Thepla
Thepla is the Gujarati staple known to most people. The recipe is for 30-35 thepla, however you can easily dial this down. We make this in bulk all the time at our house and it is very easy to go through 30 in a week with a family of 6! A morning with a hot mug of chai and thepla is so comforting for me, it reminds me to take a minute and just slow down to savor the moment. Also the kid in me loves having a bag of thepla in the fridge or a stack of them on the counter because its such a great way to shake up the normal rotli-shaak lunch! Try these out for your family and let me know how you like them.
Ingredients
- 6 cups of atta or wheat flour + extra for dusting
- 2 cups of water
- 1/2 cup full fat yogurt
- 1/2 cup neutral oil + 1 tbsp. for greasing hands while you knead
- 1/2 cup frozen methi (fenugreek) leaves, tightly packed (Kasuri Methi is fine if frozen methi is not available.)
- 2 tbsp. finely grated ginger or ginger paste
- 2 tbsp. garlic paste
- 1.5 tsp. salt
- 1.5 tsp. carom seeds (ajwain/ajmo)
- 1.5 tsp. lal mirch
- 1.5 tsp. ground cumin (jeera)
- 1.5 tsp. sugar
- 1.5 tsp. tumeric (haldi/hardar/avej)
- additional oil for pan frying
Method:
- Combine all the dry spices with the flour to combine. Make a well in the middle and add oil, yogurt, methi leaves (Squeeze out the excess water out of the methi first if you’re using frozen methi), garlic paste, and ginger paste. Start mixing with your hands or combine on medium speed in a stand mixer.
- Add water 1/2 cup at a time to combine the dough. Once the dough is combined add a tablespoon of oil to your hands and start kneading the dough. Knead for a good 3-4 minutes until the dough is fully combined and soft. When you press the dough it should spring back ever so slightly but the indent of your finger should remain. Divide the dough into large pieces as seen below.
- Dust your rolling surface and rolling pin with a little flour. Roll out to the thickness of a bhakhri or pie crust (roughly 6-8 inch rounds) and pan fry on medium-high heat with a teaspoon of oil. While you’re rolling make sure you cover the other pieces with a towel so that they don’t dry out. To pan fry place the rolled out round on the frying pan and let it cook for about a minute. Add the teaspoon of oil to the uncooked side facing you and spread it around with the back of a spoon. Then flip the thepla and repeat on the other side. Flip once more until you get the desired crispiness and golden brown color.
Thepla
Thepla is the Gujarati staple known to most people. The recipe is for 30-35 thepla, however you can easily dial this down. We make this in bulk all the time at our house and it is very easy to go through 30 in a week with a family of 6! A morning with a hot mug of chai and thepla is so comforting for me, it reminds me to take a minute and just slow down to savor the moment. Also the kid in me loves having a bag of thepla in the fridge or a stack of them on the counter because its such a great way to shake up the normal rotli-shaak lunch! Try these out for your family and let me know how you like them.
Ingredients
- 6 cups of atta or wheat flour + extra for dusting
- 2 cups of water
- 1/2 cup full fat yogurt
- 1/2 cup neutral oil + 1 tbsp. for greasing hands while you knead
- 1/2 cup frozen methi fenugreek leaves, tightly packed (Kasuri Methi is fine if frozen methi is not available.)
- 2 tbsp. finely grated ginger or ginger paste
- 2 tbsp. garlic paste
- 1.5 tsp. salt
- 1.5 tsp. carom seeds ajwain/ajmo
- 1.5 tsp. lal mirch
- 1.5 tsp. ground cumin jeera
- 1.5 tsp. sugar
- 1.5 tsp. tumeric haldi/hardar/avej
- additional oil for pan frying
Instructions
- Combine all the dry spices with the flour to combine. Make a well in the middle and add oil, yogurt, methi leaves (Squeeze out the excess water out of the methi first if you’re using frozen methi), garlic paste, and ginger paste. Start mixing with your hands or combine on medium speed in a stand mixer.
- Add water 1/2 cup at a time to combine the dough. Once the dough is combined add a tablespoon of oil to your hands and start kneading the dough. Knead for a good 3-4 minutes until the dough is fully combined and soft. When you press the dough it should spring back ever so slightly but the indent of your finger should remain. Divide the dough into large pieces as seen below.
- Dust your rolling surface and rolling pin with a little flour. Roll out to the thickness of a bhakhri or pie crust (roughly 6-8 inch rounds) and pan fry on medium-high heat with a teaspoon of oil. While you’re rolling make sure you cover the other pieces with a towel so that they don’t dry out. To pan fry place the rolled out round on the frying pan and let it cook for about a minute. Add the teaspoon of oil to the uncooked side facing you and spread it around with the back of a spoon. Then flip the thepla and repeat on the other side. Flip once more until you get the desired crispiness and golden brown color.
