7 different types of thepla recipes are very easy and tasty. Thepla is a popular Gujarati flatbread made up of different types of flour, vegetables, oil, and spice powders like turmeric and chili powder. Theplas are often eaten with curd or mango pickle. They are healthy and tasty. It is easy to cook and satiate at the same time. There is a variety of Theplas are made using different flours and vegetables.
Here we are giving you 7 different types of nutritious thepla recipes:
- Plain thepla
- Methi thepla
- Doodhi thepla
- Masala thepla
- Mooli thepla
- Karela thepla
- Thepla paneer wrap
Plain thepla:
Thepla is every Gujarati favorite breakfast. It is made by mixing spices and wheat flour and then roasting it on tawa. Plain thepla is very easy to make and can be eaten with any curry, chutney, or achar.
Ingredients:
Whole wheat flour – 1.5 cup
Red chili powder – 1.5 tsp
Coriander powder – 2 tsp
Turmeric powder – ½ tsp
Asafoetida – ¼ tsp
Salt – 1 tsp or as per taste
Oil – 2.5 tbsp
Water – 2/3 cup
Method:
Firstly, we will prepare dough for thepla, for this take a bowl, add whole wheat flour, red chili powder, coriander powder, turmeric powder, hing, 2 tbsp oil, and salt in it and mix everything well.
Then, add water according to the requirement and knead the dough.
Make small balls from the dough and roll them thinly using a rolling pin.
After that heat a tawa and put your thepla in it and cook from both sides by flipping it.
Then, apply some oil on both sides and cook properly.
Serve hot with your favorite chutney or curry.
2. Methi thepla
Ingredients:
Whole wheat flour – 1.5 cup
Sesame seeds – 1 tsp
Green chili-ginger paste – ½ tsp
Fenugreek leaves chopped – ½ cup
Salt – as per taste
Red chili powder – as per taste
Turmeric powder – ¼ tsp
Coriander powder – ¼ tsp
Cumin powder – ¼ tsp
Oil – as required
Water – as required
Method:
Firstly, take a big bowl, add wheat flour, sesame seeds, green chili-ginger paste, methi leaves, salt, red chili powder, turmeric powder, coriander powder, cumin powder, 1 tbsp oil, and mix well.
Now, add water as required and knead the dough of medium consistency.
Make small balls from the dough and roll them thinly using a rolling pin.
After that heat a tawa and put your thepla in it and cook from both sides by flipping it.
Then, apply some oil on both sides and cook properly.
Serve hot with your favorite chutney or curry.
Doodhi thepla:
Ingredients:
Whole wheat flour – 1.5 cup
Bottle gourd/ dudhi grated – ½ cup
Gram flour – 1 tbsp
Carom seeds – ¼ tsp
Sesame seeds – ¼ tsp
Coriander leaves chopped – 2tbsp
Salt – as per taste
Red chili powder – ½ tsp
Turmeric powder – ¼ tsp
Coriander powder – ½ tsp
Cumin powder – ¼ tsp
Green chili-ginger paste – ½ tsp
Oil – as required
Water – as required
Method:
Firstly, take a big bowl, add whole wheat flour, doodhi, besan, and carom seeds by rubbing in palms and mix well.
Then, add sesame seeds, coriander leaves, salt, red chili powder, turmeric powder, coriander powder, cumin powder, ginger-green chili paste, and 1 tbsp oil and mix well.
After that, add water as required and knead the dough.
Then, make small balls from the dough by applying oil to the palms so the dough does not stick to the palms.
Roll the balls thin with a rolling pin.
After that heat a tawa and put your thepla in it and cook from both sides by flipping it.
Then, apply some oil on both sides and cook properly.
Serve hot with your favorite chutney or curry.
Masala thepla:
Ingredients:
Wheat flour – 1.5 cups
Gram flour – ½ cup
Coriander leaves chopped – ½ cup
Turmeric powder – ½ tsp
Salt – as per taste
Green chili paste – 2 tsp
Garam masala – ½ tsp
Asafoetida – ¼ tsp
Oil – as required
Method:
Firstly, take a big bowl. Add wheat flour, gram flour, coriander leaves, turmeric powder, salt, green chili paste, garam masala, asafoetida, and 1 tbsp oil and mix all the ingredients well.
Then, add water as required and knead the dough of medium consistency.
Make small balls from the dough and roll them thinly using a rolling pin.
After that heat a tawa and put your thepla in it and cook from both sides by flipping it.
Then, apply some oil on both sides and cook properly.
Serve hot with your favorite chutney or curry.
Mooli thepla:
Ingredients:
Whole wheat flour – 1.5 cups
Radish/mooli grated – 1 cup
Gram flour – 2 tbsp
Curd – 1 tbsp
Green chili-ginger paste – 1 tsp
Coriander powder – ½ tsp
Cumin powder – ½ tsp
Red chili powder – ½ tsp
Turmeric powder – ¼ tsp
Oil – as required
Salt –as per taste
Method:
Firstly, take a bowl, add grated radish and salt and mix well and keep it aside so the radish releases the water.
Then take a big bowl, add whole wheat flour, gram flour, curd, green chili-ginger paste, coriander powder, cumin powder, red chili powder, turmeric powder, oil, and salt, and mix well.
After that, remove the extra water from the mooli and add it to the mixture.
Now, add water as required and knead the dough of medium consistency.
Then, make small balls from the dough by applying oil to the palms so the dough does not stick to the palms.
Roll the balls thin with a rolling pin.
After that heat a tawa and put your thepla in it and cook from both sides by flipping it.
Then, apply some oil on both sides and cook properly.
Serve hot with your favorite chutney or curry.
Karela thepla:
Ingredients:
Whole wheat flour – 1.5 cups
Gram flour – ½ cup
Karela grated – 2-3 tbsp
Carom seeds – 1 tsp
Ginger grated – 1 inch
Green chili paste – 1 tsp
Salt – as per taste
Red chili powder – ½ tsp
Cumin powder – ½ tsp
Turmeric powder – 1 tsp
Oil – as required
Water – as required
Salted Butter melted – 2 tbsp
Method:
Firstly, take a big bowl, add whole wheat flour, gram flour, karela, carom seeds, ginger, green chili paste, salt, cumin powder, turmeric powder, oil, and water, and mix well.
Now, add water as required and knead the dough of medium consistency.
Then, make small balls from the dough by applying oil to the palms so the dough does not stick to the palms.
Roll the balls thin with a rolling pin.
After that heat a tawa and put your thepla in it and cook from both sides by flipping it.
Then, apply some butter on both sides and cook properly.
Serve hot with your favorite chutney or curry.
Thepla paneer wrap:
Ingredients:
For stuffing:
Oil – 2 tsp
Ginger green chili paste – 1 tsp
Cauliflower grated – 1 cup
Paneer grated – ¾ cup
Coriander leaves chopped – 2 tbsp
For thepla:
Whole wheat flour – 1.5 cups
Fenugreek leaves chopped – 1.25 cups
Turmeric powder – ½ tsp
Chilli powder – 1 tsp
Oil – as required
Salt – as per taste
Method:
For stuffing:
Firstly, heat oil in a pan, add cauliflower and ginger garlic paste, and saute on medium flame.
Then, add paneer, coriander, and salt, mix well and cook for 2 minutes.
For thepla:
Firstly, take a big bowl, add whole wheat flour, fenugreek leaves, turmeric powder, chili powder, oil, and salt, and mix well.
Now, add water as required and knead the dough of medium consistency.
Then, make small balls from the dough by applying oil to the palms so the dough does not stick to the palms.
Roll the balls thin with a rolling pin.
After that heat a tawa and put your thepla in it and cook from both sides by flipping it.
Then, apply some oil on both sides and cook properly.
Now, put the flame on low, apply your favorite chutney on thepla, and put stuffing in the center.
Then roll the thepla tightly and take it out from the tawa.
Serve hot with your favorite chutney.
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