Our Oats, Jowar and Methi Thepla are wholesome flatbreads made using oat and sorghum flour, fresh fenugreek and basic Indian spices. These are ideal for any time of the day and pair well with keri no chundo .
Note – This recipe has been updated from the archives – first published in December 2013. The recipe remains the same but I’ve added new images and helpful content.
This wouldn’t be a Gujarati food blog if there weren’t at least a few different types of thepla recipes! We start with the classic plain Gujarati thepla , then taking it up a notch with soft methi thepla , and eventually experimenting with bajra methi thepla too.
These oat jowar methi thepla is the latest twist. They’re earthy, nutty and mildly spiced. They have a flakier and crisp texture compared with the softer methi thepla recipe due to the oat and sorghum flours that are added. This means they are probably not as suitable for travelling.
Just as well because my Mum finds any opportunity to take thepla on holiday …
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Oat flour – I tend to grind down regular oats in my blender until I achieve a fine flour.
Jowar flour – aka sorghum flour.
Gram flour – optional but I find it adds a little softness to the dough.
Atta – I use chakki atta but any type of chapatti flour works well here.
Methi – you’ll need fresh fenugreek here. I like to use up methi the day or at max the day after I buy it for freshness. If you have leftovers, try these methi na bhajiya .
Green chillies, ginger and garlic – I’ve even tried these with green garlic too. Soooo delicious! I don’t use any other spice powders so I add more green chillies.
Sour yogurt – the yogurt helps in binding and also adds a slight tang. If you’re dairy free, skip and use lemon juice or amchoor powder.
Turmeric powder – adds colour.
Sesame seeds – optional but most commonly added to Gujarati thepla.
Oil – a little bit goes into the dough and the rest you need to cook the thepla on the tawa/skillet.
Serving Ideas
These savoury thepla are packed with flavour so you can definitely just enjoy them as they are – I do, hot off the pan whilst I’m still making them.
For a heavenly combination serve with karak chai , my personal favourite. They taste great with any pickle or chutney like South Indian pineapple chutney or keri no murabbo or instant stuffed red chilli pickle and plain yogurt.
For a complete meal add to a Gujarati thali with sukhi bhaji .
Storage
Jowar thepla are best hot and fresh however, they store well for a couple of days in an airtight container at room temperature. If you want to freeze them, make sure first let them cool down totally then place them in the freezer-proof container placing butter paper between each thepla. Reheat on the griddle before serving. You can freeze leftover dough in the freezer and thaw fully before making thepla.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Oat, Jowar and Methi Thepla
Equipment
- Bowl
- Griddle tawa
- Spatula
Ingredients
- 1 cup oats
- ¾ cup jowar flour
- 1 cup whole wheat flour
- ¼ cup besan
- 3 cup methi
- ¼ cup ginger-garlic and green chillies minced
- 1 tablespoon turmeric powder
- 1 tablespoon sesame seeds
- ½ cup yogurt
- 3 tablespoon oil plus more to shallow fry
- 1 tablespoon salt or per your taste
Instructions
- Make oat flour by grinding the oats in a blender until fine
- In a plate or bowl combine all the ingredients and 3 tablespoon oil
- Knead a soft and pliable dough with water.
- Divide the dough into equal portions and make balls.
- Roll out thepla by using a rolling pin with some dry flour.
- Heat the skillet or tawa and carefully place rolled thepla on it.
- Allow to cook for 15-20 seconds on one side, then gently flip over. Now apply oil all over one side and flip again.
- Cook on both sides applying a little oil until brown spots appear. Keep the heat medium-high all the time.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Oat, Jowar and Methi Thepla
Equipment
- Bowl
- Griddle tawa
- Spatula
Ingredients
- 1 cup oats
- ¾ cup jowar flour
- 1 cup whole wheat flour
- ¼ cup besan
- 3 cup methi
- ¼ cup ginger-garlic and green chillies minced
- 1 tablespoon turmeric powder
- 1 tablespoon sesame seeds
- ½ cup yogurt
- 3 tablespoon oil plus more to shallow fry
- 1 tablespoon salt or per your taste
Instructions
- Make oat flour by grinding the oats in a blender until fine
- In a plate or bowl combine all the ingredients and 3 tablespoon oil
- Knead a soft and pliable dough with water.
- Divide the dough into equal portions and make balls.
- Roll out thepla by using a rolling pin with some dry flour.
- Heat the skillet or tawa and carefully place rolled thepla on it.
- Allow to cook for 15-20 seconds on one side, then gently flip over. Now apply oil all over one side and flip again.
- Cook on both sides applying a little oil until brown spots appear. Keep the heat medium-high all the time.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
So today we’ve got one of those indulgent recipes. I clearly remember the days we had Butterscotch Tart for school dinner – the word would spread all the way down the lunch queue. Never had school kids been so excited to eat school dinners!
Note – This recipe has been updated from the archives – first published in June 2019. The recipe ingredients remains the same but I’ve updated the method and added new images and helpful content.
Butterscotch tart is a classic, nostalgic dessert. It comprises a shortcrust pastry topped with “butterscotch”. The butterscotch is a very sweet filling made with milk, brown sugar, butter and flour and tastes a bit like caramel, although the texture is a little different. In my opinion, butterscotch tart isn’t complete without chocolate 100s and 1000s.
My silky butterscotch tart melts in your mouth. Serve it as it is, spoon over whipped cream or add a scoop of eggless vanilla ice cream .
I keep the recipe easy by using a store-bought pastry case which is a perfect substitute to homemade.
If you’ve ever tried to recreate this dessert at home, you’ll know it can seem a little delicate to get just right—but don’t worry, with this recipe, you’ll get a perfectly silky filling that sets beautifully. The method I use ensures the butterscotch thickens just enough on the stove and firms up in the fridge so you can slice it cleanly. No more runny middles or guessing when it’s done—just follow the steps and give it the proper chill time, and it’ll turn out exactly as you remember it from school.
I’ve also included a few tricks in the method that take care of common hiccups. For example, whisking the flour in steadily helps prevent lumps or graininess, and letting the filling cool slightly before pouring it into the tart case keeps the pastry crisp. Even though I use ready-made pastry for ease (always!), a quick blind bake ensures a base that holds up perfectly under the rich filling.
INGREDIENTS You’ll Need
I use a shop-bought sweet shortcrust pastry case for ease.
The butterscotch filling is a surprisingly simple list, but each ingredient matters.
The soft light brown sugar gives it a mellow molasses-like edge that makes it distinctly “butterscotch” rather than just caramel. I’ve tried it with dark brown sugar and I find the filling becomes a bit bitter and tastes like treacle – not the effect we’re going for.
The unsalted butter brings richness, while the whole milk and plain flour thickens the mixture just enough to slice once set.
You might be surprised that there’s no cream or eggs involved—just pure, simple school-dinner magic.
Top with chocolate sprinkles to make it authentic school dinner style.
Tips On How To Make It
To make the butterscotch filling – melt butter in a pan along with half the milk. Add in the sugar until it has fully dissolved then add in the milk flour paste to thicken. Cook until thickened, and allow to cool. Pour into the pastry case. Allow to cool, then refrigerate.
If your flour paste clumps in the butterscotch mixture, pass through a metal sieve whilst still hot. If only small clumps are left behind, the mixture should still thicken nicely, just cook it a little longer.
I cook the mixture until it reaches a runny pancake batter consistency whilst hot. As it cools, you will see it thicken further in the pan. Cook it too much and it won’t spread well in the pastry case.
Don’t rush the fridge time. Let it set for a good few hours, ideally overnight. The filling should wobble gently but hold its shape. If it’s too soft to slice cleanly, it probably needed a bit more cooking or chilling.
I suggest you call over your old school friends and serve them this butterscotch tart. I can guarantee that your guests will thank you once they re-live their school days. Although, be prepared for some serious reminiscing – I bet they’ll still remember that embarrassing thing that you did in the playground …
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Butterscotch Tart School Dinner Style
Equipment
- pan
Ingredients
- 1 sweet shortcrust pastry case 8 inch
- 170 gram unsalted butter
- 170 gram soft light brown sugar
- 100 millilitres whole milk
- 35 gram plain flour
- 1 tablespoon milk chocolate sprinkles
Instructions
- In a saucepan add butter and 50 mls milk and allow the butter to melt.
- Add in the sugar and gently whisk until the sugar has completely melted.
- Allow to come to a gentle boil.
- Prepare a paste by whisking the remaining 50 mls milk and the flour in a small bowl.
- Add the paste little by little to the hot sugar mixture whilst constantly whisking to prevent lumps.
- Keep on the heat and whisk the butterscotch mixture on medium heat.
- Cook for a further 3-4 minutes or until the mixture reaches a pancake batter consistency.
- Remove from the heat and let the mixture cool in the pan until it thickens a bit more.
- Pour the butterscotch into the pastry case, sprinkle over the chocolate sprinkles then let it cool to room temperature.
- Place in the fridge to set for 5 hours or ideally overnight.
- Cut into slices when ready to serve. You may want to clean the knife between slices to get a clean finish.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
