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

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.

recipe for Gujju Thepla

recipe for Gujju Thepla

Gujju Thepla

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.

Gujju Thepla

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


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