Thepla is a soft Indian flatbread typical of Gujarati cuisine. While extremely popular across Gujarat.
It is served as breakfast, as a snack, as well as a side dish with a meal. Its common ingredients are wheat flour, besan (gram flour), methi (fenugreek leaves) and other spices. It is served with condiments such as dahi (yogurt), red garlic chutney and chhundo (sweet mango pickle).
Difference in chapati and thepla
Chapati dough is made with whole white flour (finer), oil/ghee seasoned with salt by binding flour mostly with water. Chapatis are an everyday food, cooked on a griddle usually without an oil or ghee and often puffed up by cooking on open flame after taking it off the flame, some ghee is spread on the top. Thepla is often multigrain, usually made with whole wheat flour with the addition of chickpea and millet flour. When made for travel, the flour for theplas is bound into a stiff dough using milk instead of water, and with extra ghee/oil. This is done in order to increase their shelf life.
LETS GET COOKING:
Course : Breakfast / Snack / Main course
Cuisine : Indian
Prep time : 15 minutes
Process time : 15 minutes
Total time : 30 minutes
Wheat flour - 1 cup
Gram flour - 1/2 cup
Fenugreek leaves - 1 bunch
Curd - 1 cup
Ginger-green chili paste - 1 tsp
Turmeric powder - 1/4 tsp
Dry mango powder -1 tsp
Ajwain - 1 tsp
Salt - as per taste
Water - as required
Oil - 1 tsp
In a bowl, add wheat flour, gram flour, salt, turmeric powder, ajwain, dry mango powder, ginger-green chili paste, curd and fenugreek leaves, mix all
Knead them with required water and knead to form a soft dough
Take required size dough, roll out thin
Cook the rolled out dough on hot tawa, on both sides by applying oil both sides
Serve hot with spicy green chutney
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