These Gujarati-inspired theplas are made with a combination of wheat flour, chickpea flour and bajra flour (pearl millet flour). I added grated paneer, frozen methi (fenugreek leaves), fresh ginger, spices and sesame seeds for extra flavour. FYI:  Paneer, chickpea flour and sesame seeds contribute protein, fat and other nutrients.

Instead of using the traditional method of adding other ingredients to the dough, I used vegan yoghurt to bind everything together. The result is a flavourful, satisfying flatbread that is perfect for breakfast, lunch or a light meal.

Theplas are a much-loved Gujarati favourite, traditionally enjoyed with pickle, yoghurt or a cup of masala chai. This is my own variation, using ingredients I had at home.

theplas and chai for breakfast

Ingredients

• 1 cup wheat flour (atta)
• ½ cup chickpea flour (besan)
• ½ cup bajra flour (pearl millet flour)
• 100 gms grated paneer, I used half of  this pack
• 1 cup frozen methi (fenugreek leaves)
• Freshly grated ginger, to taste
• 2 tbls Sesame seeds, to taste
• 1 tsp Turmeric powder or to taste
• ½  tsp chilli powder (use less if you don’t like spicy food)
• 2 tsp Ground coriander and cumin
• Salt to taste
• Vegan yoghurt, as needed to bind the dough (you can use any yoghurt)
• Oil for cooking

Method

• Mix the flours: Combine the wheat flour, chickpea flour and bajra flour in a large mixing bowl.
• Add the spices: Add the grated ginger, turmeric, red chilli powder, ground coriander, cumin and salt. Mix well.
• Add the methi and sesame seeds: Stir in the frozen methi and sesame seeds. If the methi releases excess water, drain or squeeze it lightly.
• Add the paneer: Mix in the grated paneer until evenly distributed.

Mixed flours, spices, paneer and sesame seeds

• Make the dough: Gradually add vegan yoghurt, mixing until everything comes together into a soft, pliable dough. Add the yoghurt slowly because the paneer and methi will contribute moisture. I only needed 2-3 tablespoons of yoghurt.
• Rest the dough: Cover and leave to rest for 10–15 minutes.

Dough ready to rest

• Roll the theplas: Divide the dough into equal portions and roll into balls. Roll each ball into a thin circle on a lightly floured surface. Handle the dough gently, as bajra flour can make it more delicate.

use dry flour to roll the theplas

Rolled out thepla

• Cook: Heat a tawa or flat frying pan over medium heat. Place a thepla on the pan and cook until small bubbles appear. Turn it over, brush lightly with oil and cook the other side. Turn as necessary until cooked through, with golden-brown spots.

dry cook the thepla

Add minimum oil to fry the thepla

• Keep soft: Place the cooked theplas in a chapati dabba or wrap them in a clean tea towel to help retain their softness.

Check out some of the variety of thepla recipes on my blog :

1. Spinach and sesame seeds parathas
2. Thepla or Gujarati Methi Fenugreek Lasan Garlic na Theplas using millet, chickpea flour and wheat flour
3. Theplas (Spiced Paratha) with fenugreek, wheat, chickpea and millet flours with an addition of instant oatmeal cereal
4. Multigrain Fenugreek Parathas (Theplas)
5. Thepla or Gujarati Methi Fenugreek Lasan Garlic na Theplas using millet, chickpea flour and wheat flour