Make delicious & flavorsome Thepla with my simple recipe. Thepla is a Western Indian flatbread made with whole wheat flour, millet flours, spices and herbs. Sometimes fenugreek leaves aka methi leaves are also added to boost the flavor & nutrition profile. In this post I share how to make Methi Thepla. If you want you can make them plain without the methi leaves. Thepla is a spiced wholegrain flatbread from the Gujarati cuisine. It is a staple in the Gujju households and is eaten with aam ka chunda (mango preserve), Mango Pickle or with plain Curd.

Since Thepla are spiced & flavorsome they can be eaten on their own without any accompaniment or even with Masala Chai. Traditionally they are considered a travelworthy food as they keep good at room temperatures for several days without the need to refrigerate.
If you ask Gujaratis for a Thepla Recipe, you are likely to find a zillion versions. The most basic theplas are simply a kind of Chapati made with wheat flour, turmeric, red chilli powder, salt and oil.
But other variations are made with different kind of millet flour, gram flour (besan), fenugreek leaves, bottle gourd, radish, ginger, garlic and curd.
Thepla are great for the body because they are made with whole grain flour, plenty of spices and methi leaves. They can be eaten any time for a Breakfast, snack or dinner. Theplas also go well in school and office boxes.

હર ગુજજુ કી પસંદ| હર ગુજરાતી મુસાફર કા સાથી થેપલા| फ़्रेश मेथी थेपला| गुजराती थेपला by Chef Hina Golwala


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