Sanjeev Kapoor

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Vegetable Thepla  Recipe

The popular Gujarati parantha made with vegetables.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Preparation Time : 26-30 minutes

Cooking time : 16-20 minutes

Servings : 4

Vegetable Thepla

Main Ingredients

Whole wheat flour (atta), Cabbage





Level Of Cooking



  • Whole wheat flour (atta)
    3/4 cup + for dusting
  • Cabbage finely shredded
    1/4 medium
  • Carrot grated
    1 medium
  • Fresh fenugreek leaves (methi) chopped
    1/4 cup
  • Gram flour (besan)
    1/4 cup
  • Ginger-green chilli paste
    1/2 teaspoon
  • Fresh coriander leaves chopped
    1 tablespoon
  • Salt
    to taste
  • Turmeric powder
    1/4 teaspoon
  • Red chilli powder
    1/4 teaspoon
  • Yogurt
    as required
  • Oil
    1 tablespoon


Step 1

Take whole wheat flour in a bowl. Add cabbage, carrot, fenugreek leaves, gram flour, ginger-green chilli paste, coriander leaves, salt, turmeric powder, red chilli powder and sufficient yogurt and knead.

Step 2

Add one tablespoon oil and knead to a slightly stiff dough. Divide the dough into lemon sized portions and roll into round balls. Roll the in a little flour and roll into thin theplas.

Step 3

Heat a non stick tawa. Put the thepla on it and roast for half a minute. Flip over and drizzle a little oil over and around it. Flip over again and drizzle some more oil over and around it.

Step 4

Cook till both the sides are evenly browned. Similarly make more theplas. Serve hot with chhunda.

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