Thepla by Tarla Dalal

Tarla.Dalal's picture

Nov. 28, 2013

Theplas are an inherent part of Gujarati meals, and are used for regular meals, travelling and for picnics! eaten with curds and chunda, theplas can be enjoyed hot or otherwise. Sometimes whole jeera or til can be added to enhance the flavor of theplas. You can even add other ingredients like methi and doodhi to this recipe, to add more variety to your menu.


Whole wheat flour 2 Cup (32 tbs)
Oil 1 Tablespoon
Curd 2 Tablespoon
Turmeric powder 1/4 Teaspoon
Chili powder 1 Teaspoon
Salt To Taste
For kneading and cooking
Oil 1 Tablespoon (as needed)
For rolling
Whole wheat flour 1 Tablespoon (For dusting)



1. In a bowl, combine flour, oil, curd, turmeric powder, chili powder, and salt. Knead into semi-soft dough using enough water.

2. Pour little oil and knead the dough well. Cover and set the dough aside for 10 minutes.


3. Divide the dough into 14 equal portions and roll out each portion into a 5-inch diameter circle using flour for rolling.

4. Heat a non-stick griddle (tava) and cook each circle, using little oil, until it turns golden brown from both sides. Repeat for the remaining.


5. Serve hot with chunda or sweet mango pickle.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 7

Nutrition Facts

Serving size

Calories 169Calories from Fat 46

 % Daily Value*

Total Fat 5 g7.7%

Saturated Fat %

Trans Fat 0 g


Sodium 66 mg2.75%

Total Carbohydrates 28 g9.3%

Dietary Fiber 4 g16%


Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet