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A flavoured flat bread recipe from Gujrati cuisine which has the goodness of fresh fenugreek leaves. A great way to incorporate green vegetables in your kids’ meals.

It is a very handy recipe for lunch box as well as Tiffin box while travelling with or without kids. On a journey or when outdoor with kids, not only theplas are tasty with an aromatic flavour of fenugreek leaves, but even convenient and satisfying.

Makes 10


  • Whole Wheat Flour – 1.5 cups
  • Fenugreek leaves (methi) – 2 cups, finely chopped
  • Sesame seeds – 1tsp
  • Turmeric powder – ½ tsp
  • Green chilli paste – 1tsp
  • Curd – 2tbsp
  • Salt to taste
  • Oil – 2tsp
  • Water – to knead


  1. Mix the above ingredients and knead semi soft dough.
  2. Divide the dough into 10 medium sized balls.
  3. Flatten the balls and roll out a thin chapatti with the help of more wheat flour.
  4. On a hot tawa, cook the chapatti on both sides using oil.
  5. Serve with curd or without curd.


  1. Roll out the chapattis immediately after kneading the dough. DO NOT let the dough rest.
  2. In case you want to prepare it before hand, half cook the thepla on the tawa without oil. Cook it using oil when you want to serve.
  3. It tastes great even if it is not hot.
  4. You can replace fenugreek leaves with grated bottle gourd and chopped coriander leaves.
  5. When travelling, if you want to keep the theplas fresh for more than 2 days, knead the dough using curd and no water.
  6. Limit or omit green chilli paste for kids.
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