Thepla, Pithla & Thecha — Gujarati Spiced Plate
Crispy fenugreek flatbreads, garlicky chickpea curry, spicy cilantro chutney, and onion on one plate. A complete Gujarati dinner that tastes homemade in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 425
- Protein
- 14g
Ingredients
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Open the appInstructions
Step 1
Mix whole wheat flour, methi, 0.25 tsp turmeric, 0.5 tsp salt, and a pinch of cayenne pepper in a bowl.
Step 2
Add water 2 tbsp at a time, kneading until soft and pliable, about 3 minutes. Let rest 2 minutes.
Step 3
For pithla: Heat 1 tbsp oil in a skillet, add chickpea flour, cook 1 minute, then add 0.75 cup water and simmer 4 minutes until thickened.
Step 4
For thecha: Grind cilantro, green chili, garlic, salt, and 1 tbsp oil into a coarse paste; set aside.
Step 5
Divide dough into 4 balls, roll each into a thin round, and pan-fry in dry skillet 60 seconds per side until crispy and spotty.
Step 6
Plate thepla, top with warm pithla, dollop thecha on the side, and scatter raw onion over top. Serve immediately.
Tools you’ll need
- medium mixing bowl
- 12-inch nonstick skillet or cast iron
- mortar and pestle or food processor
- measuring cups and spoons
- rolling pin and cutting board
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