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Home  ?  Recipes  ?  Bread  ?  Thepla (thin pan fried flat bread with chick pea flour and wheat)

Thepla (thin pan fried flat bread with chick pea flour and wheat)

A fried bread, that keeps well for some days
Recipe By : Niru Gupta
Type: Bread Serving: 20


  • Atta (whole wheat flour) 1 1/2 cups (275 g)
  • Besan (chickpea flour )                   1/2 cup (100 g)
  • Oil 2 tbsp (30 g)
  • Methi (Fenugreek leaves), chopped fine 1/2 cup or 1/4 cup dried
  • Salt 2 tsp or to taste
  • Ginger paste 1 tsp
  • Green chillies’ paste to taste
  • Garlic paste ½ tsp
  • Dhania (Coriander) powder 2 tsp
  • Haldi (turmeric) ½ tsp
  • Sugar 2 tsp or to taste
  • Dahi (yogurt) to knead into a dough
  • Oil to pan fry the theplas


  • Mix all the ingredients except the dahi and oil for frying theplas.
  • Add dahi to the mixture as required to knead into a firm and smooth dough (like poorie dough).

  • Leave to rest for about 15 minutes.

  • Roll into thin (as thin as you can) rounds, 6”-7” in size.

  • Heat a tawa (griddle), place a rolled thepla on it over high heat. Turn, lower the heat and drizzle oil over and around it. Cook over medium heat till done.

  • These last 6-7 days, when stored, covered in a refrigerator.


  • Currently 2/5 Stars.
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Current Rating 2/5 (1 votes)
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