Thepla are always available in Gujarati households and come in a variety of flavours. They make good travelling companions as they store well for a few days without refrigeration and taste delicious with chai, curry or yoghurt. The basic thepla and methi thepla are pretty much on the menu in all Gujarati homes and served with lasan ni chutney or pickles of some sort.
My recipe is for the bajra thepla ( made with bajra/millet flour) and is quite a basic method.
Bajra na thepla
1 cup bajra flour
2 tab sp wheat flour
1 tab sp gram flour
1 tab sp oil
1/2 tea sp ginger paste
1/2 tea sp chili paste
1 tea sp salt
1/2 tea sp turmeric powder
1/2 tea sp black pepper
2 tab sp curd
cilentro
ghee or oil for roasting (about 3 tab spoons.
Mix all the above ingredients in a spacious bowl. Bind with the help of a little bit water into firm but pliable dough.
Divide in to 3 to 4 balls
roll out into discs (fairly thin) and roast in oil or ghee.
jikoni 