B12 · Breakfast · Gujarat and Kathiawad
Methi Thepla with Besan and Curd
The Gujarati travel flatbread, made with besan and curd in the dough and plenty of fresh methi; it stays soft for a day without refrigeration in cool weather.
- Region
- Gujarat
- Diet
- Strictly vegetarian, egg-free
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Time, as written
- Prep 20 min · Cook 25 min · Total 45 min
- Serves
- 3 (3 theplas plus 100 g curd each)
- Difficulty
- Moderate
- Status
- Adaptation — traditional thepla with a higher besan proportion
- Good for
- Tiffin, travel, batch breakfasts
Nutrition
Good source| Per serving | kcal | Protein | Carbs | Fat | Sat fat | Fibre | Sugars | Protein per 100 kcal |
|---|---|---|---|---|---|---|---|---|
| Per serving | 360 | 15 g | 48 g | 12 g | 4 g | 10 g | 7 g | 4.0 g |
Tier: Good source · 4.0 g per 100 kcal. Values checked against IFCT 2017 on 14 Oct 2026.
Values are estimates calculated from the listed ingredients and quantities (IFCT 2017 and product labels), not laboratory measurements. How the numbers were calculated.
Ingredients
Serving
Method
Mix atta, besan, methi, sesame, spices and salt. Add curd and 5 g oil; knead to a firm, smooth dough, adding water only if needed (usually 1–3 tbsp). Methi releases moisture, so add water slowly.
Rest 15 minutes, covered.
Divide into 9 balls. Roll each to a thin 15 cm circle, dusting with atta.
Cook on a hot tawa (medium-high) for 30 seconds until small bubbles appear. Flip.
Brush ¼ tsp oil on top; flip and press with a cloth until brown spots appear. Repeat on the other side, about 1 minute in total.
Stack in a cloth-lined container to keep soft. Serve 3 per person with curd and a little chhundo or pickle.
Protein optimisation
- Where the protein comes from
- Wheat gives about 5.5 g per serving, besan 4 g, curd (dough and serving) 4.5 g.
- Boost
- Increase besan to 90 g and reduce atta to 120 g (+1 g protein per serving, slightly more fragile dough), or serve with 150 g hung curd instead of 100 g plain curd (+5 g protein, +80 kcal).
Variations, serving and storage
- Regional
- Kathiawadi style — add 1 tbsp bajra flour per batch and a pinch of garlic.
- Substitution
- Dudhi (lauki) thepla — replace methi with 80 g grated, squeezed lauki.
- Storage
- 1 day at room temperature in cool weather; up to 4 days refrigerated; freezes 1 month.
- Food safety
- In hot or humid weather, refrigerate theplas after 12 hours; curd in the dough shortens shelf life.
- Meal prep
- Excellent.
Allergens
Gluten (wheat), milk, sesame
Labels: Good source · Meal-prep friendly · No added sugar · Soy-free · Whey-free