Thepla are a staple in Gujarati homes. It is an excellent snack served with chhunda or dahi for kids when they return home from school. Vandana and Alyona used to come home with a few friends tagging along just for the thepla!
- Prep Time:
- Cook Time:
- Ready Time: 0
Ingredients
- 3/4 cup Whole wheat flour (atta) , 1/4 cup Gram flour (besan)
- 1/4 cup Fresh fenugreek leaves (methi),chopped , 1 medium Carrot,grated
- 1/4 medium Cabbage,grated ,1 tablespoon Fresh coriander
- 1/4 teaspoon Red chilli powder ,1/2 teaspoon Turmeric powder
- 1/4 teaspoon Ginger-green chilli paste ,Salt to taste
Recipe Steps:
- 1. Mix together the two types of flours with the chopped fenugreek leaves, carrot, cabbage, chopped coriander, salt, red chilli powder, turmeric powder, ginger-green chilli paste and one tablespoon oil.
- 2. Add enough yogurt and knead into a semi soft dough.Divide the dough into twelve equal portions and roll out each portion into a thin thepla.
- 3. Heat a non stick tawa and roast each thepla, drizzling a little oil all around, till both sides are evenly cooked.Serve with fresh Yogurt or Chhunda.
- 4. These theplas will last for a minimum of three days since no water is used while kneading.