By Sushmita Sengupta
This closer cousin of parathas, the Gujarati staple breakfast, thepla’s are much thinner, and crispier.
This off beat thepla made with grated radish/ mooli, spices and radish greens and stuffed in a gram flour or wheat flour dough is surely a winter favourite.
Made with fresh methi or fenugreek leaves, this savoury thepla pairs best with curd or chutney.
Made with mashed eggplant and various spices, this thepla is surely not run on the mill.
Cooked rice, besan, carrots, ginger, onion, turmeric, and more this thepla is quite flavourful on its own. You can surely pair it with curd or pickle.
This wholesome thepla sees the goodness of veggies. minty flavour adds a burst of freshness