Making a soft, thin thepla is an art form unto itself and perfecting the balance of texture and flavour can be tricky. Traditionally, theplas are a mix of sweet, spicy and sour. In Gujarat, they add a mashed banana or some jaggery or sugar to the flour while kneading the dough to achieve that balance.
But getting theplas that are soft and pliable but not too fragile can be a challenge. It all lies in perfecting the dough and doing two rounds of kneading to make the dough really easy to work with. Creating Soft Gujarati Thepla at home requires a soft dough, which must be kept in mind. It is important for Thepla dough to be bound with sufficient water and oil, unlike poori dough. It is also common for cooks to add plain yoghurt (dahi) to the dough for an extra layer of richness.
Here are a few top tips to help you perfect the thepla recipe.
- Skip adding besan and yoghurt to make the theplas last longer and stay fresh if taking them on a trip.
- While preparing the dough add a few tablespoons of oil to make them softer and increase the shelf life.
- Always allow theplas to cool completely before storing otherwise they could develop moisture that reduces the shelf life.
- Theplas will stay fresh for 2-3 days at room temperature and up to 2 weeks in the fridge.