6 Steps to Make Masala Thepla That Stay Soft for 3 Days

Follow this 6-step guide to make soft, flavorful Masala Thepla that stay fresh for travel or lunchbox.

6 Steps to Make Masala Thepla That Stay Soft for 3 Days

Follow this 6-step guide to make soft, flavorful Masala Thepla that stay fresh for travel or lunchbox.

Introduction of Masala Thepla

Masala Thepla is one of Gujarat’s most iconic flatbreads — spiced, fragrant, and soft enough to enjoy anytime, anywhere. Whether packed for travel, lunchbox, or breakfast, Theplas are a delicious way to keep your hunger satisfied while staying light on the stomach.

This 6-step recipe shows you how to make Theplas that remain soft and fresh for up to 3 days, without becoming dry or hard. Pair them with curd, pickle, or a cup of masala chai for the perfect Gujarati comfort meal.

Key Ingredients

• 2 cups whole wheat flour (atta)
• 1/4 cup gram flour (besan)
• 1/2 cup finely chopped fenugreek leaves (methi)
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin-coriander powder
• 1 teaspoon carom seeds (ajwain)
• 1 tablespoon curd (for softness)
• 2 tablespoons oil (plus more for cooking)
• Salt to taste
• Water as needed for kneading

Step-by-Step Method to make Masala Thepla

1. Prepare the Dough: In a large bowl, combine wheat flour, gram flour, spices, salt, and methi leaves. Mix well.
2. Add Wet Ingredients: Add curd and oil, then slowly add water to knead a smooth, soft dough. Cover and rest for 10 minutes.
3. Divide & Roll: Divide the dough into small balls. Roll each one into a thin, round Thepla using dry flour for dusting.
4. Heat the Tawa: Place the Thepla on a medium-hot tawa and cook for a few seconds until light spots appear.
5. Cook with Oil: Flip and drizzle a little oil on both sides. Cook until golden brown spots appear on both sides.
6. Cool & Store: Once cooked, cool completely and store in an airtight container or wrap in foil for travel.

Watch video and learn how to make Masala Thepla

Health Benefits of Masala Thepla

• Rich in Fiber: Whole wheat flour and methi make Thepla great for digestion.
• Energy Boosting: Ideal travel food — filling yet light on the stomach.
• Low in Fat: Uses minimal oil while maintaining softness and flavor.
• Good Source of Iron: Methi leaves add a natural iron boost, perfect for everyday meals.

Pro Tips & Tricks

• Add a spoon of curd and a bit of oil while kneading — this keeps Theplas soft longer.
• Do not overcook; slightly undercooked Theplas stay soft for 2–3 days.
• Stack cooked Theplas with a tissue or butter paper in between to prevent sticking.
• Use fresh methi for better taste, but you can also use dried kasuri methi if traveling.
• For a healthier version, replace half the oil with ghee and add grated bottle gourd (doodhi) for extra moisture.

Frequently Asked Questions (FAQ)

1. How do I keep Theplas soft for travel?

Use curd and oil while kneading, and cool completely before storing in foil or airtight containers. Avoid stacking them while hot.

2. Can I make Theplas without methi?

Yes! You can replace methi with spinach, coriander, or grated lauki (bottle gourd) for different flavors.

3. Why do my Theplas become dry?

Dryness occurs when too little oil or curd is used. Also, avoid overcooking — light golden spots are ideal.

4. Can I freeze Theplas?

Yes, cooked Theplas can be frozen with butter paper between each. Reheat on a tawa before serving.

5. What’s the best side dish for Thepla?

Theplas pair wonderfully with sweet mango pickle, curd, or masala chai. During travel, roll them with chutney for a quick wrap.

Final Words

Masala Thepla is more than just food — it’s Gujarat’s symbol of simplicity, flavor, and travel comfort. Follow these 6 easy steps to make perfectly soft, flavorful Theplas that stay fresh for days. Try them today and enjoy the real taste of Gujarat — only on GujaratiEats.com!

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