Thepla

Gujaratis around the world swear by the wholesome Thepla, the spicy vegetarian flatbread packed with nutrition. Made primarily with besan (chickpea flour) and methi (fenugreek), Thepla was Gujarat’s invention of a meal on the go. With a side of yoghurt and a pickle made of mangoes or red garlic, Theplas can be eaten for breakfast or as an evening snack.

Gujaratis were a merchant community that would travel to faraway countries for trade. Legend has it that Theplas were conceived in the kitchens of Gujarati households, by women looking for ways to make a healthy, vegetarian meal that was easy to carry, eat and preserve for long voyages.

So the dough was made with a variety of flours like whole wheat, millet and chickpea. Milk and ghee replaced water as a binding agent, to make a sandy, crumbly dough instead of a pliable one. The lack of moisture in the dough extended the freshness of these revamped Chapatis. Finely chopped vegetables and herbs were also folded into the bread dough to inject more nutrition into the creation. The dough was then rolled out into moderately thin discs and roasted on a skillet with a light drizzle of oil. Once golden yellow on both sides, the Thepla was taken off the heat and served warm, or stored in containers for later consumption.

Once made for convenience, Theplas continue to enjoy steadfast loyalty, not just among Gujaratis but even globally. So much so, that the recipe or the method of preparation hasn’t really undergone much change ever since its inception.

Other than methi, the other vegetables used to make Theplas are bottle gourd, radish or potatoes. However, these tend to have a lower shelf life as compared to Methi Theplas.

What makes Theplas the Gujarati superfood? Theplas are rich in fibre and take longer to digest, staving hunger off for significant amounts of time. Further, methi is proven to boost immunity and are beneficial for good bone, skin and hair health.