Thepla

Thepla is an elite Gujarati snack, especially for travel and road trips. You can almost always catch me with a stack of these when I travel.

Servings: 30-32 theplas

Ingredients:

• 5 cups wheat flour 

• 1 cup chickpea flour (besan/chana flour)

• 1 cup chopped fresh methi (fenugreek leaves)

• 1 tbsp dry methi leaves

• 1 banana

• ¼ cup yogurt

• 1½ tbsp minced garlic 

• 1½ tbsp minced ginger 

• 1 tbsp minced green chilies

• 1 tbsp salt

• ¼ tsp asafoetida (hing)

• 1 tsp turmeric 

• 1 tsp ajwain seeds

• 1 tbsp coriander powder

• ¼ cup + 2 tbsp oil

• 1½ cup water

Directions:

1. If you have a stand mixer put all the dry ingredients and ¼ cup oil into the mixing bowl and mix together

2. If not, use a large mixing bowl and mix with a wooden or silicone spoon

3. Gradually add in water

4. Keep mixing until it forms a firm dough

5. Drizzle with a little extra oil (about 1-2 tbsp) to make the dough smooth

6. Roll dough into golf ball size balls and press down to flatten slightly

7. Dip each side in a little bit of flour and start rolling out to desired thickness (we make this thicker than roti)

8. Heat a pan on medium heat

9. Place the thepla on the pan and cook on each side for about 1 minute

10. Drizzle a little oil and press down to continue cooking, flipping halfway 

11. Repeat with the rest of the thepla

12. Serve hot with chutney, mango pickle or even on its own 

13. Enjoy!

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