Are you craving the mouthwatering, soft, and perfectly textured theplas that you can't resist? Look no further! In this article, we will unveil the secrets to making the best theplas like a pro. Theplas, a traditional Gujarati flatbread, is not only incredibly delicious but also versatile and easy to prepare.
Theplas are often considered a type of paratha or roti, but they have distinct characteristics that set them apart. Theplas are usually made with whole wheat flour, fenugreek leaves (methi), and various spices, which give them their unique flavour and aroma. They are typically thin, unleavened, and slightly spiced.
To make theplas, the ingredients are mixed into a dough using water, and then small rounds of the dough are rolled out and cooked on a hot griddle or tawa with some oil or ghee until they become golden brown and cooked through. Theplas are commonly enjoyed as a delicious snack, a side dish, or even as a main meal.
They pair exceptionally well with a variety of accompaniments, such as Indian pickles like mango, lemon, or mixed vegetable pickles. They also go well with curries, yoghurt, green chutney, and Indian vegetable stir-fries. Theplas are not only delicious but also travel-friendly, making them a popular choice for picnics, road trips, and lunches on the go. They can be stored for a few days and make for a convenient and tasty option for meals.
5 Essential Tips To Make Theplas Like A Pro
Enhance Flavour With Warm Water
When it comes to making soft theplas, the temperature of the water you use to knead the dough plays a crucial role. Opting for warm water instead of cold water can make a noticeable difference in the final texture and taste of your theplas. Warm water helps activate the gluten present in the flour. Gluten is a protein that provides structure and elasticity to dough. By activating the gluten, the dough becomes more pliable and stretches easily, resulting in softer theplas.
Additionally, using warm water promotes the fermentation process. The warmth aids in breaking down complex carbohydrates in the flour, making the theplas lighter and more flavourful. It also helps in activating the yeast naturally present in the flour, if any. This fermentation process imparts a subtle tanginess to the dough, enhancing the overall taste of the theplas.
To incorporate this tip into your thepla-making process, simply replace cold water with warm water while kneading the dough. Make sure the water is not too hot to avoid killing any active yeast. Gradually add warm water to the flour, mixing and kneading until you achieve a smooth and pliable dough. This simple adjustment will contribute to the softness and flavour of your theplas.
Add Richness And Moisture With Ghee
Ghee, or clarified butter, is a key ingredient that adds a touch of richness and moisture to theplas. Once you have finished kneading the dough, incorporating ghee takes the theplas to a whole new level of deliciousness. Ghee helps to keep the theplas soft and prevents them from becoming dry.
To incorporate ghee into your thepla dough, take a small amount of ghee and spread it evenly on the surface of the dough. Gently knead the dough again, allowing the ghee to be incorporated throughout. The ghee not only adds a subtle buttery flavour but also provides an additional layer of tenderness to the theplas.
Achieve Softness And Tangy Flavour With Yoghurt
Yoghurt, a versatile ingredient commonly used in Indian cooking, serves as a secret weapon for achieving soft and flavourful theplas. The lactic acid present in yoghurt acts as a natural tenderizer, making the dough more pliable and resulting in soft theplas. When kneading the dough, add a few tablespoons of yoghurt to the mixture. The yoghurt not only adds a tangy flavour but also helps to retain moisture in the dough, preventing the theplas from drying out during the cooking process. The acidity in the yoghurt also contributes to the fermentation process, enhancing the texture and taste of the theplas.
Relax The Dough For Perfect Texture
After kneading the dough, it's important to allow it to rest for a period of time. This resting period allows the gluten to relax and hydrate fully, resulting in a softer and more manageable dough. Resting the dough also improves the overall texture and taste of the theplas.
Cover the dough with a clean kitchen towel or plastic wrap and let it rest for at least 15–20 minutes. During this time, the gluten strands will relax, making the dough easier to roll out and preventing the theplas from becoming tough. Additionally, the resting period allows the flavours to meld together, resulting in a more delicious end product.
The Right Flame For Evenly Cooked, Soft Theplas
Cooking theplas on the right flame is crucial for achieving soft and evenly cooked results. It's important to find the right balance of heat to ensure that the theplas don't turn out hard or crispy.
Start by heating a tawa (griddle) on medium-high heat. Once the tawa is hot, place the rolled-out thepla on it. After a few seconds, reduce the flame to medium or medium-low. This adjustment in heat ensures that the theplas cook through evenly without getting burned or overly crispy on the outside. Flip the thepla at regular intervals to cook both sides uniformly.
By following these five tips, you can elevate your thepla-making skills and create soft, flavourful, and irresistible theplas like a pro. You'll master the art of making the perfect theplas that will delight your taste buds and impress your friends and family.