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Theplas ( Gujarati Recipe)


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Theplas are an inherent part of gujarati meals, and are used for regular meals, travelling and for picnics! eaten with curds and chunda, theplas can be enjoyed hot or otherwise. Sometimes whole jeera or til can be added to enhance the flavour of theplas. You can even add other ingredients like methi and doodhi to this recipe, to add more variety to your menu.

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Preparation Time: 
Cooking Time: 
Makes 12 to 14 theplas
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Ingredients

2 cups whole wheat flour (gehun ka atta)
2 tbsp curds (dahi)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 tbsp oil
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for cooking

For Serving
 fresh curd
3 tbsp chunda

Method
  1. Combine all the ingredients in a bowl and knead into a soft and smooth dough using water only if required. Keep aside for 5 to 7 minutes.
  2. Divide the dough into 12 to 14 equal portions and roll out each portion into a 125 mm. (5") diameter circle.
  3. Heat a tava (griddle) and cook each circle using a little oil, till it turns golden brown in colour on both the sides.
  4. Serve hot.

Variation:
  1. Methi theplas: add ½ cup of chopped fenugreek (methi) leaves and 1 tsp of sugar at step 1 and proceed as per the recipe, adjusting the seasoning to taste.
  2. Doodhi theplas: add ¾ cup of grated bottle gourd (lauki/ doodhi) at step 1 and proceed as per the recipe, adjusting the seasoning to taste.
2 reviews received for Theplas ( Gujarati Recipe)
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Healthy Eating, February 14, 2011

Very healthy combination of whole wheat flour with dahi. I love to eat Theplas once in a while!!!
2 of 2 members found this review helpful

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Reviewed February 14, 2011 by Healthy Eating

Very healthy combination of whole wheat flour with dahi. I love to eat Theplas once in a while!!!

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2 of 2 members found this review helpful
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Reviewed March 05, 2012 by shikharaju

   


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