This version of Jain thepla is spiced and travel-friendly without onion and garlic entirely, but without losing any flavour. These flatbreads made with fresh methi or dried kasuri methi, yoghurt and whole wheat flour stay soft for hours, making them ideal for tiffins. You can pair them with dry sabzi, curd or pickle for curating a satisfying lunch box that holds up beautifully even at room temperature.
Thepla is a Gujarati speciality loved for long shelf life and portability. The Jain version of it that we are going to make proves that you don’t need garlic or onion to make it deeply flavourful. Authentic thepla recipes often use garlic paste for extra flavour, but here, a balanced mix of carom seeds, red chilli powder, turmeric and coriander powder brings plenty of spice and depth. Also, a generous handful of fresh fenugreek leaves adds a natural, slightly bitter freshness.
This recipe follows Jain dietary guidelines strictly: no onion, no garlic, and no root vegetables of any kind. It’s a great example of how Jain cooking, often seen as restrictive, can still create bold and satisfying flavours by relying on thoughtful spicing instead of aromatics.
Theplas are endlessly versatile. You can eat them plain, roll them around a vegetable filling, or simply pack them with a dollop of thick curd and a wedge of lime. They can stay fresh without refrigeration for several hours, ma
Read MoreTake a large mixing bowl and mix in besan, chopped fresh methi, wheat flour, coriander powder, turmeric, ajwain, red chilli powder, salt and sugar.
Pour 2 tablespoons oil into the dry mixture and add yoghurt. Rub it with your fingertips until the mixture looks like coarse crumbs.
Make a soft, smooth dough by gradually adding water until it reaches the consistency of roti dough. Cover and set aside for 15 minutes
Then knead the dough once again for a minute and divide into 10-12 same-sized balls.
Sprinkle some flour on the rolling surface. Flatten each ball into a thin, even circle, about 6–7 inches in diameter.
Keep a tawa on medium heat and place the rolled thepla on it once hot.
Cook for around 40 seconds until you see small bubbles, then flip.
Brush a thin layer of oil over the cooked side, flip it, and apply oil over the other side as well.
Cook both sides and press gently with a spatula in between, until golden-brown spots appear, about 1–1½ minutes in total.
Take off the tawa and stack on a plate. Repeat the same with the remaining dough balls.
Cool the theplas completely before packing them to keep them from getting soggy.
They can stay fresh for 2-3 days at room temperature and, when refrigerated, up to a week. If you refrigerate, reheat lightly on a tawa before packing in a tiffin.
This is a common occurrence if the theplas are overcooked or the dough is too stiff. Add a little bit of more water or yoghurt next time and decrease the cooking time slightly.
No, this is for regular Jain dietary consumption and not for fasting days, as it contains grains and besan.
Yes, you can use 2-3 tablespoons of kasuri methi as a full substitute, although fresh methi gives a brighter colour and fresher flavour.
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