Kathiyawadi Thepla

Name: Kathiyawadi Thepla
Total time: 900 s
Yield: 06 servings
Cuisine: Indian
Ingredients: 1 cup Fenugreek leaves; 1 Radish; 1/2 Beetroot; 2 Garlic cloves; 2 cup Whole wheat flour; 1/2 cup Gram flour; 1-2 green chillies (chopped); 1/2 tsp Red chilli powder; 1/2 tsp Turmeric powder; 1/2 tsp Cumin powder; 3/4 tsp Salt; 1 tsp Oil

Sanuber Ashrafi @tasty_treatbysanu

Jamshedpur

#CA2025
#week15
#kathiyawadifood
Kathiyawadi thepla is a spicy, flavorful flatbread from Gujarat’s Kathiyawad region, known for its bold use of garlic, green chilies, and local spices. Made with wheat flour and fresh methi leaves, it’s both rustic and travel-friendly. Often paired with garlic chutney and curd, it brings the heat and heartiness of rural Gujarat to the plate.

Sanuber Ashrafi @tasty_treatbysanu

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Ingredients

15 minutes

06 servings

1 cupFenugreek leaves
1Radish
1/2Beetroot
2Garlic cloves
2 cupWhole wheat flour
1/2 cupGram flour
1-2green chillies (chopped)
1/2 tspRed chilli powder
1/2 tspTurmeric powder
1/2 tspCumin powder
3/4 tspSalt
1 tspOil

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Steps

15 minutes

1

In a food processor crush methi leaves, radish, beetroot and garlic cloves.
2

In a big bowl put oil and add whole wheat flour and gram flour.
3

Now add spices and salt.
4

Mix well. Add water and knead into a soft dough.
5

Make medium sized balls from the dough.
6

Roll the thepla from rolling pin.
7

On a hot tawa place the thepla. Flip when one side is partly cooked. Spread oil and flip the thepla again and cook till the methi thepla is cooked evenly.