Monday, September 13, 2010


Thepla is a very popular Gujarati bread (roti). Theplas can be made by adding methi (fenugreek) leaves and/or Dudhi (bottle gourd, or lauki) to the flour. I am giving a base recipe for making thepla. If you wish, you can add 1/2 cup chopped methi leaves, or 1/2 cup grated dudhi to this recipe to suit your taste.

Here is the recipe for making theplas
2 Cups whole wheat flour
2 Tablespoon whole wheat flour, for dusting
Salt to Taste
1 Teaspoon Chili Powder
1/4th Teaspoon Turmeric Powder
1/2 Teaspoon Sugar, Optional (I don't add it)
2 Tablespoon Yogurt
2 Tablespoon Oil
Water Required to make Daugh
Oil as Required to Roast the Theplas

Method: Combine all dry ingredients in a deep flat bottom plate. Then add the oil and yogurt to the dry ingredients and mix well. Now a little water at a time until all ingredients are combined together to make dough. Apply some oil on the palms of your hands and knead the dough for a minute of two. Cover with another container and keep aside for 10-15 minutes.


Make ping pong size balls from the dough. Flatten the ball by pressing it using your palms. Roll the pressed ball in the whole wheat flour such that it is lightly covered by the flour. Roll it to a 2.5 inch diameter disc. Now dust the wheat flour on both sides of this disc and roll it to 4-5 inch diameter disc.

Place a griddle on the stove. Once it turns hot, turn the heat to medium high and place the thepla on it. Let it cook for about a minute, or until tiny bubbles start to appear on the top surface of the thepla. Flip it to the other side and apply ½-1 teaspoon oil to the cooked surface. Increase the heat a little bit. Flip again such that the side with oil faces down. Apply oil to the top surface. Press the thepla very lightly with the help of a flat spatula. Once both sides get cooked and turn golden brown, remove from the heat and put in a partly covered container so that the heat can escape but the thepla doesn’t turn chewy. Repeat the same process of the rest of the theplas. Serve hot or cold. I personally like it cold, so I cook it the night before and have it for my lunch the next day:)

Since thepla is prepared by adding spices to the flour, it can be had as is, with tea, or pickle, and also with any Gujarati subzi. I prefer it with pickle or with dry potato subzi. Sometimes I apply ghee (unsalted butter) to the cold thepla, sprinkle some chaat masala/Jiralu, roll it and have it as a quick and healthy snack. It tastes great. You should definitely try it if you have any left over theplas.

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