Thepla
Thin, soft flatbreads of wholewheat flour kneaded with fresh fenugreek, yoghurt and spice, cooked on a griddle with a little oil.
What makes it thepla
- Atta — wholewheat flour — with fresh fenugreek leaves kneaded in.
- Yoghurt and oil in the dough, for softness that lasts.
- Rolled thin and cooked on a tawa, not puffed.
Where it comes from
Gujarat's travelling bread. Theplas keep for days without going hard, so they are packed for train journeys, pilgrimages and flights, and Gujaratis around the world are teased, fondly, for never setting off without them.
They're eaten at breakfast with tea, with pickle, yoghurt or a sweet mango chhundo, and are made across the state.
How it varies
- Dudhi thepla
- Grated bottle gourd instead of fenugreek.
- Bajra thepla
- With pearl millet flour mixed in.
Be the first here
Start your own theplaNo one here has made thepla yet. Start it as v1, and every version after is an experiment the next cook can learn from.
Near it
GujaratiUndhiyuA winter medley of flat beans, purple yam, sweet potato, baby aubergine and plantain, slow-cooked with fenugreek dumplings and a green masala of coconut and coriander.No one here has made it yet
PunjabiAloo parathaWholewheat flatbread stuffed with spiced potato, rolled thin and cooked on a tawa with ghee, eaten with white butter, yoghurt and pickle.No one here has made it yet
PunjabiAloo parathaWholewheat flatbread stuffed with spiced potato, rolled thin and cooked on a tawa with ghee, eaten with white butter, yoghurt and pickle.No one here has made it yet