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 Thepla is an inherent part of Gujarati cuisine and are used for regular meals, travelling and for picnics. Theplas are eaten with curds and chunda or sweet mango pickle. One can even add other ingredients like Fenugreek Leaves and Bottle Gourd to this recipe, to add more variety to the menu. Thepla is made by mixing Indian spices like turmeric, red chilli powder etc in wheat flour and fried on tawa. This is known as "Sada Thepla" or "Plain Thepla". The more popular version of thepla is one where finely chopped fenugreek leaves or coriander leaves is mixed in flour. Sometime bottle gourd is also grated and mixed with wheat flour.
Ingredients:
Whole Wheat Flour - 2 cups
Oil - 1 tbsp
Curd - 2 tbsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1 tsp
Coriander Powder - 2 tsp
Asafoetida - 1/4 tsp
Salt to taste
Whole wheat flour for rolling
Oil for kneading and cooking
Method:
1. Combine all the ingredients in a bowl and knead into a semi-soft dough.
2. Knead the dough well using a little oil. Cover and keep aside for 10 minutes.
3. Divide the dough into small round balls and roll out each portion into a 5 inch diameter circle using whole wheat flour for rolling.
4. Heat a non-stick pan and cook each circle, using a little oil, till it turns golden brown in colour from both sides.
5. Serve hot with Chunda or sweet mango pickle.
Tips for Thepla
Always rest the thepla dough for about 10 min after kneading.
Cook thepla on medium high flame to make them soft. If cooked on low flame, thepla can become hard and chewy.
If not able to roll the thepla easily then take little dry flour to roll thepla.
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(Last Updated on : 23-11-2015)
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