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    Poha Thepla

    Mar 11, 2015 · 2 Comments

    My 97th recipe, "Poha Thepla",  an easy and healthy Indian flat bread. Usually I make regular chapatis for dinner. But at times I get bored with the plain old chapati and would love to experiment a little with it. On one such occasion I came across this wonderful dish known as "Thepla".

    Thepla is traditionally a Gujarati Flatbread made from whole wheat flour and spices. It is popular in the version of Methi Thepla with the addition of Methi (Fenugreek) leaves. Ever since I came across this recipe, I try to make it once in a while, since I love the spices added to it and the health factor which the methi leaves bring to the table. But this time around I was trying to complete the last few scoops of Poha left in my cupboard.

    While I made the delicious Poha Croquettes yesterday, it was time for a more healthy dish for today. I suddenly remembered that my aunt makes chapati using leftover rice. Those chapati would turn out very soft compared to the regular chapati and would taste good too. So deriving inspiration from the Methi Tepla and leftover rice chapati recipes, I did some mixing and matching to come up with this flavorful Poha Thepla recipe. Though this was kind of an experiment for me, the Thepla turned out very soft and absolutely tasty. RK loved it very much. Exactly like I hoped for 😉

    poha thepla

    Poha Thepla

    Poha Thepla

    Revathi Palani
    Poha Thepla is a Indian flatbread made from whole wheat flour, poha (flattened rice) and spices. It is similar to a chapati and perfect for dinner.
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 10 mins
    Total Time 30 mins
    Course Main Course
    Cuisine Indian
    Servings 8

    Ingredients
      

    • Poha - ½ Cup
    • Whole Wheat Flour - 1 Cup + for dusting the rolling surface
    • Turmeric Powder - ¼ tsp
    • Red Chilli Powder - ½ tsp
    • Coriander Leaves (Chopped) - 2 Tbsp
    • Jeera - ½ tsp
    • Salt - ½ tsp (Adjust as needed)
    • Oil - 2 tsp + for cooking the thepla
    • Milk - 2 Tbsp (Optional)
    • Water - As needed

    Instructions
     

    • First, wash the poha and soak in warm water for about 10 minutes. Then squeeze out the extra water and keep aside. I got about 1 cup of poha after squeezing out the water.

      croquettes   croquettes

      croquettes   croquettes
    • In a mixing bowl, add the soaked poha with all other listed ingredients. Mix well to form a stiff dough. Add water as required. Let it rest for 5 mins.

      thepla   thepla

      thepla   thepla
    • Flour a smooth surface. Take a small ball from the dough and roll it flat using a rolling pin.

      thepla   thepla
    • Heat a tawa. Cook the rolled dough on the tawa by drizzling oil and flipping in-between, so that both sides turn nicely golden brown. Each side should take a couple of minutes to cook.

      thepla   thepla

      thepla   thepla
    • Serve hot with pickle or spicy chutney.
      poha thepla

    Notes | FAQ

    - Slightly knead the soaked poha with your palms before adding the wheat flour.
    - The dough should be little stiff than chapati dough or else you will not be able to roll it.
    - Roll it thinner than you would do for chapati.
    - Cook both sides of thepla in medium flame.
    « Poha Croquettes
    2 layer Chocolate Burfi »

    Reader Interactions

    Comments

    1. Sandhya's Kitchen says

      April 05, 2015 at 5:41 pm

      This is a lovely recipe Revathi.. And a wonderful way to include Poha. Glad to connect with you , owing to facebook.

      Reply
      • revifood says

        April 05, 2015 at 5:54 pm

        Thanks Sandhya for your lovely comments.

        Reply

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