Thepla is a type of flatbread, an Indian staple, no wait Gujarati staple. You know when you’re on holiday or out and about and you see these being pulled out of foil wrapping, well that will be us gujjus. Hi! Come over we always share thepla!
My MIL grew some amazing fresh Fenugreek leaves in her garden and well, you give a gujju fenugreek leaves and we are going to make thepla.
My mum makes these with the addition of millet flour and they are divine. So soft and melt in your mouth texture. Perfectly paired with the beetroot raita from the previous post.
Millet flour has huge health benefits. It’s high in minerals and vitamins like calcium, iron and vit k. Packed with antioxidants and a great fibre source.
Adding millet gives my little girl a great boost in her diet.
10 mins
30-40 mins
4
Ingredients
1 ½ Cup Whole Wheat Flour
½ Cup Millet Flour
70g Fenugreek Leaves
2 Tbsp Gram Flour
1/2 Inch Diced Ginger
1 Green Chilli
1 Tsp Turmeric Powder
1 ½ Tsp Cumin/Coriander Powder
¼ Tsp Red Chilli Powder
1 Tsp Himalayan Salt
1 Tbsp Sesame Seeds
½ Tsp Agave Syrup (Optional)
½ – ¾ Cup Yoghurt
3 – 4 Tbsp Oil
