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Unleavened Fenugreek Flatbreads - Theplas

Unleavened Fenugreek Flatbreads - Theplas

Theplas are Gujarati baked flatbreads, and are similar to chapatis. The dough is made with wheat flour, often mixed with gram flour or besan, and fresh fenugreek leaves.

bar Unleavened Fenugreek Flatbreads - Theplas
Many Gujaratis avoid eating garlic for religious reasons, so this is one of many recipes from the region that does not contain it.

Picture by Manju Malhi

Makes 6

150g wholemeal atta (flour), plus more for dusting
1/4 tsp turmeric
pinhc of asafoetida (optional)
20-30g fenugreek leaves, finely chopped or 2 tbsp dried
1/2 tsp chilli powder
1/2 tsp ground coriander
1/2 tsp coriander seeds
1/4 tsp peeled and grated fresh root ginger
3 tbsp sunflower or groundnut oil


Mix together the flour, turmeric, asafoetida, if using, fenugreek, chilli powder, coriander, cumin, ginger and 1 tablespoon of the oil, then add 100ml tepid water and knead the mixture for 5 minutes into a soft pliable dough. Leave the dough in a bowl covered in cling film for 10-15 minutes.
Divide the dough into 6 equal-sized balls. Use a clean damp tea towel to cover those not being worked with to stop the dough drying out. Take each ball and, with a dusting of flour, roll out into a 12.5cm disc about 2mm thick.

Heat a griddle and preheat a warm oven. When the griddle is hot, add 1 teaspoon of the oil and place a disc on to the griddle. Cook for about 1 1/2 minutes on each side, carefully pressing the disc firmly down so that the whole surface is cooked. Cover with foil and place in the warm oven while you cook the remaining discs, adding 1 teaspoon of oil each time.
Serve hot with a mixed vegetable curry.


This recipe is taken from Classic Indian Recipes published by Hamlyn.

(c) 2012

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