BreakfastMain CourseSnack

Masala Thepla

Name: Masala Thepla
Prep time: 20 min
Cook time: 25 min
Total time: 1 h
Yield: 4 servings
Cuisine: indian
Ingredients: 2.5 cup whole wheat flour; 0.25 cup chickpea flour; 2 tsp ginger grated; 1 tsp garlic minced; 1 pcs green chili finely chopped; 0.5 tsp turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 tsp cumin powder; 1 tsp sesame seeds; 0.5 tsp carom seeds; 1 tsp salt; 2 tbsp oil; 0.75 cup water warm, as needed; 4 tbsp oil; 0.25 cup whole wheat flour

These savory Indian flatbreads are a staple in Gujarati cuisine, perfect for a hearty breakfast or light meal. Made with whole wheat flour and a blend of aromatic spices, they are soft, flavorful, and entirely vegan. Enjoy them plain or with your favorite pickle or yogurt.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium
Per serving: 520 kcal

Allergen information: may contain gluten and sesame. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2.5 cupwhole wheat flour
0.25 cupchickpea flour
2 tspginger, grated
1 tspgarlic, minced
1 pcsgreen chili, finely chopped
0.5 tspturmeric powder
0.5 tspred chili powder
1 tspcoriander powder
1 tspcumin powder
1 tspsesame seeds
0.5 tspcarom seeds
1 tspsalt
0.75 cupwater, warm, as needed

dough

2 tbspoil

for cooking

4 tbspoil

for dusting

0.25 cupwhole wheat flour

Equipment

tawa · rolling pin · spatula · large mixing bowl

The method

Step by step

1
Combine the whole wheat flour and chickpea flour in a large mixing bowl.
2
Add the grated ginger, minced garlic, chopped green chili, turmeric powder, red chili powder, coriander powder, cumin powder, sesame seeds, carom seeds, and salt to the flours.
3
Mix all the dry ingredients thoroughly with your hands.
About 1 min
4
Pour in the dough oil and mix until crumbly.
About 1 min
5
Gradually add warm water, a little at a time, and knead until you form a firm, smooth dough.
About 5 min
Cook’s note: The dough should be pliable but not sticky. Adjust water as needed.
6
Cover the dough with a damp cloth and let it rest for 15 minutes.
About 15 min
Cook’s note: Resting helps the dough become more elastic and easier to roll.
7
Divide the dough into 12 equal portions and roll each into a smooth ball.
About 2 min
8
Lightly dust your work surface and a dough ball with the dusting whole wheat flour.
9
Roll out each ball into a thin circle, about 6-7 inches in diameter.
About 10 min
Cook’s note: Aim for an even thickness for uniform cooking.
10
Heat a tawa or flat griddle over medium heat.
About 1 min
Cook’s note: The tawa should be hot enough to sizzle when a drop of water is added.
11
Place a rolled thepla on the hot tawa.
12
Cook for about 30 seconds until small bubbles appear on the surface, then flip it over.
13
Drizzle a small amount of the cooking oil around the edges and on the top surface of the thepla.
14
Press gently with a spatula and cook until golden brown spots appear on both sides and it is cooked through.
About 2 min
Cook’s note: Repeat with remaining dough balls, adding cooking oil as needed.
15
Serve the thepla hot.

Per serving

Nutrition

75%Score

Calories: 520kcal
Protein: 12.7g
Carbs: 64.6g
Fat: 26g
Fibre: 10.4g
Sugar: 1.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover thepla in an airtight container at room temperature.

Reheating

Reheat gently on a tawa or in a microwave until warm.