Thepla with Spinach and Methi

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This Gujarati Thepla Recipe has been my go-to comfort food for years, and I’m thrilled to share it with you. Trust me, once you try these flavor-packed Indian flatbreads, you’ll understand why I call them a superfood!

Thepla is a warm, soft flatbread, infused with the earthy goodness of whole wheat and chickpea/gram flour, and bursting with the vibrant flavors of spinach, methi (fenugreek leaves), and spices. It’s like a nutritious hug for your taste buds! 

I love going for this thepla recipe in the morning – they’re the perfect way to kickstart my day with a boost of energy. But don’t just limit them to breakfast; they make for an amazing anytime snack too. 

Here’s a little secret: theplas are my ultimate travel companion. On long journeys, when good food can be hard to come by, these soft flat breads have saved me countless times. They don’t spoil easily, and boy, are they filling! It’s like carrying a piece of home-cooked goodness wherever I go.

The best part? With every bite, you’re treating your body to a powerhouse of nutrients. Whole wheat for fiber, chickpeas for protein, and the leafy green goodness of spinach and methi – it’s a wholesome package wrapped in deliciousness.

So, are you ready to bring a taste of Gujarat into your kitchen? Let’s dive into this Gujarati flatbread recipe – I promise, it’s easier than you think and oh-so-rewarding!

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What is thepla?

Thepla is an Indian flatbread that is made with whole wheat flour called atta and mixed with chickpea flour, spices, herbs, and ghee or oil. The dough is rolled thinly and then cooked on a flat pan. 

Thepla has its origin in the state of Gujarat, India. It is said the women of Gujarat would cook these theplas for their men for their travel as they were mostly merchants traveling from one place to another for trade, and theplas being a wholesome food would keep them filled and provide the needed nutrition. This has made theplas a staple in Gujarati cuisine.

What is Thepla made of?

• Whole Wheat Flour or Atta: Atta is the key ingredient in a thepla recipe. Using whole wheat flour is essential, it is what makes it wholesome and brings all the ingredients together. You can also use maida or all-purpose flour for this recipe but the texture of the theplas can become chewy.
• Besan: It helps to bind the ingredients and adds the needed protein to the recipe. You can also use Sattu or roasted chickpea flour.
• Methi: Methi adds a lot of flavor and nutrition to these theplas. You can use both fresh fenugreek leaves or dry kasoori methi also.
• Palak: I like adding palak or spinach to my thepla, for the extra nutrition and taste. Palak is completely optional.
• Ghee: Ghee is used to make the theplas soft and add the needed fat to the recipe. It also helps to preserve the theplas for longer.
• Ginger: Ginger aids digestion and even adds to the flavor.
• Green Chilli: It adds vitamin C and heat to the recipe.
• Whole Spices: I like adding jeera(cumin seeds), ajwain seeds(carom seeds), and kalongi(nigella seeds). These spices not only add to the taste but also add to the nutrition and help with digestion.
• Powdered Spices: The basic Indian spice powders like; Turmeric powder, Red chilli powder, Coriander powder, and hing are added to the thepla recipe.
• Salt and Water: Add water just enough to knead the dough into a semi-soft ball.

How to Make Thepla? 

Step-by-Step Pictures

Step 1:

Chop the Spinach and roughly pound the ginger and green chilies into a paste.

Step 2:

In a large mixing bowl add all the ingredients except water and mix everything well. You can mix using a spatula, hand, or a standing mixer.

Step 3:

Slowly add the water and knead into a smooth dough. The dough should be neither too soft nor too tough.

Step 4:

Let the thepla dough rest for at least 20 -30 minutes. 

Step 5:

Divide the dough into small 2-inch dough balls. Take a dough ball and coat it with dry whole wheat flour.

Step 6:

Roll the dough thinly with a rolling pin. Dust more dry flour if the dough is too sticky when rolling out.

Step 7:

Carefully place the rolled thepla dough on a flat pan or hot tawa, on medium-high heat. Turn the thepla when it starts to have small bubbles a little and cook well on both sides. Press gently with a spatula so that the theplas cook evenly.

Step 8:

Once the Theplas are cooked on both sides. Apply 1/2 tsp ghee or a little oil on both sides. You can apply the ghee even after removing it from the pan if you think your theplas might burn.

Step 9:

Serve hot or at room temperature with pickle, curd/yogurt, or a cup of masala chai.

What to serve with Theplas

Theplas can be served any time of the day, both hot and at room temperature. The long shelf life of thepla makes it a great travel meal, add a little extra oil or ghee if you plan to make these palak methi theplas for travel. 

Theplas are great as a lunch box meal.

You can enjoy the theplas with 

• spicy Indian pickles/achaar (mango pickle or green chili pickle),
• curd or yogurt, and
• a hot cup of masala chai.
• We even enjoy eating theplas with spicy curry.

Here is a perfect green chutney that will go well with this thepla recipe:

How to store Thepla

Theplas can be stored in an airtight container at room temperature for up to 3 days or in the fridge for a week. It can also be frozen in freezer bags for up to a month. 

Tips to make the perfect thepla every time

• Let the dough rest for at least 30 minutes. This helps the dough to form some gluten and makes them soft.
• Always cover the theplas after cooking with a cloth or lid so they do not dry out.
• Cook the theplas on medium-high heat. Cooking them at lower heat can dry them out.
• Always add water in batches so that the dough does not become too sticky.

Variations

• Add herbs of your choice. Theplas can be made with both fresh methi leaves and dry kasuri methi. You can substitute them with coriander leaves(dhaniya patta), radish leaves(mooli patta), or any local herb.
• Add grated vegetables like mooli(radish), beetroot, bottle gourd, or carrots. 
• Add curd to the dough if you want it softer but curd reduces its shelf life so consume it immediately or on the same day of preparation.
• I sometimes also like to add some brown sugar or jaggery (gur) to my dough. It enhances the flavor of the theplas even more.

In the past few months, I have also been experimenting with including sourdough in my Indian recipes. Below is the method if you want to make this Indian flat bread using sourdough discard or starter.

SOURDOUGH THEPLA / INDIAN FLATBREAD

Add all the ingredients mentioned in this recipe with 1/2 cup of sourdough starter or discard. Knead into a soft dough and let it rest for 2-3 hours at room temperature. Then let it rest in the fridge for at least 1 hour, this helps to work with the dough better as sourdough can make the dough more soft and sticky to work with. If you want to long ferment the dough you can let it slowly ferment in the fridge for up to 3 days. I have started to enjoy the slightly sour taste this recipe has and also you get the added benefit of sourdough. 

Read more about how to make your sourdough starter with whole wheat flour: Farmhouseonboone.com.

Watch my YouTube video for making this sourdough thepla.https://youtu.be/IcUlcagDIXM

Frequently Asked Questions (FAQs)

What is the difference between thepla and paratha?

Thepla is an Indian flat bread where the flour is kneaded with spices and herbs. Whereas, for paratha, the flour is kneaded separately and the filling is made separately and then it is filled into the paratha.

Is thepla a healthy food?

Theplas are packed with nutrition. It is a wholesome food with carbohydrates, protein, and lots of nutrition from spices, herbs, and ghee.

How long do theplas last?

Theplas can last for up to 3-4 days at room temperature when they are made without curd. If curd is added to the recipe then they may last for just 1-2 days.

Recipe Card

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