Thepla

Preparation :5 mins
Cook :20 mins
Total Time :25 mins
Servings :Makes 14 theplas

Ingredients :

For The Theplas
2 cups whole wheat flour (gehun ka atta)
1 tbsp oil
2 tbsp curd (dahi)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for kneading and cooking

For Serving With The Theplas
chunda or sweet pickle

Method :

For the theplas
For the theplasFor 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 remaiServe the theplas hot with chunda or sweet mango pickle.