BreakfastSnackSide Dish

Vegan Thepla

Name: Vegan Thepla
Prep time: 20 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2.5 cup whole wheat flour; 0.25 cup chickpea flour; 0.5 cup fenugreek leaves finely chopped; 1 tbsp ginger grated; 1 pcs green chili finely chopped; 0.5 tsp turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 1 tsp sesame seeds; 1 tsp salt; 2 tbsp vegetable oil; 0.75 cup water as needed; 4 tbsp vegetable oil for cooking

Thepla are a flavorful and nutritious Indian flatbread from Gujarat, perfect for breakfast or a light meal. Made with whole wheat flour and a blend of spices, these thin, soft breads are easy to prepare and versatile. Enjoy them plain, with pickles, or a dollop of yogurt.

An original recipe by Forkin

Total time: 55 min
Serves: 4
Difficulty: Medium
Per serving: 475 kcal

VeganVegetarian

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
0.5 cupfenugreek leaves, finely chopped
1 tbspginger, grated
1 pcsgreen chili, finely chopped
0.5 tspturmeric powder
0.5 tspred chili powder
1 tspcoriander powder
0.5 tspcumin powder
1 tspsesame seeds
1 tspsalt
0.75 cupwater, as needed

dough

2 tbspvegetable oil

cooking

4 tbspvegetable oil, for cooking

Equipment

tawa · rolling pin · spatula · large mixing bowl

The method

Step by step

1
In a large mixing bowl, combine the whole wheat flour, chickpea flour, chopped fenugreek leaves, grated ginger, chopped green chili, turmeric powder, red chili powder, coriander powder, cumin powder, sesame seeds, and salt.
About 2 min
2
Add the vegetable oil designated for the dough to the dry ingredients and mix well with your fingertips until crumbly.
3
Gradually add water, a little at a time, and knead to form a soft and pliable dough. It should not be sticky.
About 5 min
Cook’s note: Adjust the water quantity as needed; the exact amount can vary based on flour type and humidity.
4
Cover the dough with a damp cloth and let it rest for at least 15 minutes.
About 15 min
5
Divide the dough into 12-15 equal small portions and roll each into a smooth ball.
About 3 min
6
Lightly flour your work surface and a rolling pin. Roll each dough ball into a thin circle, about 6-7 inches in diameter.
About 5 min
Cook’s note: Aim for a consistent thickness for even cooking.
7
Heat a tawa (flat griddle) or a non-stick pan over medium heat.
About 2 min
Cook’s note: Ensure the tawa is hot before placing the thepla.
8
Place one rolled thepla on the hot tawa. Cook for about 30 seconds until small bubbles appear on the surface.
9
Flip the thepla. Drizzle a little of the cooking vegetable oil around the edges and on top.
10
Cook for another 30-60 seconds until light brown spots appear. Press gently with a spatula to ensure even cooking.
About 1 min
11
Flip again and cook the other side, drizzling with more oil, until both sides are golden brown and cooked through.
About 1 min
12
Remove the cooked thepla from the tawa and repeat with the remaining dough balls.
Cook’s note: Keep cooked thepla stacked and covered with a clean kitchen towel to keep them warm and soft.

Per serving

Nutrition

74%Score

Calories: 475.4kcal
Protein: 11.5g
Carbs: 58.9g
Fat: 24g
Fibre: 9.6g
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 on a warm tawa or in a microwave until soft.