Thepla is a traditional Indian flatbread that is very essential to the Gujarati cuisine. Growing up my parents neighbour, Chetna bhabhi (also a very good friend of my mum) would often send fresh theplas to our house. Being a Gujarati Chetna bhabhi made theplas very often and she was aware that we love these, which is why she would send them to us. And my mum being a Punjabi would send her some of her favourite Punjabi food in return. I love and miss that sort of Community of food within the neighbourhood, such precious relationships.
You can eat these on its own, with some pickle or dal or sabji and these travel very well making them perfect for picnics and long journeys.
(makes 12)
- 250 gms atta (chapati flour)
- 1 green chilli, finely chopped
- 1 inch ginger, finely chopped
- 1/4 tsp asafoetida (hing)
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp turmeric powder
- 1/2 tsp chilli powder
- 1/2 tsp salt
- 1/2 tsp amchur (dried mango powder)
- 3 tsp sesame seeds
- 10 gms fresh coriander, finely chopped
- 50 gms fresh fenugreek leaves (finely chopped)
- 150 ml water
Put the flour and all the ingredients in a bowl (except the water) and mix it together. Now very slowly add the water, a little at a time and mix it well until you get a soft dough. You might not need all the water or need a bit more. Now cover and let the dough rest for 15 minutes.
Divide this into 12 portions and roll out each into 5-6 inch circle. Heat a skillet and cook these one at a time for a minute on each side before adding a tsp of oil and cooking until it’s golden. Serve warm or wrap them up in a airtight container to keep them nice and soft.
These will last in the fridge for a good 5-6 days. Just reheat before serving.
Check out the full video on how to make these THEPLAS here –