Thepla is one of the most popular gujarati foods. It is very often said that gujarati folk will never venture out for a day trip, or a lengthy car/train journey without carrying their thepla and athanu with them. Thepla and athanu to a gujarati person is their bread and butter. It is basically a spiced chappati that is shallow fried. Thepla can be very basic with just turmeric, salt and a dash of paprika or they can be more adventerous like the masala thepla that I have made. Garma garam thepla with chai is the best ever meal and a comfort food to most of us Gujarati folks. Thepla are very versatile in that they can be eaten on their own (warm or cold), or with yoghurt, lassan ni chutney, athanu or shak (curry). They store very well for a couple of days without refrigeration and hence they are taken as a handy meal on lengthy journeys. One doesn’t need forks or knives to eat a theplu. It can be rolled up into a cigar like tube and dunked in tea or coffee.
THEPLA
1 cup wheat flour
3 tab sp millet flour
2 tab sp gram flour
2 tab sp oil
1/3 cup water ( warm)
1/4 tea sp ginger paste
1 tea sp green chili paste
1/2 tea sp turmeric powder
1 tea sp salt
1 tab sp sesame seeds
1 tab sp fresh chopped funegreak
handful of chopped cilantro.
Makes 12 thepla.
Mix all the ingredients and knead into a soft dough.
-Make small balls like you do with the atta before rolling them.
-Roll out each portion thinly into a circle.
-Cook each thepla on both sides on a non-stick pan with very little oil until it appears a little brown.
jikoni 