Thepla Recipe - A good parantha that can be stored for 2 to 3 days.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour (atta)(आटा), Gram flour (besan)(बेसन)

Cuisine : Gujarati

Course : Breads


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

For more recipes related to Thepla checkout Palak Aur Paneer Parantha , Sweet Roti , Pudina Parantha , Gobhi Parantha . You can also find more Breads recipes like Oatmeal And Herb Bread, Lasuni Parantha, Bhakri, Dhavan. Or try out these recipes from Gujarati Cuisine like Masala Khakhra, Methi Papad Ki Sabzi, Vegetable Khichdi, Khajoor Na Ghugra.

Thepla Recipe - How to make Thepla


Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Medium


  • Whole wheat flour (atta) 1 1/4 cups

  • Gram flour (besan) 2/3 cup

  • Fenugreek leaves (methi) chopped1 cup

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Oil 3 tablespoons


Step 1

Sieve wheat flour and besan separately.

Step 2

Mix wheat flour, besan, chopped methi leaves, salt, red chilli powder and then add water to make a semi hard dough, knead it well and rest it for 10 minutes.

Step 3

Divide into 8 equal portions.

Step 4

Roll out each portion and cook on a hot griddle on both sides, applying a little oil.

Step 5

Cook till lightly browned on both sides.

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