Our Oats, Jowar and Methi Thepla are wholesome flatbreads made using oat and sorghum flour, fresh fenugreek and basic Indian spices. These are ideal for any time of the day and pair well with keri no chundo.
Note – This recipe has been updated from the archives – first published in December 2013. The recipe remains the same but I’ve added new images and helpful content.
This wouldn't be a Gujarati food blog if there weren't at least a few different types of thepla recipes! We start with the classic plain Gujarati thepla, then taking it up a notch with soft methi thepla, and eventually experimenting with bajra methi thepla too.
These oat jowar methi thepla is the latest twist. They're earthy, nutty and mildly spiced. They have a flakier and crisp texture compared with the softer methi thepla recipe due to the oat and sorghum flours that are added. This means they are probably not as suitable for travelling.
Just as well because my Mum finds any opportunity to take thepla on holiday ...
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Oat flour - I tend to grind down regular oats in my blender until I achieve a fine flour.
Jowar flour - aka sorghum flour.
Gram flour - optional but I find it adds a little softness to the dough.
Atta - I use chakki atta but any type of chapatti flour works well here.
Methi - you'll need fresh fenugreek here. I like to use up methi the day or at max the day after I buy it for freshness. If you have leftovers, try these methi na bhajiya.
Green chillies, ginger and garlic - I've even tried these with green garlic too. Soooo delicious! I don't use any other spice powders so I add more green chillies.
Sour yogurt - the yogurt helps in binding and also adds a slight tang. If you're dairy free, skip and use lemon juice or amchoor powder.
Turmeric powder - adds colour.
Sesame seeds - optional but most commonly added to Gujarati thepla.
Oil - a little bit goes into the dough and the rest you need to cook the thepla on the tawa/skillet.
Serving Ideas
These savoury thepla are packed with flavour so you can definitely just enjoy them as they are - I do, hot off the pan whilst I'm still making them.
For a heavenly combination serve with karak chai, my personal favourite.
They taste great with any pickle or chutney like South Indian pineapple chutney or keri no murabbo or instant stuffed red chilli pickle and plain yogurt.
For a complete meal add to a Gujarati thali with sukhi bhaji.
Storage
Jowar thepla are best hot and fresh however, they store well for a couple of days in an airtight container at room temperature.
If you want to freeze them, make sure first let them cool down totally then place them in the freezer-proof container placing butter paper between each thepla. Reheat on the griddle before serving.
You can freeze leftover dough in the freezer and thaw fully before making thepla.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Oat, Jowar and Methi Thepla
Equipment
- Bowl
- Griddle tawa
- Spatula
Ingredients
- 1 cup oats
- ¾ cup jowar flour
- 1 cup whole wheat flour
- ¼ cup besan
- 3 cup methi
- ¼ cup ginger-garlic and green chillies minced
- 1 tablespoon turmeric powder
- 1 tablespoon sesame seeds
- ½ cup yogurt
- 3 tablespoon oil plus more to shallow fry
- 1 tablespoon salt or per your taste
Instructions
- Make oat flour by grinding the oats in a blender until fine
- In a plate or bowl combine all the ingredients and 3 tablespoon oil
- Knead a soft and pliable dough with water.
- Divide the dough into equal portions and make balls.
- Roll out thepla by using a rolling pin with some dry flour.
- Heat the skillet or tawa and carefully place rolled thepla on it.
- Allow to cook for 15-20 seconds on one side, then gently flip over. Now apply oil all over one side and flip again.
- Cook on both sides applying a little oil until brown spots appear. Keep the heat medium-high all the time.
Video
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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Hayley Dhanecha says
The mix of oats, jowar and fresh methi gives such a soft yet hearty texture in every bite. I enjoy serving it with yoghurt or pickle, it always feels nourishing and really satisfying.
Apoorva Kutumbe says
Hi Hayley, I tried these theplas today and they will be an addition to. my breakfast recipe rotation. Perfect taste and love the addition of jowar. Thanks a lot for this recipe.
jcookingodyssey says
Thank you Apoorva for trying this recipe, so happy to know that it turned out so well for you.
Do try our other recipes in the future too 😊
Mayuri Patel says
Got to try out this version of theplas with jowar and oats. Wholesome and healthy.
Soniya saluja says
Such a healthy and hearty partha! My family is a big fan of paratha would live to try this for them.. thanks for sharing it with us!
Shubha A says
Loved these theplas.. delicious, healthy and wholesome. I am sure these will be super handy during long distance travel. Thanks for such a great share
meera says
Thank you Jagruti....grateful for your reply.
meera says
Everything was fine, except the looks. I did not achieve the color that your theplas have. What do you think I did wrong?
Also given 3 cups of flour, I felt one cup of methi was too little to create the drama. That is a diffferent matter, But please tell me where I may have fallen short. I roasted the besan too.
What is wholemeal flour? Maybe that?
jcookingodyssey says
Wholemeal flour is dark in colour, almost like ragi flour, yes may be that is the reason. About methi depends on your taste, how much you want to add, I didn't wanted to kill other flavours of the flour.
rajashree says
Too good. Very tempting to see methi teplas. Thanks for sharing.
Javelin Warrior says
I've never heard of methi before, so I learned something new today 🙂 And oats are one of my favorite cooking ingredients and they're wonderfully versatile for so many things...
Savi-Ruchi says
thepla looks very delicious & tempting. Will try this for sure. Which oats did you use here? The instant oats?
jcookingodyssey says
Sushma, I used jumbo whole rolled oats from Jordan's.
Sumee says
I love thepla's.. They last longer too right.. Love the pics
Hari Chandana says
Very healthy and delicious thepla.. Gorgeous presentation too!!