A beloved staple from Gujarat in western India, this soft, flavorful flatbread gets its nutty taste from a blend of chickpea and whole wheat flours. Infused with aromatic spices and fresh herbs, Besan Thepla is wonderfully soft and delicious. It’s perfect for packing in a lunchbox, enjoying as a snack, or serving alongside your favorite curry or soup.
Prep time: 20 minutes Resting time: 30 minutes to 3 hours Cook time: 35 minutes Yields: 12 theplas
Ingredients
• 0.33 cup chickpea flour (besan) (1.1 oz / 30 g)
• 1.67 cups fine whole wheat flour (chapati atta) (7.6 oz / 215 g)
• 0.25 tsp cayenne pepper (or to taste)
• 0.25 tsp turmeric powder
• 2 tsp ground cumin
• 2 tsp garam masala
• 1 tsp sea salt
• 2 tbsp finely minced fresh herbs (a mix of cilantro, parsley, basil works well)
• 2 tbsp melted ghee, unsalted butter, or neutral oil (1 oz / 28 g)
• 0.25 cup plain yogurt, room temperature (2.1 oz / 60 g)
• 0.33 cup warm water, approximately (2.8 oz / 80 g)
• Extra whole wheat flour for dusting
• Melted ghee or butter for brushing (optional)
Instructions
1. Toast the Chickpea Flour Place the chickpea flour in a dry, heavy-bottomed skillet over low heat. Stirring constantly, toast the flour for 3-4 minutes until it darkens slightly and smells nutty. Remove from heat and set aside to cool.
2. Prepare the Dough
• In a large mixing bowl, whisk together the toasted chickpea flour, whole wheat flour, cayenne, turmeric, ground cumin, garam masala, salt, and minced herbs.
• Add the melted ghee (or butter/oil) and the yogurt. Use your fingertips to rub the wet ingredients into the flour mixture until it resembles coarse crumbs.
• Gradually pour in the warm water while mixing, until a rough dough forms.
• Transfer the dough to a clean work surface and knead for 5-10 minutes, until it is smooth, soft, and pliable. Add a splash of water if it’s too dry, or a sprinkle of flour if it’s too sticky.
3. Rest the Dough Shape the dough into a ball, place it back in the bowl, and cover it with a lid or damp cloth. Let it rest at room temperature for at least 30 minutes, or up to 3 hours. (For longer storage, you can refrigerate it for up to 24 hours; just bring it to room temperature before rolling).
4. Shape and Roll the Theplas
• Briefly knead the rested dough and divide it into 12 equal portions. Roll each portion into a smooth ball.
• Place a griddle or cast-iron pan over medium-low heat to preheat.
• Take one ball of dough, flatten it into a small disc, and dip both sides in the dusting flour.
• On a lightly floured surface, roll it out into a thin, even circle about 6 inches (15 cm) in diameter. Use just enough dusting flour to prevent sticking.
5. Cook the Theplas
• Carefully lift the rolled thepla, slap it gently between your hands to shake off excess flour, and place it on the hot griddle.
• Cook for about 1 minute on the first side, until the top lightens in color and small bubbles appear.
• Flip the thepla and cook for another 30-45 seconds on the second side, pressing down gently with a spatula to encourage it to puff up.
• For a traditional puffed finish (optional): Using tongs, carefully place the partially cooked thepla directly over a high gas flame for a few seconds on each side. It will quickly puff up into a balloon.
• Once cooked, transfer the thepla to a cloth-lined container or basket to keep it warm and soft.
6. Serve If desired, brush the hot theplas with a little melted ghee or butter. Repeat the rolling and cooking process for the remaining dough. Serve warm.
