Theplas (Gujarat)
Serves 4
Hands-on time 40 min
Oven time 50-55 min
Oven time 50-55 min
Easy
Theplas are an inherent part of Gujarati meals, and are eaten at regular meals, in lunch boxes and even picnics. Traditionally eaten with yoghurt, chutney or pickles, theplas can be enjoyed hot or cold. Try out our recipe for a traditional Gujarati Thepla.
(9 votes, average: 3.89 out of 5)
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Ingredients
- 75g of Elephant Atta wholemeal flour
- 65g of gram flour
- 65g of millet flour
- 3 tablespoons of chopped coriander leaves
- 2 tablespoons on chopped fenugreek leaves
- 2 green chillies (finely chopped)
- ½ teaspoon of tumeric powder
- ½ teaspoon of ajowan seeds
- ½ teaspoon of asafoetida
- 1 teaspoon of cumin seeds
- 1 teaspoon of cumin – coriander powder
- 75-100 ml of tepid water
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Method
01 Mix all ingredients apart from water in a large bowls and mix well.
02 Add the water little by little to create soft dough.
03 Divide the dough into 10 equal balls and roll into circles and cook over medium heat.
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