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Home » Tips & Tricks » Difference Between Thepla and Paratha

Published on May 8, 2019 | Last updated on July 13, 2020 | By Harshad 8 Comments

Difference Between Thepla and Paratha

Thepla or Paratha?

For foodies like me, it’s quite easy to differentiate these two Indian flatbreads.

However, I have seen many people get confused when they see Thepla and Paratha on a restaurant’s menu.

Many of them order Theplas thinking they’d get nice and hot Parathas on the plate.

Well, if you are also struggling to understand the difference between these two delicacies, you’ve landed on the right page!

In the following post, I’m going to share all possible similarities as well as differences of both these Indian flatbreads.

So, let’s get started!

Difference Between Thepla and Paratha

Jump To:

  • The Key Difference
  • What is Thepla?
  • What is Paratha?
    • History of Parathas
  • Thepla vs. Paratha: The Differences
  • Thepla vs. Paratha: The Similarities
  • Over To You

The Key Difference

Well, the key difference between Thepla and Paratha is the preparation method.

Thepla is made using chopped Methi leaves whereas Paratha is made using a stuffing of different ingredients.

When you make Theplas, you need to chop Fenugreek leaves and mix them with the Thepla flour and other spices.

For Paratha, you need to make dough and stuffing separately.

And once the stuffing is ready, you can stuff it inside a dough and roll it into a Paratha.

Here’s how you can make stuffed Aloo Paratha – Aloo Paratha Recipe

Of course, there are more differences between these two flatbreads too.

And I have talked about them in details below.

So, do check out the following sections.

What is Thepla?

Thepla is a simple and rustic flatbread, which is also a part of traditional Gujarati cuisine.

Theplas in a plate

Whole Wheat Flour and Gram Flour are the two main ingredients of this recipe.

You can also mix some other flours (Sorghum Flour, Pearl Millet Flour, etc.) while making different types of Theplas.

Thepla should be served as a breakfast dish, but you can have it for lunch, dinner as well as snacks.

For the accompaniments, you can serve Aam ka Chunda, Mango Pickle or Mixed Pickle with it.

It also tastes good with Indian vegetable dishes and curries.

What is Paratha?

Paratha is more like a rich brother of Thepla and many other Indian flatbreads!

Jokes apart, it is a popular North-Indian delicacy, which requires All-Purpose Flour (sometimes Whole Wheat Flour) or combination of both flours.

Parathas in a plate

There are mainly two types of Parathas in India –

  1. Plain Paratha
  2. Stuffed Paratha (made using spicy Potato stuffings)

You can enjoy it with numerous accompaniments including Yogurt, Punjabi Chole, Chana Masala, Kala Chana, Pickles, Raitas, etc.

Tip: If you are super-hungry and craving for some delicious Indian comfort food, order yourself a stuffed Paratha!

Interesting Fact:

In North India, many farmers prefer to have their homemade Parathas and Lassi for breakfast.

History of Parathas

The origin of Parathas is still a debatable topic, as some researchers believe it may have traveled from Arab countries through the ancient Silk Road.

Did you know?

India’s hot-selling Biryanis have also traveled through the same route.

The Silk Road used to be an integral part of the trade in the early era, which connected many Arab and European countries to India, China, and other South East Asian countries.

On the other hand, many suggest Paratha is an authentic India-originated flatbread. Some ancient documents apparently indicate similar references from the past.

Such a fascinating story, right?

Being a passionate foodie, I always love to find such stories behind various delicacies.

It tells you a lot about how a particular dish may have traveled and evolved over the period.

If you know any such stories regarding Parathas or Theplas, do share them in the comments section below.

Now, let’s take a look at the differences and similarities of these flatbreads.

Thepla vs. Paratha: The Differences

In the following table, I have shared the important distinguishing factors of these two dishes.

TheplaParatha
IngredientsWhole Wheat Flour, Gram Flour, Leafy Vegetables, and Indian SpicesAll Purpose Flour or Whole Wheat Flour, Stuffing Mixture, and Indian Spices.
TasteMore like a spiced version of Chapati or PhulkaDepends on the stuffing
PungencyLess or no spicyModerately spicy
SizeMostly medium-sized (5-6 inch)Medium or Large sized; depends on restaurant/dhaba
ColorYellow-Orange ShadesMostly Yellow-Light Brown Shades
ThicknessFlat like Chapati or PhulkaSimilar to different stuffed flatbreads
Veg. or Non-Veg.Veg. onlyVeg. and Non-Veg.; can be made with both type of ingredients
Use of Mixed VegetablesRareCommon
Preparation Time30 mins40-45 mins
Preparation MethodSimilar to ChapatiVaries with different varieties
Cooking MethodRoasting with Ghee or OilRoasting or Shallow Frying with Ghee or Oil
AccompanimentsAam ka Chunda, Gorkeri Pickle, Mango Pickle, Murabba, Yogurt, KetchupMango Pickles, Yogurt, Boondi Raita, Chole, Chana Masala, Fried Green Chilies, Ketchup
Calories (if prepared without Ghee)ModerateHigh
Easy To MakeYesDepends on your cooking skills (especially for Stuffed Parathas)
Perfect for Long JourneysYesNo
AvailabilitySeasonal; due to availability of Methi LeavesAll year round
Price (in Restaurants & Cafes)₹ (Cheaper than Parathas and Stuffed Breads)₹₹ (Mostly costlier than Theplas and Rotis)
Most Popular VarietyMethi TheplaAloo Paratha (Veg.) and Kheema Paratha (Non- Veg.)

So, these are the main differences between a typical Indian Thepla and Paratha.

Now, I hope it’ll be easier for many of you to order the appropriate Indian flatbread whenever you visit a restaurant.

Thepla vs. Paratha: The Similarities

In this table, I have shared the similarities between these popular Indian flatbreads.

TheplaParatha
Dough Resting Time15-20 minutes15-20 minutes
Cooking Timeless than 5 minutesless than 5 minutes
Cooking/Roasting IngredientsGhee, Oil or ButterGhee, Oil or Butter
Can Be Served AsBreakfast, Lunch, DinnerBreakfast, Lunch, Dinner
Perfect for LunchboxYesYes
Vegan VarietiesAvailableAvailable
Cooking ToolTawa (Griddle)Tawa (Griddle)

Over To You

If I have missed any point in the above differences or similarities, do let me know in the comments section below.

I really enjoyed writing this informative post on Theplas and Paratha, and I hope you find it useful as well.

You can also check out my detailed guide on the difference between Atta and Maida.

I will be covering many such topics in the near future.

So, do share your thoughts below if you want me to cover any specific topics of your choice.

Meanwhile, don’t forget to subscribe to blog updates to receive future posts and updates in your mailbox.

Filed Under: Guides, Tips & Tricks

About Harshad

Namaste!

My name is Harshad, and I am the chef, editor, and tech-support guy at SproutMonk.com.

I LOVE food, and I share my tried & tested recipes, useful tips, and guides on the blog.

Reader Interactions

Comments

  1. Anjali says

    September 28, 2020 at 4:55 pm

    Why do thepla have a longer shelf life than parantha? How do they last for 3-4 days without refrigerating?

    Reply
    • Harshad says

      September 29, 2020 at 12:41 am

      Hey Anjali,

      That’s a great question!

      Well, there are a couple of reasons why Theplas last longer than Parathas.

      The first reason is the preparation style.

      When we make Theplas, we don’t use many ingredients that release juices in the process.

      Even the Methi leaves don’t contain much water in them.

      However, if you look at the Parathas, we often use many stuffings for them.

      These stuffings generally contain relatively more quantity of water, and some of the ingredients also release their juices in the dough.

      And that’s not a great thing when it comes to the storage life, as the bacteria and fungus thrive in this type of surrounding.

      The second reason is Ghee.

      Ghee ages well naturally, and it doesn’t go rancid as quickly as cooking oils.

      It almost acts like a preservative.

      So, when you apply it on top of Theplas, it helps in forming a thin protective layer on them.

      And the third reason is the size of these flatbreads.

      Generally, we make Theplas in small and thin sizes.

      On the other hand, Parathas have a pretty thick layer of dough and stuffing on them.

      Hence, when you roll Theplas thin, it greatly helps in avoiding excess moisture.

      So, these are some of the reasons why you can keep them at room temperature for a couple of days.

      Note – You will still need an airtight box like this to store them safely.

      Reply
  2. Aline says

    September 1, 2019 at 11:51 pm

    Remarkable! Its genuinely remarkable article, I have got much clear idea concerning from this paragraph.

    Reply
    • Harshad says

      September 2, 2019 at 12:15 am

      Thank you, Aline!

      Reply
  3. priya says

    May 14, 2019 at 9:04 pm

    This one is a super helpful post harshad 🙂

    Reply
    • Harshad says

      May 14, 2019 at 9:41 pm

      Thank you, Priya! I’m glad you liked this detailed comparison between Thepla and Paratha.

      Reply
  4. David @ Spiced says

    May 9, 2019 at 5:17 pm

    Wow, that table comparing the two versions is super helpful! I feel like I’ve got a better understanding of thepla and paratha now. To be honest, prior to this post, I kinda lumped both into the same category simply because I didn’t understand the differences. Well done! Oh, you know what would be a fun and useful post? Comparing the different regional cuisines of India. I know the flavors change a lot as you move around the country, but to be honest I don’t know much else. Thanks for this post, and I hope you have a great weekend planned, Harshad!

    Reply
    • Harshad says

      May 9, 2019 at 6:25 pm

      That’s an interesting idea, David!

      I don’t know if I can compare all Indian cuisines in one post, but I’ll definitely think about it.

      Reply

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I'm Harshad, a foodie who loves to travel and explore new places and cuisines. I live in Mumbai. Know More…

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