This is one of the traditional breads of Gujarat and can be served hot or cold. I have added fresh curds to make the thepla dough softer and yeild some soft theplas so that they remain soft even when they are cold and do not become chewy. I have used grated radish (mooli) along with its leaves for this recipe. You can make with any other vegetables pParticularly, fenugreek (methi) theplas are extremely popular and they are absolutely loved by many.
Cooking Time: 25 mins.
Makes 8 or 9
2 cups whole wheat flour
½ cup grated white radish
1/4 cup chopped radish leaves *
½ cup curds
¼ tsp turmeric powder
1 ½ tsp chilli powder
2 tbsp oil
salt to tasteoil or ghee for smearing on the thepla
· If you don’t get the radish leaves add some coriander instead of that
Mix all the ingredients and knead into a soft dough, adding a little water if required.
Divide the dough into 8 or 9 equal portions, totally depends on the size of the roti you make
Roll out each portion thinly into a circle.
Cook each thepla on both sides on a tava, smearing a little oil or ghee on each side, until brown spots appear on the surface. I always reduce on the oil but if you like add more on both the sides of the theplas.
Serve hot or cold with some cold curd or some pickle of your choice.