Thepla is a staple of Gujarati cuisine, known for its blend of spices and variety. This spicy flatbread is made from whole wheat flour and mixed with fresh fenugreek leaves (methi) and various Indian spices. Theplas are loved for their flavour, nutrition, and long shelf life, making them a great choice for everyday meals and snacks.
In Gujarat, thepla holds a special place as it is easy to make, great in taste, healthy and can be paired with everything. Thepla is mostly enjoyed with curd, pickles, or a cup of chai, making it a perfect accompaniment for any time of the day. Its nutritional benefits, owing to ingredients like whole wheat and fenugreek, make it a healthy option that is both satisfying and delicious.
If you are planning to make thepla at home, keep these essential tips in mind while making authentic Gujarati thepla. From choosing the right ingredients to mastering the rolling and cooking techniques, these tips will surely bring authentic Gujarati thepla to your kitchen.
Use Fresh Methi Leaves
When you are preparing theplas at home, make sure to use fresh methi leaves. Never use dry methi leaves or substitutes, as they can ruin the taste. Fresh fenugreek (methi) leaves are essential for an authentic taste. Their unique, bitter flavour is essential for this dish. Always finely chop the leaves, as it allows them to blend nicely into the dough.
Spices Are Important
To ace any dish, using the correct spices is necessary. Add spices like turmeric, cumin seeds, ajwain (carom seeds), and red chilli powder to spice up the theplas. These spices add a nice, authentic flavour to the dish. Always adjust spice levels according to your preference.
Knead The Dough Properly
To make any kind of Indian bread, it's important to knead the dough properly. The right dough leads to soft and flavourful chapatis or parathas. Properly kneading the dough ensures it is smooth and pliable, which is crucial for rolling and cooking. Always use good-quality whole-wheat flour. While kneading, you can add a little bit of curd. This helps in improving the texture of theplas making them soft and more flavourful.
Rest The Dough
The resting period is important for the dough to become fluffy and textured. Allowing the dough to rest for 15-20 minutes after kneading helps with gluten formation too. This makes the dough more elastic and easier to roll out. After proper resting of the dough, you can roll them out in even circles; they should be thin and uniform.
Cook On Medium Heat
Before cooking them, heat the tawa. Add a little oil or ghee to grease it well. Always cook the theplas on medium heat until golden brown on both sides. Low flames help with better and even cooking, making them soft and crispy. High heat can ruin the dish, causing burns and a bitter taste.
Storing And Serving
You can store the theplas too. After they are cooked properly, store them wrapped in a cloth or paper towel. This helps absorb excess moisture and keeps them soft. Whenever you feel like eating, just grab the thepla and pair it with curd, aam ka aachar or a cup of chai. Their long shelf life makes them ideal for travel and picnics, providing a nutritious and delicious meal on the go.