Its been a looooong time since my friends have been asking to write my mom’s recipe for thepla and so here it is…If you have every been friends with a Gujarati person , you might have definitely heard about Thepla , its one of the many comfort foods to Gujarati’s. If you are travelling in a train and you find a Gujarati family they will have a stack of rolled up theplas somewhere in their hand bag , it’s a great travel food. You can have it anywhere , anytime as a breakfast with tea or in lunch / dinner with a sabji. Being a Gujarati myself I have had it many times since childhood.
whole wheat flour – 2 cups
yogurt – 1/2 cup
cumin seeds – 1/2 tsp
turmeric powder – 1 tsp
chilli powder – 1 tsp
asafoetida powder – 1/2 tsp
fenugreek leaves / bottle gourd , finely chopped – 1/2 cup (optional)
salt as per taste
- In a large bowl combine all ingredients.
- Add the yogurt to the flour mixture and knead a smooth dough adding little water only if required.
- Coat it with oil and knead until it is firm and smooth.
- Cover and let it rest for 15 minutes.
- Preheat the iron skillet on medium heat. Divide the thepla dough small equal rounds and flatten it on your hand palm.
- Toss the thepla dough in flour and roll them out into thin circles evenly spread out.
- As you roll them out, you can keep tossing the dough in dry flour to prevent sticking when rolling them out.
- With flat pan on high heat, place the rolled out dough on the pan. with in few seconds you will notice small air pockets popping out. At this point flip the methi thepla and spread 1/2 tap of oil.
- Flip to the other side and press and turn in a similar way. You will notice brown spots around the cooked thepla. Remove from heat and place on a flat plate.
- Stack the cooked theplas one above the other this will maintain its softness and will prevent them from drying out, preserving moisture, keeping their texture super soft.
Serve it hot with gujarati chundo