Thepla and Chhundo (sweet mango pickle) are as common breakfast in Gujarat as bread and butter are in western part of the world. Theplas come in different flavors, bottle gourd theplas, fenugreek theplas, cabbage theplas, rice theplas etc. With the use of these ingredients, the theplas become moist and soft. One can also opt for plain masala theplas, too. Almost all types of theplas have a long shelf life. Also, theplas can fit in with anything: subjis with gravy, subjis with no gravy, sweet pickles, hot pickles, chutneys, or all by themselves. These qualities make them very good food to keep while traveling as well.
1 1/2 cups whole-wheat flour1 cup grated bottle gourd and/or carrots2 tbsp kasuri methi (optional)1 tbsp garlic paste1 tbsp ginger-chili paste1 tsp turmeric powder1 tbsp cumin-coriander powder1 tsp chili powder1 tsp paav-bhaji masala (optional)1 tsp sugar1 1/2 tsp salt plus more if needed1 tbsp sesame seeds1 tsp carom seeds (ajwain)2 tbsp oil (I use 2 tbsp yogurt instead of oil)water to knead the doughoil spray/oil for cooking theplas
- Mix all the ingredients to make the dough. Keep aside for an hour.
- Divide into 7-8 equal portions. Roll them out (make them slightly thicker than regular rotis).
- Heat a non-stick pan to a medium-high heat. Start by roasting the theplas on one side. Turn over, and apply oil spray/oil. Repeat for the other side.
I would like to send these yummy theplas over to the Singing Chef's Think Spice-Think Carom event. I'll also send them over to EFM-savories event hosted by SriLekha.