Thepla ( Gujarati Recipe)
by Tarla Dalal
Added to 559 cookbooks
This recipe has been viewed 571116 times
Theplas are an inherent part of Gujarati meals, and are used for regular meals, travellingand for picnics! When you anticipate a busy fortnight, you can make a large batch and keep them in stock and relish with curds and chunda or bateta chips nu shaak.
Sometimes whole jeera or til can be added to enhance the flavour of theplas. You can even add other ingredients like methi and doodhi to this recipe, to add more variety to your menu.
With just handful of ingredients that are easily available in our kitchen shelves, these delightful Indian bread recipes are so tasty because of the perfectly flavored dough.
Also, the addition of curd in the dough is skipped while making thepla for travelling. Cool them completely and store them in an air-tight container or cover with an aluminum foil. Be generous with the oil while cooking, or you might end up with dry and hard theplas.
We have a collection of top 10 Thepla Recipes which include methi thepla recipe, methi na thepla for travellers which are rolled theplas having a shelf life of 7 days, karela theplas for diabetics, healthy doodhi theplas. Included are some thepla wraps like Thepla Paneer Wrap and Methi Thepla Wrap made from fresh fenugreek leaves that can be eaten as snacks.
Enjoy making these Gujarati thepla recipes with the help of our step by step photos and making Theplas Video given below.
- For making the famous gujarati thepla at home, you first have to combine whole wheat flour, oil, curds, turmeric powder, chili powder and salt in a bowl and knead into a semi-soft dough using enough water. The addition of curd and oil in the dough results into soft thepla.
- Knead the dough well using a little oil. Cover with a lid or a muslin cloth and keep it aside for 10 minutes. Ensure that you are using a wide mouthed bowl which helps in kneading the dough without creating a mess.
- Divide the dough into 14 equal portions and shape them into round balls. Press them gently between your palms and flatten it to roll out each portion into a 125 mm. (5") diameter circle using whole wheat flour for rolling.
- Heat a non-stick tava (griddle) over medium flame. On the hot tawa, place the rolled circle and cook each circle, using a little oil, till it turns golden brown in colour from both sides on a slow flame. To increase the shelf life of the thepla, use lots of oil while cooking; so that they will remai
- Serve the thepla recipe hot with chunda or sweet mango pickle.
Nutrient values (Abbrv) per thepla
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