Gujju Thepla

THEPLA is a favourite with all INDIANS not only Gujaratis!!!

THEPLAS can be called the Flavoured Flatbreads originating from the NorthWestern state of INDIA– GUJARAT

Being a Gujarati myself, I ave always seen THEPLAS being made at home in batches as they can be stored in the refrigerator for almost 10 days & more in cooler places. Mothers usually pack this Healthy bread/roti/paratha for their children travelling or going someplace else to study in huge numbers which when frozen can be really consumed for a long time, just microwave them for about a minute & they are ready to eat.

I Am sharing my THEPLA Recipe coming down from Genrations; This has wholewheat flour, bajri (millet) flour but you can use only wheat flour if u like, or 1 portion of wheat flour with 1/4 portion of chickpea (besan) flour, Again I have used Fresh Fenugreek leaves but if unavailable, you can use fresh coriander leaves; but the other ingredients stay the same.

Ingredients for Gujju Thepla

1. 1 cup Whole Wheat flour
2. 1/2 cup Bajri Flour
3. 1 cup fresh fenugreek leaves chopped
4. 1/2 cup curds/yoghurt (little sour)
5. 1 cup water approximately
6. 2 tsp oil
7. 1 tsp red chilli powder
8. 1/4 tsp asafoetida (hing powder)
9. 1/4 tsp turmeric powder
10. salt to taste
11. oil for cooking theplas on a Tawa / Frying pan/ Griddle

Recipe for Gujju Thepla

Take all the ingredients except the water in a broad bottomed bowl & mix together very well with your hands till it gets a crumbly texture, now add the water & make a soft dough if u need to take a little more water but see to it that your dough does not get runny.

Make small even sized balls of the dough & roll them out like thin parathas using a little dry wheat flour, heat the Tawa/ frying pan/ griddle, put the rolled out dough on it & cook on both sides till brown spots appear, now add a little oil (around half a spoon) & cook the thepla again on both sides till it is well cooked but not crisp.

Theplas taste the best when they are just out of the griddle & HOT, have them with some fresh curds or a pickle of your choice, WE usually have them with CHUNDA which is a famous Gujarati pickle, its sweet & sour made with raw mangoes.

If you want store theplas in a ziplock bag in the freezer in batches of ten & they will stay for a long time or if you just refrigerate them, they will stay good for almost a week as I have mentioned earlier.

So, Try this Great Recipe & HAPPY COOKING as always!!!!!!!!!!!!