Thepla Video by Tarla Dalal

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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.

Recipe Description for Thepla ( Gujarati Recipe)

Preparation Time: 5 mins
Cooking Time: 20 mins
Makes 14 theplas
Show me for theplas

Ingredients

For The Theplas
2 cups whole wheat flour (gehun ka atta)
1 tbsp oil
2 tbsp curd (dahi)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for kneading and cooking

For Serving With The Theplas
chunda or sweet pickle

Method

For the theplas

For making the famous {span class="bold1"}gujarati theplas{/span} at home, you first have to combine whole wheat flour, oil, curds, turmeric powder, chili powder and salt in a bowl and knead into a semi-soft dough using enough water. The addition of curd and oil in the dough results into soft thepla
Knead the dough well using a little oil. Cover with a lid or a muslin cloth and keep it aside for 10 minutes. Ensure that you are using a wide mouthed bowl which helps in kneading the dough without creating a mess.
Divide the dough into 14 equal portions and shape them into round balls. Press them gently between your palms and flatten it to roll out each portion into a 125 mm. (5") diameter circle using whole wheat flour for rolling.
Heat a non-stick tava (griddle) over medium flame. On the hot tawa, place the rolled circle and cook each circle, using a little oil, till it turns golden brown in colour from both sides on a slow flame.
To increase the shelf life of the thepla, use lots of oil while cooking; so that they will remain soft.
Serve the {span class="bold1"}gujarati theplas{/span} hot with chunda or sweet mango pickle.

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RECIPE SOURCE : The Complete Gujarati Cook Book- New Edition