Gujarati’s are linked to a couple of staple food items…Theplas are one of them!
No matter where you live in the world, if you know someone who is a Gujarati then you’ll know about these tasty Flatbreads.
Every household will have their staple way of making these. Some prefer them to be on the spicier side whereas some prefer them to be a little bit on the bitter side by adding more Fenugreek than required. It all depends on preference and your palate. They are super quick and easy to make as there isn’t a resting time, and they go great with Tea or Coffee and some Pickle on the side.
- 1 Cup Wheat Flour
- 1 heaped Tbsp Chickpea Flour/Besan
- A handful Fresh Fenugreek Leaves/Methi finely chopped/1 Tbps Kasoori Methi
- A handful Fresh Coriander Leaves finely chopped
- 2 Tsp Green Chilli-Ginger Paste
- 1 Tsp Garlic Paste (optional)
- 3 Tbsp Oil
- 1 Tsp Cumin Powder
- 1 Tsp Coriander Powder
- 1 Tsp Red Chilli Powder
- 1/2 Tsp Turmeric Powder
- 1 Tbsp Sesame Seeds (optional)
- Pinch of Sugar
- Salt To Taste
- Warm Water to knead
- Oil to Roast
- Wheat Flour to dust
- In a bowl add all the dry ingredients and mix (at this stage I like to taste the dry mixture to make sure everything is there)
- Now add the Pastes, chopped Fenugreek Leaves, Coriander Leaves and Oil, mix everything with your hands. Slowly add in a little Warm Water and start to knead to form a dough, the dough should be semi stiff, so not too soft nor too hard, you should be able to easily roll it out.
- Once the dough is done, give it a taste to ensure it’s just right for your palate.
- Now this is the time where you’d like to decide if you’d like to give it rest time (15/20 mins) or simply start rolling.
- Split the dough into 10 balls (depending on the size of your hands!)
- Roll and flatten them out with your palms.
- Dip one of the dough balls into the Flour ensuring both sides are coated.
- With the help of a rolling pin, roll it out until you get a little round circle at first, when it starts sticking dust with Flour again.
- Place a round skillet or tawa on the flame – Medium-High heat.
- Once it’s well heated, place a Theplu into the pan.
- When you see bubbles, flip it over (use tongs)
- Give it a couple of seconds and flip again.
- Drizzle around 1 Tsp of Oil and spread it evenly with the help of a Spatula.
- Flip and add another 1 Tsp of Oil, spread evenly and flip again.
- Avoid pressing it down, you can do very lightly and flip it with the spatula, until all the Oil soaked in and brown spots start to form.
- Repeat this process to make the rest.
They’re ready to Eat, Share and Enjoy.You can also make the dough in advance and pop it into the fridge in an airtight container.