By Suprita Mitter
July 16, 2024
Gujarati thepla are spiced flatbreads made with whole wheat flour, yoghurt, and various spices such as turmeric, cumin, and chili. They're a popular snack or travel food because of how easy they are to to pack, store and eat.
2 cups whole wheat flour 1/2 cup chickpea flour 1/4 cup methi 1/4 cup yoghurt 2 tbsp oil 1 tsp cumin seeds 1 tsp turmeric powder 1 tsp red chili powder 1/2 tsp ajwain Salt Oil
In a bowl, combine whole wheat flour, chickpea flour, chopped fenugreek leaves, cumin seeds, turmeric powder, red chilli powder, ajwain, and salt. Add yoghurt and oil.
Gradually add water, a little at a time, and knead into a smooth and firm dough. Cover the dough and let it rest for 15-20 minutes.
After resting, divide the dough into small lemon-sized balls. Take one ball of dough, flatten it slightly, and dust it with flour. Roll it out into a thin circle.
Heat a tava and place the rolled thepla on it. Cook for t 1-2 minutes. Flip the thepla and drizzle a little oil over the top and spread it evenly.
Cook for another 1-2 minutes, pressing lightly with the spatula, until both sides are golden brown and cooked through.
Serve the hot theplas with yoghurt, pickles, or chutney of your choice. They can also be enjoyed with tea as a snack or a light meal.