Thepla is a delicious nutritious flat bread inherent to Gujarati cuisine. It is a fave item for picnics and long train journeys as it keeps well at room temps for a long time. Soft thepla rolled up in mango pickle or chhunda with a cup of hot tea just hits the spot. Here's how you can make your own.
Ingredients: (makes 12-15)
1 1/2 cups whole wheat flour
1/2 cup besan (gram flour)
2 tbsp oil
1/4 cup plain yogurt
1 tsp finely grated fresh ginger
1/2 cup kasuri methi OR 2 cups fresh methi chopped fine
finely chopped green chilies to taste
salt to taste
Red chili powder to taste
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp ajwain seeds
1 tbsp sesame seeds
Extra dry flour to roll the dough
Oil to cook the theplas
- Take the two flours in a deep bowl and add methi, ginger, chilies, red chili, salt, turmeric, cumin, sesame and ajwain.
- Add oil and yogurt and incorporate them evenly in the mixture. Use water as needed to make a smooth and pliable dough. Knead for 2-3 minutes and let it rest covered in a damp paper towel for 10 minutes.
- Divide the dough in to 12-15 equal portions and roll them in in your palm into a smooth ball, flatten.
- Press the dough in dry flour and using a rolling pin roll them into thin 5"-6" diameter circles.
- Heat a non stick skillet on medium high. Place the rolled out dough on it. Turn after 30 seconds. The semi-cooked side should have a few brown spots. Spread 1/2 - 1 tsp oil on the top side and press down with a spatula to distribute the heat and ensure even cooking. Turn and spread oil on this side as well and turn again till both sides re cooked and golden.
- Serve hot with Chhunda.
- These will keep well at room temperature for 2 days. They also freeze well.
- Omit methi and proceed for a plain thepla.
- Add a ripe mashed banana to the dough while kneading and omit oil. This will keep the thepla soft and give a slight sweet taste.
- Substitute 1 cup grated lauki(bottle gaurd), or 1 cup grated radish for methi. Be aware that these veggies will contain more water content than methi and you might need just a few sprinkles to knead the dough.
- Substitute ajwain seeds with 1/2 tsp white sesame seeds for a flavor variation.