By Akshara
September 6, 2026
During Paryushan 2026, observing strict dietary guidelines means avoiding root vegetables, onions, garlic, and heavy spices. This unique rice and paneer thepla offers a clever, nourishing way to repurpose cooked rice into soft, pliable flatbreads for your daily vrat meals. Blended with fresh paneer for a protein boost and seasoned simply with cumin and green chillies, these wholesome theplas provide steady energy while completely respecting traditional festive requirements.
1 cup cooked plain rice, cooled  1 cup whole wheat flour (plus extra for dusting)  1/2 cup grated fresh paneer  1-2 green chillies, finely minced  1 teaspoon cumin seeds  1/2 teaspoon carom seeds (ajwain)  1/4 teaspoon turmeric powder  1 tablespoon oil or ghee (plus extra for cooking)  Rock salt (sendha namak) to taste  Warm water as needed for kneading
Mash the cooled cooked rice thoroughly in a large mixing bowl using a fork or your hands until smooth and free of hard lumps.
Add the whole wheat flour, grated paneer, minced green chillies, cumin seeds, carom seeds, turmeric powder, rock salt, and one tablespoon of oil to the mashed rice.
Mix everything together first, then gradually add warm water in small amounts to knead a soft, smooth, and pliable dough.
Divide the dough into equal-sized small balls, dust them lightly with dry whole wheat flour, and roll them out evenly into thin circular flatbreads using a rolling pin.
Cook each thepla on a hot iron tawa over medium-high heat, applying a little oil or ghee on both sides, until golden brown spots appear and the edges turn crisp.