Thepla is a very famous and authentic Gujarati flat bread which can be served for breakfast, as a snack , can be carried for picnics or while traveling as it stays good for a week too:)
We have always carried theplas with us while travelling since finding a vegetarian restaurant is quite a challenge in many countries.
There are many varieties of thepla like methi( fenugreek leaves) thepla, mooli( radish) thepla, doodhi ( bottle gourd) thepla etc.
Also there many different recipes too for thepla. Some use only wheat flour, while some use multigrain.
I have used only wholewheat flour. The theplas came out really and my kids thoroughly enjoyed having hot theplas with yummy sweet and sour chunda:)
Whole wheat flour – 2 cups + as much required for dusting.
Yogurt – 2 tbsps
Oil – 2 tbsp
Red chilli powder – 1 tsp
Turmeric powder – 1/4th tsp
Salt to taste
Oil/ ghee – as much required to make the theplas
Add the flour, oil, yogurt, red chilli powder, turmeric powder and salt to taste in a bowl. Mix everything well. Add required amount of water and knead to a smooth, pliable dough.
Rest the dough for 10-15mins.
Divide the dough into 12 portions.
Dust the rolling board with flour.
Take one portion. Roll into a medium sized circle of uniform thickness and cook on a hot tawa using oil or ghee till both sides turn crisp and golden.
Similarly make theplas with the rest of the portions.
Serve the theplas hot/ warm with chunda 🙂
You can find the recipe for Chunda here:)