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Theplas are the traditional breads of Gujarat and can be served hot or cold. Small bowls of quick mango chunda are almost always served with theplas in Gujarati homes. Theplas can be served for breakfast, along with a meal or as a snack at any time of the day. Fresh curds or ripe bananas are often added to the thepla dough, to make softer 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. Instead of mooli, any other vegetable can be used. Particularly, fenugreek (methi) theplas are extremely popular.
Preparation Time: 5 mins.Cooking Time: 25 mins.
Makes 15 theplas.
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