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Thepla Breakfast is a traditional Indian bread with authentic flavors and a satisfying texture. This versatile accompaniment is a family meal essential that pairs perfectly with curries and chutneys.
In a large mixing bowl, combine whole wheat flour, chickpea flour, chopped fenugreek leaves, all spices, and salt.
Add yogurt to the dry ingredients and mix well. Gradually add water, a few tablespoons at a time, and knead to form a soft but non-sticky dough. Rest the dough covered for 15 minutes.
Divide the dough into equal-sized balls. Dust each ball with flour and roll into 6–7 inch thin discs, ensuring even thickness to promote uniform cooking.
Heat a non-stick skillet or tawa on medium-high heat. Place one rolled thepla on the skillet and cook for about 40 seconds, or until bubbles form on the surface.
Flip the thepla, drizzle about ¼ teaspoon oil around the edges, and cook the other side for 30–40 seconds, pressing gently. Repeat flipping once more to ensure golden spots and cook until both sides are evenly browned.
Transfer cooked theplas to a plate and keep covered with a clean towel. Repeat with remaining dough, adjusting skillet heat as needed to avoid burning or undercooking.
Serve warm with your choice of chutney or yogurt for a complete breakfast experience.
