Gujarati Thepla (Spiced Gujarati Flat breads)
Thepla is a yummy Gujarati Delicacy. Its just like a paratha or roti spiced up with methi and few other ingredients. The core difference between a Thepla and paratha is that yogurt or curd is added while kneading the dough for thepla.
2 Cup whole wheat Flour
1 Cup Besan
1/2 Cup Curd
1/2 Tsp Turmeric
1 Tsp Cumin Powder
1 Tbsp Mined Ginger-Garlic and Green Chili Paste
2 Tbsp Oil
1 of fresh fenugreek leaves chopped (you may also use a mix of kasuri methi and fresh leaves)
Oil for cooking
Salt as required (about 2 Tsp)
Oil for kneading the dough
Mix all the ingredients in a bowk except for water and oil for cooking
Add water slowly in order to make a stiff dough (not very stiff just medium stiff)
The reason we make stiff dough is that methi leaves leave a lot of water. So when we rest the dough for 10 mins it becomes a little soft on its own
So add water cautiously
Knead properly and apply some oil on the outer surface of the dough. Let it rest for 10 mins
Make equal rounds of the dough
Heat a pan or tawa.
Roll out each ball into a thin round flat bread. Use wheat flour for dusting
Drizzle a tsp of oil on the tawa and place the thepla onto the hot tawa
Cook evenly on both sides till it turns nice gold in colour.
Drizzle oil on both sides to aid even cooking
Remove from heat and serve Hot with chutney or ketchup
The Theplas can be stored for almost a week in the fridge. You may zap them into a microwave as and when required
They are a good snack with evening tea too
Theplas are a great tiffin item, or just roll them up and carry along, just like I do.
For Jain recipe, you may omit the ginger and garlic