Prepare Gujarati plain thepla, a lightly spiced Indian flatbread, made with whole wheat flour, yogurt and basic masala powders only (no fresh fenugreek). Perfect for breakfast or lunch and ready within 20 minutes.
Note – This recipe has been updated from the archives – first published June 2016. I’ve added new images and helpful content, the recipe remains the same.
Although these thepla are made using basic spices, we still call them plain (sada) thepla as we are not using any kind of vegetables, greens, herbs or garlic and onion.
You will often see methi thepla being referred to as “thepla” alone, but there is a difference between the two.
Sada thepla are not heavily spiced can be eaten alongside other dishes like sukhi bhaji, bateta chips nu shaak or ringan bateta nu shaak. They can be enjoyed simply with yogurt, masala chai or a pickle such as keri no chundo or apple murrabo.
The Recipe Details
As with most thepla recipes, we start with whole wheat flour. The difference is that no other grains, like added in my oat jowar methi thepla, are used. This keeps them softer for longer (great for travelling).
Plain yogurt is added to the dough which helps bring softness to the thepla.
We keep the spices basic – red chilli powder and turmeric to add a little flavour and colour. You just need a pinch as we don’t want these particularly spicy, just savoury.
You’ll find whole cumin seeds and/or sesame seeds in most authentic Gujarati thepla recipes, like my bajra methi dhebra and dudhi thepla, so they’re also added here.
Thepla can be stored at room temperature for up to 2 days, if kept in an airtight container.
Gujarati thepla are good for travelling if cooked in a generous amount of oil. These keeps them soft and prevents them from going dry.
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Soft Gujarati Thepla (Plain/Sada)
Ingredients
- 2 cup whole wheat flour roti aata
- ¼ cup plain yogurt
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- ½ teaspoon whole cumin seeds
- ½ teaspoon sesame seeds
- 3 tablespoon oil
- salt to taste
- oil to roast
Instructions
- Place all the ingredients with 3 tablespoon oil in a big bowl or parat ( wide plate )
- Mix well, and add water little by little and knead a pliable dough.
- Leave the dough to rest for 10-12 minutes.
- Once you are ready to make thepla, knead the dough again for 2-3 minutes. This procedure will make thepla soft.
- Divide the dough into equal-sized portions and turn into balls.
- Heat the tawa or griddle on high heat.
- Roll the thepla thin ( slightly thicker than Gujarati Rotli ) using a rolling pin and flour.
- Place rolled thepla on to heated tawa, and cook both sides applying oil very quickly.
- Repeat the same procedure with the remaining dough.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Wow! These look professional. I can't believe you made them in your home kitchen. They sound delicious too. I love any kind of flatbread 🙂
Thank you Lucy .. 🙂
Gosh these sound amazing and your photography is stunning! I want to come over for dinner at your house! 😀
Please do Elizabeth..most welcome 🙂 Thank you for kind words.
Oooo, these look delicious! I need to try them sometime soon!
They look delicious! I'll have to keep an eye out for that flour.
Never heard of this flour but very intrigued now!