Thepla is made of wheat flour, or atta, with or without methi leaves. The dough is made flavorful with a variety of spices and herbs such as coriander leaves, spring onions, cumin seeds, sesame seeds, garam masala powder, and more. It also contains a spicy paste made of raw potato, curd, ginger, garlic, and green chilies. The theplas are rolled carefully and fried to perfection until soft and crispy. Continue reading my recipe to learn the entire process to make thepla in your home kitchen.
KEY TAKEAWAYS
- Thepla is a very popular recipe in the northern part of India.
- Serve them hot with any achaar, raita, salad, or dry vegetable.
- Thepla offers a slightly spicy, creamy, nutty, and earthy taste.
- Other similar recipes are methi paratha, mooli paratha, aloo paratha, gobi paratha, and paneer paratha.
The Ingredients:
To make the dough:
- 3 cups wheat flour (atta)
- 3 bunches methi (small leaves only, washed)
- Salt to taste
- 1/3 cup coriander leaves (finely chopped)
- ¼ cup spring onion (green part only, finely chopped)
- ½ tsp Kashmiri red chili powder
- ½ tsp coriander seed (dhania) powder
- ½ tsp turmeric (haldi) powder
- ¼ cup sugar (ground)
- ½ tsp cumin seed (jeera) powder (roasted)
- ¼ tsp garam masala powder
- 2 tbsp sesame seeds (white)
- Water as required
To make the paste:
- 2 pieces potatoes (raw, peeled, cut into small pieces)
- 5 pieces green chilies (whole)
- 1 piece ginger (2 inch in size, peeled, cut into small pieces)
- 12 pieces garlic cloves (peeled, whole)
- 3 tbsp curd
To roll the theplas:
- 1 bowl rice flour
For greasing and frying:
- Cooking oil or clarified butter (ghee) – as required
I got this recipe from a college reunion Zoom call. We were all talking about how life has changed, and someone said, “This is my go-to mom meal now.” I loved it and asked for the steps. She laughed and said, “Simple hai!” I noted the recipe and tried it soon after.
I made it the next day. My husband said it had a festive warmth and “reunion vibes,” and my boys enjoyed the soft flavors and asked if I had made it during my college days too. Now, I make it every time we do community work. That Zoom call did not just bring people together; it brought us, our recipes and bonds that stay beyond the simple calls.
How to Make Thepla? (Step by Step Guide with Images)
Step 1: Make a smooth paste of 2 pieces of raw potatoes (peeled, cut into small pieces), 5 pieces of whole green chilies, 1 piece of ginger (2 inches in size, peeled, cut into small pieces), 12 pieces of garlic cloves (peeled, whole), and 3 tbsp of curd.
Step 2: Take 3 bunches of washed small methi leaves only on a plate, add salt to taste, and crush them nicely with your hand.
Step 3: Pour the paste in the tray and add 1/3 cup of finely chopped coriander leaves, ¼ cup of spring onions (green part only, finely chopped), ½ tsp of Kashmiri red chili powder, ½ tsp of coriander seed (dhania) powder, ½ tsp of turmeric (haldi) powder, ¼ cup of ground sugar, ½ tsp of roasted cumin seed (jeera) powder, ¼ tsp of garam masala powder, and 2 tbsp of white sesame seeds to it. Follow it up with 3 cups of wheat flour (atta). Add water as required and make a soft dough. Grease a little bit of cooking oil on it.
Step 4: Make small pedas of the dough, dip it in the bowl of rice flour and coat nicely, and roll the thin thepla. Repeat the process to make all the theplas and keep them aside.
Step 5: Put a thepla on a preheated iron tawa, flip after a few seconds, grease with cooking oil, and flip again to cook nicely on both sides.
Step 6: Remove when there are brown spots on both the surfaces. Make all the theplas this way. Transfer them on a plate.
Step 7: Your soft, tasty, and healthy homemade theplas are ready. Serve them with butter and red chili achaar to enjoy.
Recipe Card
Thepla
Ingredients
To make the dough:
- 3 cups wheat flour atta
- 3 bunches methi small leaves only, washed
- Salt to taste
- 1/3 cup coriander leaves finely chopped
- ¼ cup spring onion green part only, finely chopped
- ½ tsp Kashmiri red chili powder
- ½ tsp coriander seed dhania powder
- ½ tsp turmeric haldi powder
- ¼ cup sugar ground
- ½ tsp cumin seed jeera powder (roasted)
- ¼ tsp garam masala powder
- 2 tbsp sesame seeds white
- Water as required
To make the paste:
- 2 pieces potatoes raw, peeled, cut into small pieces
- 5 pieces green chilies whole
- 1 piece ginger 2 inch in size, peeled, cut into small pieces
- 12 pieces garlic cloves peeled, whole
- 3 tbsp curd
To roll the theplas:
- 1 bowl rice flour
For greasing and frying:
- Cooking oil or clarified butter ghee – as required
Instructions
- Make a smooth paste of 2 pieces of raw potatoes (peeled, cut into small pieces), 5 pieces of whole green chilies, 1 piece of ginger (2 inch in size, peeled, cut into small pieces), 12 pieces of garlic cloves (peeled, whole), and 3 tbsp of curd.
- Take 3 bunches of washed small methi leaves only on a plate, add salt to taste and crush them nicely with your hand.
- Pour the paste in the tray and add 1/3 cup of finely chopped coriander leaves, ¼ cup of spring onions (green part only, finely chopped), ½ tsp of Kashmiri red chili powder, ½ tsp of coriander seed (dhania) powder, ½ tsp of turmeric (haldi) powder, ¼ cup of ground sugar, ½ tsp of roasted cumin seed (jeera) powder, ¼ tsp of garam masala powder, and 2 tbsp of white sesame seeds to it. Follow it up with 3 cups of wheat flour (atta). Add water as required and make a soft dough. Grease a little bit of cooking oil on it.
- Make small pedas of the dough, dip it in the bowl of rice flour and coat nicely, and roll thin thepla. Repeat the process to make all the theplas and keep aside.
- Put a thepla on a preheated iron tawa, flip after a few seconds, grease cooking oil, flip again to cook nicely on both sides.
- Remove when there are brown spots on both the surfaces. Make all the theplas this way. Transfer them on a plate.
- Your soft, tasty and healthy homemade theplas are ready. Serve them with butter and red chili achaar to enjoy.
