Thepla is a Gujarati food made from wheat flour and gram flour, mixed with dry or fresh fenugreek leaves and flavored with spices. They taste delicious with pickles, curds or any dips. As they stay fresh for 4-6 days with no need to refrigerate, they serve as a great travel food or picnic snack.
Ingredients
2 cups wheat flour
1/4 cup besan/ chickpea flour
1 cup finely chopped fenugreek leaves/methi
1 tsp sesame seeds [ you can also use ajwain seeds]
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp jeera powder
1/4 tsp hing powder
1/2 cup yogurt
1 tbsp oil
6 tbsp water
salt to taste
sugar to taste
Method:
Sieve the wheat flour and gram flour together. Take this in a wide bowl. Mix all the dry ingredients to this bowl [Adjust spice levels as per your preference]. Now add yogurt, oil and enough water to dry ingredients and make a nice soft pliable dough. Keep the dough aside for 15 minutes. Divide the dough into equal portions [16-18 portions]. Now take each portion and roll into ball and then with rolling pin roll it out into thin circle. Take care to use limited flour while rolling the dough or else the theplas will turn dry after roasting. Cook one thepla at a time on flat griddle/tava with the help of little oil/ghee. Roast them till brown patches appear on both sides. Serve them as it is or with any dip of your choice.
Sending this entry to the event "Let's cook with green vegetables" , "Flavors of the world", "Dish it out -light dinners" series started by Vardhini of cooksjoy.
Happy cooking!
2 cups wheat flour
1/4 cup besan/ chickpea flour
1 cup finely chopped fenugreek leaves/methi
1 tsp sesame seeds [ you can also use ajwain seeds]
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp jeera powder
1/4 tsp hing powder
1/2 cup yogurt
1 tbsp oil
6 tbsp water
salt to taste
sugar to taste
Method:
Sieve the wheat flour and gram flour together. Take this in a wide bowl. Mix all the dry ingredients to this bowl [Adjust spice levels as per your preference]. Now add yogurt, oil and enough water to dry ingredients and make a nice soft pliable dough. Keep the dough aside for 15 minutes. Divide the dough into equal portions [16-18 portions]. Now take each portion and roll into ball and then with rolling pin roll it out into thin circle. Take care to use limited flour while rolling the dough or else the theplas will turn dry after roasting. Cook one thepla at a time on flat griddle/tava with the help of little oil/ghee. Roast them till brown patches appear on both sides. Serve them as it is or with any dip of your choice.
Sending this entry to the event "Let's cook with green vegetables" , "Flavors of the world", "Dish it out -light dinners" series started by Vardhini of cooksjoy.
Happy cooking!
Posts
These look mouthwatering.I love these with mango pickle and masala tea.
ReplyDeleteThanks Nayna ...happy hosting to u ...
DeleteIn the above pic the theplas were served with mango pickle besides curd ! ,..
I am hearing it for the first time... i loved the last pic of yours..Thank you for linking to my event .
ReplyDeleteThnks Preetha
DeleteHi Aparna,
ReplyDeleteI have just come across your page and you have delicious collection of Recipes.
I am happy to invite you for the blogger chain that is going on around. So I have nominated you for "LIEBSTER AWARD". Please check my page and accept it.
http://easyandsimplefoods.blogspot.com/2014/01/my-first-liebster-award.html
Happy Blogging,
-Tanya.D
Thnks Tanya for wonderful words about this space... thnks for the nomination ,,,i am new to blogosphere and unaware of what exactly I am supposed to do with this award ..will chk in the link provided by u.
Delete