EVENT: BLOGGING MARATHON #88
THEME : REDO OLD POSTS WEEK 4 DAY 3
My regular followers may think but she has already blogged one thepla recipe. Has she forgotten, has she run out of recipes? Nothing like that my friends. These are normal theplas. The one I had blogged earlier were farari theplas to have on days of fasting or Ekadashi.
Wherever there are Gujaratis, theplas are there. Theplas is such a versatile kind of flatbread, paratha, whatever you want to call it. Some are slightly thick, some are thin, some are plain, some have added vegetables. The variation depends family to family. There is no one fixed recipe for theplas.
Gujaratis enjoy theplas for breakfast, for lunch or dinner with some curries. My favourite way to enjoy them is dunking in hot masala tea, or with some dahi potato curry. A great picnic dish to carry, enjoy them on its own with some pickle and hot masala tea. Need travel food? Well be assured theplas will come in handy. Just roll it up and enjoy them on their own.
What options are there to add to the thepla dough? There are so many but I’ll name a few:
- chopped fresh coriander
- chopped fresh fenugreek (methi)
- chopped fresh palak (spinach)
- leftover rice or khichdi
- grated cabbage
- grated doodhi (bottle gourd)
- grated zucchini
- boiled potato, sweet potato
- leftover dals
I love making theplas because you can use up your leftover rice, pilau, biryani, khichdi, dal, some pieces of leftover cabbage, carrots etc. You can use a mixture of any of the above. For example add plain rice, grated doodhi, methi etc. However, because of the vegetables, rice etc in the thepla, these do not stay good for too long. Maximum 2 days. The leftover theplas can be put away in the fridge. Warm it up under the grill, in the micro or on a tava.
Usually whenever I need to make theplas as travel food I like to make them without any added rice, dal or vegetables. I use only fenugreek and coriander.
Whatever vegetables, rice or dal you use, make sure you mix everything into the flour. This will give you an indication as to whether you need to add extra water or yogurt. If you can’t add sour yogurt, add some lemon juice.
Makes 10 to 12
2 cups wholewheat flour (atta)
1 cup cooked rice
½ cup chopped fresh fenugreek (methi)
½ cup sour yogurt
½ cup grated cabbage or doodhi (bottle gourd)
¾ tsp salt
1 tsp ginger paste
½ to 1 tsp green chilli paste
½ tsp garlic paste
1 tsp cumin seeds (jeera)
½ tsp carom seeds (ajwain, ajmo)
1 tbsp sesame seeds (tal)
½ tsp turmeric powder (haldi)
1 tsp sugar, optional
2 tbsps oil
oil for shallow frying
- Sieve the flour into a bowl. Add turmeric powder, salt, jeera, tal, ajmo and sugar if you are using any. Mix well.
- Add oil to the flour and rub it in well. Add the ginger, chilli and garlic paste. Mix well.
- Add rest of the ingredients except for yogurt and mix well.
- Add ½ of the yogurt and start forming a dough. It should be of medium consistency, not too soft or not too hard. Add the rest of the yogurt if required.
- Heat the tava or frying pan over medium heat.
- Divide the dough into 10 to 12 parts.
- With the help of extra flour, roll out one part about 6″ in diameter or so.
- Put it on the hot tava (it should not be too hot). Reduce the heat to low setting. Let one side cook for 2 to 3 minutes. Flip and cook the other side.
- Smear a tsp of oil on the top side and flip it. Smear oil on the top side. Cook both sides till you have light brown specks.
- Put on a wire rack to cool a bit or serve hot with pickles.
- Repeat from step 7 with the rest of the dough.
- Use mashed potato instead of rice.
- If you do not have any leftover rice then increase the grated cabbage or doodhi to 1 cup.
- Use fresh chopped coriander instead of methi.
- For more crispy theplas smear a bit more oil on both sides.
- If your dough becomes too soft, add more flour.
- Once you make the dough, roll out the theplas immediately because if the dough is left, it will become soft.
- Have them with hot masala tea, pickles or yogurt.
|bajri dhebras (millet flour parathas)|