Theplas have a good shelf life. They can be stored at room temperature for 2-3 days, making them ideal for travel. For longer storage, you can refrigerate them in an airtight container for up to a week or freeze them for up to a month.
Theplas can become hard for a few reasons: the dough was too stiff, you used too much dry flour while rolling, or they were overcooked on the tawa. Ensure your dough is soft and pliable, and cook them on medium-high heat just until golden spots appear.
Yes, you can. While curd adds softness and a slight tang, you can replace it with an equal amount of lukewarm water or a plant-based yogurt for a vegan version. You might need to add a teaspoon of lemon juice to replicate the tangy flavor.
Absolutely. Use about 1/4 cup of kasuri methi as a substitute for 1 cup of fresh methi. It's best to lightly crush the dried leaves between your palms before adding them to the flour to release their aroma.