Today in Ketaki Ki Rasoi, let’s learn how to make a quintessentially Gujarati dish: Theplas. This stands at the same level as dhoklas, fafdas, and jalebis, and is often used in stereotypical references to gujjus. Want to make Gujarati guests happy? Then this is the recipe you need to know. Without much ado, let’s get started!
Ingredients
- 1 cup wheat flour
- 1 cup millet flour
- 1/2 cup finely chopped fenugreek leaves (methi)
- 2 spoons of finely chopped coriander leaves (kothmir)
- 2 spoons of white sesame seeds (tal)
- 1 spoon of methiyo koro sambhar
- 1 and 1/2 spoons of diluted garlic chutney
- 1/2 spoon of turmeric powder
- 1 spoon of red chilly powder
- 1/4 spoon of asafoetida (hing)
- salt to taste
- 3 spoons of oil
Additionally, buttermilk can be used instead of water to make thepla’s dough. This can help make the theplas soft.
Method
Mix wheat flour and millet flour in a thali (plate). Add methi, kothmir, tal, methiyo sambhar, diluted garlic chutney, red chilly powder, turmeric powder, hing, salt, and oil to this mixture and mix well. Add some water or buttermilk to this mixture to knead the dough. Put this dough to rest for 10 minutes. Then, take out small balls from this dough, roll them into smooth, round balls, and flatten them in circles using a rolling pin. Make sure that the theplas are not too thin, otherwise, they become tough (chavad) and are challenging to eat later. Put these circular theplas on a pan, and apply ghee on both sides while roasting. Once roasted, serve them with an accompaniment of your choice. Popular options are pickles, curds, or dry potato sabzi.
If you make these theplas in winter, add crushed green garlic to the preparation. This adds to the deliciousness of the theplas.
To read more delicious recipe’s from Ketaki’s kitchen in English, Hindi, and Gujarati, visit https://ketakikirasoi.com.