Thepla is a type of flat bread that is popularly consumed in Gujarat, India. It can be served along with vegetables, or eaten by itself. Since it is dry, it is a great snack to take to the office or with you when you are travelling.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Makes 22 theplas
1/2 cup chopped fenugreek (methi) leaves
2 cups whole wheat flour (gehun ka atta)
1 tbsp oil
2 tbsp yoghurt (dahi)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp sugar
Salt to taste
Whole wheat flour (gehun ka atta) for rolling
Oil for cooking
Chunda or sweet mango pickle for serving
Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
Divide the dough into 22 equal portions and roll out each portion into a 125 mm. (5″) diameter circle, using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook each circle on a medium flame, using a little oil, till it turns golden brown in colour on both sides.
Serve hot with chunda or sweet mango pickle.