Top 10 Thepla Recipes
For Gujarati's, breakfast is synonymous to Thepla. They are also a popular tea-time snack and favorite travel food because they can be preserved for a good period of time. They are ideal to have on days when you have a little time to spare to roll and cook them. Just plain Theplas are tasty enough and can be eaten with Curd, Bateta nu Shaak and Chunda.
You can also make a variety of Theplas, flavoured or stuffed. The most basic Thepla are made using whole wheat flour and spices but, a dash of jeera, til, methi leaves gives the Theplas an irresistible aroma and incredible flavor. Methi Thepla can be made in large batches and stored in the fridge. Warm them on tava and relish with a pickle.
You can also add veggies like mooli, zucchini or doodhi to make your Theplas healthier. As these vegetable leaches out water, do not rest the dough for too long as it will get watery and you will not be able to roll it properly. Zucchini Thepla with little-dried herbs and seasonings is unique and tastes best with herbed curd and exciting dips.
Theplas also double up as super-tasty wraps. You can roll them up with various fillings and create Thepla Paneer Wrap or Cheesy Thepla Potato Wrap a sumptuous snack for your evening hunger pang and an excellent tiffin treat.
Desi twist to a Videshi recipe – these Thepla Quesadilla is surely a treat for your taste buds. Indo-Mexican fusion, by bringing together paneer with baked beans and crunchy veggies and a generous amount of cheese has tongue-tickling flavors.
Theplas are perfect on the go breakfast and can be turned into healthy treats too. Multigrain Methi Thepla are wholesome and satiating.
Our recipes are well instructed with the flame level, the method of making the dough and cooking them. Try our foolproof recipes to create the perfect Theplas.