Gujarati cuisine is incomplete without thepla. These spiced and herby unleaved breads are quite a treat no matter when you have it during the day. Made using a handful of ingredients, thepla is quite easy to make and is best served alongside Gujarati chhundo (sweet mango pickle) or yoghurt.
Preparation time: 5 to 7 minutes
Cooking time: 20 minutes
Serves: 3
Ingredients:
- 1 cup flour
- 1 tbsp cumin seeds
- 1 tbsp gram flour
- ½ cup fenugreek leaves, chopped
- ½ tsp turmeric powder
- 1 tsp Kashmiri chilli powder
- 2 tbsp yoghurt
- 1 tbsp oil
- Salt to taste
Method:
Step 1: In a bowl, add flour. Next, add a little bit of water (just enough to knead the entire mix once the other ingredients are added).
Step 2: Knead the mix into a thick dough, yet smooth dough. Once done, pull a portion out of it and roll it into palm-sized balls.
Step 3: Flatten the dough out with a rolling pin, into thin flatbreads.
Step 4: Once rolled out, place the flatbread on a skillet or tawa over a medium flame. Let it cook till the bread starts to brown or once air pockets start to fill up. Flip the thepla onto the other side, so that the flatbread is evenly cooked on both sides.
Step 5: Serve and enjoy!
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