Thepla is a dish which has its origin from Gujarat. If I did not know the name I would probably call it a flavorful chapati.

Thanks to a friend at work for sharing this yummy recipe. It is a sure shot keeper.


2 cup wheat flour
1 cup gram flour / besan
1/2 tsp turmeric powder
1 tsp jeera / cumin seeds
1 tbsp Kasturi Methi, crushed between your palms
2-3 tsp oil
Salt to taste

What next?
Take about 1/4 cup water in a mixing bowl. To this add salt. With help of a spoon dissolve the salt. Now add the remaining ingredients and make a dough of chapati consistency. This is how the dough should look


Next, make small balls and roll them to get round discs. Heat the tawa. Once heated, place the discs on the tawa and cook them. You could brush it with oil/butter/ghee. Cook them till you see them turn light brown then flip and cook the other side as well. When done this how the thepla will look.


Repeat the process to make more theplas.


Enjoy your thepla with curds/pickle/gravy. I relished mine with Alu-matar-paneer.