Prepare Gujarati plain thepla, a lightly spiced Indian flatbread, made with whole wheat flour, yogurt and basic masala powders only (no fresh fenugreek). Perfect for breakfast or lunch and ready within 20 minutes.
Note – This recipe has been updated from the archives – first published June 2016. I’ve added new images and helpful content, the recipe remains the same.
Although these thepla are made using basic spices, we still call them plain (sada) thepla as we are not using any kind of vegetables, greens, herbs or garlic and onion.
You will often see methi thepla being referred to as “thepla” alone, but there is a difference between the two.
Sada thepla are not heavily spiced can be eaten alongside other dishes like sukhi bhaji , bateta chips nu shaak or ringan bateta nu shaak . They can be enjoyed simply with yogurt, masala chai or a pickle such as keri no chundo or apple murrabo .
The Recipe Details
As with most thepla recipes, we start with whole wheat flour. The difference is that no other grains, like added in my oat jowar methi thepla , are used. This keeps them softer for longer (great for travelling).
Plain yogurt is added to the dough which helps bring softness to the thepla.
We keep the spices basic – red chilli powder and turmeric to add a little flavour and colour. You just need a pinch as we don’t want these particularly spicy, just savoury.
You’ll find whole cumin seeds and/or sesame seeds in most authentic Gujarati thepla recipes, like my bajra methi dhebra and dudhi thepla , so they’re also added here.
Thepla can be stored at room temperature for up to 2 days, if kept in an airtight container.
Gujarati thepla are good for travelling if cooked in a generous amount of oil. These keeps them soft and prevents them from going dry.
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!
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Soft Gujarati Thepla (Plain/Sada)
Ingredients
- 2 cup whole wheat flour roti aata
- ¼ cup plain yogurt
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- ½ teaspoon whole cumin seeds
- ½ teaspoon sesame seeds
- 3 tablespoon oil
- salt to taste
- oil to roast
Instructions
- Place all the ingredients with 3 tablespoon oil in a big bowl or parat ( wide plate )
- Mix well, and add water little by little and knead a pliable dough.
- Leave the dough to rest for 10-12 minutes.
- Once you are ready to make thepla, knead the dough again for 2-3 minutes. This procedure will make thepla soft.
- Divide the dough into equal-sized portions and turn into balls.
- Heat the tawa or griddle on high heat.
- Roll the thepla thin ( slightly thicker than Gujarati Rotli ) using a rolling pin and flour.
- Place rolled thepla on to heated tawa, and cook both sides applying oil very quickly.
- Repeat the same procedure with the remaining dough.
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.
Soft Gujarati Thepla (Plain/Sada)
Ingredients
- 2 cup whole wheat flour roti aata
- ¼ cup plain yogurt
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- ½ teaspoon whole cumin seeds
- ½ teaspoon sesame seeds
- 3 tablespoon oil
- salt to taste
- oil to roast
Instructions
- Place all the ingredients with 3 tablespoon oil in a big bowl or parat ( wide plate )
- Mix well, and add water little by little and knead a pliable dough.
- Leave the dough to rest for 10-12 minutes.
- Once you are ready to make thepla, knead the dough again for 2-3 minutes. This procedure will make thepla soft.
- Divide the dough into equal-sized portions and turn into balls.
- Heat the tawa or griddle on high heat.
- Roll the thepla thin ( slightly thicker than Gujarati Rotli ) using a rolling pin and flour.
- Place rolled thepla on to heated tawa, and cook both sides applying oil very quickly.
- Repeat the same procedure with the remaining dough.
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.
If you love chikki but prefer one that’s soft, fudgy, and melts in the mouth, this crushed peanut version is for you. Made with just three ingredients – roasted peanuts, jaggery, and a touch of ghee, it’s ready in 15 minutes and has the most irresistible, fudge-like texture. It keeps well for up to 2 weeks – the question is, will it even last that long?
Note – This recipe has been updated from the archives – first published December 2010. I’ve added new images and helpful content, the recipe remains the same.
As my Dad is from East-Africa we call these Karanga Paak — “karanga” meaning peanut in Swahili. Peanuts are also called jugu or moongfali too.
Chikki is a universally popular snack from Gujarat, but is made in similarly in all parts of India . The authentic recipe for chikki is with jaggery but many versions today are also made with sugar – just like my dry fruit chikki (mixed nuts) .
Why I Make It This Way
Most chikki recipes aim for that classic hard snap . Personally, I’ve always preferred the softer, melt-in-the-mouth kind. The trick is in the temperature of the jaggery syrup — I stop cooking it as soon as it melts fully, before it reaches the hard-ball stage. That way, it stays moist and gives the chikki a fudgy, almost juicy bite. The jaggery also melts in your mouth as soon as you bite into a piece.
I use the same concept and technique in making my mixed seeds jaggery chikki and tal papdi .
Another small detail that makes a big difference: I lightly crush the roasted peanuts, keeping some halves intact. This helps the mixture bind better and makes the chikki easier to slice — and eat — while keeping a lovely, rustic texture.
Ingredients & Notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Peanuts – use fresh, unsalted peanuts. You can keep the skin on, remove it completely, or do what I do — leave a mix of both for colour and a bit of texture. If you can find ready-roasted, skinned peanuts, it saves time. If roasting from raw, do it on low heat for even colouring.
Jaggery (gor) – jaggery gives the chikki its signature warmth and flavour. Darker jaggery will yield a richer taste and deeper colour. Grate it before melting so it dissolves quickly without overcooking — that’s key to keeping the texture soft. Do not substitute the jaggery and use sugar, as you will end up with an entirely different texture. I’ve noticed over the years of making Indian sweets that different brands of jaggery work slightly differently. Some are stickier than others so you may get a little variation in texture every time you make these. It’s normal, and not the fault of the recipe.
Ghee – you only need a a small amount. I use homemade ghee but shop-bought desi ghee is fine. For a vegan version, coconut oil or plant based butter work too.
Step by Step Method
Crushed peanut chikki is made in three main steps. First step is to roast the peanuts, second step to melt jaggery perfectly (in Gujarati this process called ‘Gor No Payo Banavo’) and last or third step is to set the chikki.
First step- roast the peanuts
- roast raw peanuts on low heat in a pan or kadai.
- once they are little cool, remove the skin – see FAQ below.
- lightly crush the peanuts either with a pestle and mortar or a food processor. You want to leave some half pieces.
- grate the jaggery – this will make it easier and quicker for the jaggery to melt without overcooking
Second step – melt the jaggery
- heat the jaggery on a low heat until it completely melts
- quickly take off the heat as soon as it melts to prevent the jaggery overcooking and becoming chewy.
Third step – set the chikki
- add the peanuts quickly and mix well
- Now you will have to work fast!
- Transfer into a pre-greased or lined tray and spread it evenly
- Allow to cool slightly and then cut into the desired shape
Once the peanuts are well roasted and cooled, place them in a a towel and rub. The skin should simply rub off. You may have to manually remove the skin from some of the nuts yourself!
Other recipes with Jaggery
- Gujarati Gor Churma Ladoo
- Gor Na Shakkarpara
- Gundar Pak
- Gujarati Raab
- Almond Flour Sukhdi
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!
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Peanut Chikki
Equipment
- heavy bottomed pan
- Spatula
- Grinder
- Plate or tray
Ingredients
- 4 cup peanuts raw – red or pink
- 2 cup jaggery grated or chopped into small pieces
- 1 tablespoon ghee
Instructions
- Grease a tray with flavourless oil or ghee or line with parchment and set aside.
- On low heat, roast peanuts in the pan until the skin starts peeling away and you can smell a gentle toasting aroma.
- Allow the peanuts to cool slightly, then remove skin by rubbing the peanuts inside a clean kitchen towel.
- Lightly crush the peanuts in the blender.
- Place the pan over low to medium heat and add ghee and jaggery. Allow the jaggery to melt, keep stirring continuously.
- As soon as the jaggery melts and the mixture starts bubbling, add the crushed peanuts and quickly mix.
- Immediately transfer the mixture into the prepared tray and level with a spatula.
- Allow to cool until warm and cut into squares. Do not wait to cool completely before cutting.
- Once cooled completely, the peanut chikki will set and you can take the pieces out of the tray to store.
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.
