Thepla is a kind of Indian flat bread, particulary made by Gujaratis but relished all over India. I tasted Methi Thepla early on during my first job, and particularly remember a colleague Komal Shah, who used to bring these wafer thin Theplas - about 12-15 of them (more for us, than her!!) and it used to vanish in a jiffy ! Today, I was rather pleased with my attempts at making Pudina Theplas and packed it for kiddo and S's lunchbox with a simple homemade Carrot Pickle and Moongachi Usal (recipes coming soon!) and a bowl of curd. Theplas can be made ahead and preserves well for a max of 1 week and especially helpful on long journeys !! You may also add jeera (cumin) and Til (sesame) to the dough. Theplas can also be made with Methi (fenugreek leaves) or Doodhi (bottlegourd). This goes to BM # 11 under "Lunchbox Recipes" , Krithi’s Breakfast club - Breads, event by Helen.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#11
Prep time : 20 mins.
Cook time : 15 mins
Makes : 12 Theplas
Ingredients:
- Wholewheat flour - 2 cups
- Besan / gramflour - 2 tsp
- Pudina / Mint leaves - ½ cup - finely chopped
- Curds / Yoghurt - 2 TBSP
- Turmeric powder - ¼ tsp
- Chilli Powder- ½ tsp
- Hing / Asafoetida - a pinch
- Salt - to taste
- Oil - 2 tablespoon + to cook Theplas
Method:
1) Mix all ingredients in a large bowl and knead well to a soft dough. Use water only if required.
2) Keep aside covered for 10 minutes
3) Divide the dough into 10 to 12 equal parts and roll out each portion into thin 4 to 5 inch dia circles. Use extra flour for dusting, but not too much.
4) Heat a Tava (skiller / griddle) and cook each Theplas using a little oil till it turns golden brown.
5) Serve hot with Curds and pickle.
Note: If using the Theplas for a longer time (max 1 week), use a little more oil, and ensure the Theplas dont dry up on the tava. Wrap immediately in a muslin cloth to preserve its softness and freshness.
Unknown says
Wonderful thepla looks yummy...
Kurinji says
Colorful and healthy Thepla...
kurinjikathambam
Anisha says
This is awesome... My mint is overgrown the pot, and I was considering using it for chutney and still I'll have a lot, now I can make these too...
Archana says
Awesome. Too bad I have not watered my mint. But will bookmark it for later.
Priya Suresh says
Looks fabulous and definitely aromatic..
Saraswathi Ganeshan says
Delicious thepla...Perfect lunchbox recipe...thanks for sharing:)
Unknown says
Super aagidhe kalyani. try and add a lil sesame seeds next time. They give a nice flavour
The Pumpkin Farm says
nice idea of using pudhina, a lil trick to keep them moist and soft (like the way your gujarathi colleague got) would be to use more oil while kneading, using warm water and not to toss it too much on the griddle, MIL's tips who hails from gujarat
Aarthi says
they look awesome...should try it soon..
Aarthi
http://yummytummy-aarthi.blogspot.com/
Priya dharshini says
Thepla luks so gud...my husband's fav.
rajani says
I end up with india map and the world map whenever I roll rotis, but yours have the perfect circle shape :). Lovely theplas.
Cham says
The teplas are thin and beautiful!
Gayathri Kumar says
Thelpas have turned out so thin and they look so inviting...
Vidhya says
Thepla looks super inviting.
Kavi says
I love Theplas.. but never get them right! 😐 Awesome photos. Drooling just reading the recipe 😀
-
Kavi
(Edible Entertainment)
Ongoing event: Jingle All The Way
anjana says
very tempting and flavourful theplas..nice variation to the regular methi theplas.
Alpana says
Theplas look very delicious......will try soon.
Suma Gandlur says
Love those yummy theplas.
Srivalli says
Theplas are looking so yum Kalyani..can have them anytime..