Thepla, Gujarati fenugreek flatbreads

Name: Thepla, Gujarati fenugreek flatbreads
Total time: 45 min
Cuisine: Indian
Ingredients: 250g chapati flour, or fine wholemeal; 2 tbsp gram flour; 1 tsp ground turmeric; 1 tsp ground cumin; 0.5 tsp chilli powder; 1 tsp fine salt; 2 tbsp dried fenugreek leaves, kasuri methi; 1 tbsp vegetable oil, plus extra for cooking; 150ml water

Soft spiced flatbreads with fresh fenugreek and turmeric, a Gujarati travel favourite that stays soft for days.

Time45 mins
LevelEasy
Costabout £0.39 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 flatbreads

Ingredients

Tick what you need to buy. It goes on your shopping list.

250 gatta flouror fine wholemeal
2 tbspgram flour
1 tspground turmeric
1 tspground cumin
½ tspchilli powder
1 tspfine salt
2 tbspdried fenugreek leaveskasuri methi
1 tbspvegetable oil, plus extra for cooking
150 mlwater

Method

1
Mix the flours, spices, salt and fenugreek in a bowl. Rub in the tablespoon of oil.
2
Add water a little at a time and mix to a soft dough. Knead for 5 minutes. Cover and rest for 15 minutes.
15 min
3
Divide into 8 balls. Roll each in a little flour into a thin round, about 16 cm.
4
Heat a dry non-stick frying pan over a medium-high heat.
5
Cook a round for 30 seconds, flip, brush with oil, cook 30 seconds, flip again and oil the other side. Press down until brown spots appear.
2 min
6
Stack in a clean tea towel to keep soft. Serve with yoghurt or pickle.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.