Soft Gujarati Thepla is a flavorful and nutritious Indian flatbread made with whole wheat flour, spices, and herbs like fenugreek (methi). Known for its long shelf life, thepla is a perfect travel food and a popular breakfast or snack in Gujarat. It is soft, slightly spicy, and pairs well with pickle, curd, or tea, making it a versatile dish in vegetarian gastronomy.
In a mixing bowl, combine whole wheat flour, chopped methi leaves, and spices.
Add yogurt, a little oil, and mix well.
Gradually add water and knead into a soft dough.
Cover and let the dough rest for 10 minutes.
Divide into small portions and roll into thin circles.
Heat a tawa (flat pan) on medium flame.
Cook the thepla on both sides, applying a little oil until golden spots appear.
Serve hot or store for later use.
Whole wheat flour – 2 cups
Turmeric powder – ½ teaspoon
Fresh methi (fenugreek) leaves – 1 cup (chopped)
Red chili powder – 1 teaspoon
Yogurt (curd) – ½ cup
Salt – to taste
Oil – 2 tablespoons
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