Ingredients with Measurements:
- 2 cups whole wheat flour
- 1 cup grated chhundo (sweet mango pickle)
- 1/2 cup yogurt
- 1/4 cup oil
- 1 tsp red chili powder
- 1 tsp turmeric powder
- Salt to taste
- Water as needed
Special Equipment Needed:
- Rolling pin
- Griddle or tawa
Step-by-Step Instructions:
1. In a mixing bowl, combine the whole wheat flour, grated chhundo, red chili powder, turmeric powder, and salt. Mix well.
2. Add the yogurt and oil to the mixture and knead into a soft dough. If the dough is too dry, add water as needed.
3. Divide the dough into equal-sized balls.
4. Dust each ball with flour and roll out into a thin circle using a rolling pin.
5. Heat a griddle or tawa over medium heat. Place the rolled-out thepla on the griddle and cook until brown spots appear on one side.
6. Flip the thepla and cook until brown spots appear on the other side.
7. Repeat the process for the remaining dough balls.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
This recipe makes 8-10 theplas.
Nutritional information:
Calories per serving: 150
Total fat: 6g
Saturated fat: 1g
Cholesterol: 2mg
Sodium: 200mg
Total carbohydrates: 22g
Dietary fiber: 3g
Sugars: 2g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be substituted with all-purpose flour or a gluten-free flour blend.
- Chhundo can be substituted with grated carrots or beets.
- Yogurt can be substituted with buttermilk or milk.
Variations:
- Add chopped cilantro or mint leaves to the dough for added flavor.
- Add grated ginger or garlic to the dough for a spicy kick.
- Add chopped green chilies for extra heat.
Tips and Tricks:
- Make sure to roll out the thepla thinly to ensure even cooking.
- Use a non-stick griddle or tawa to prevent the thepla from sticking.
- Serve the thepla hot with a dollop of butter or ghee.
Storage Instructions:
Store the thepla in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the thepla in a microwave or on a griddle until warm.
Presentation Ideas:
Serve the thepla on a platter with a side of chutney or pickle.
Garnishes:
Garnish the thepla with chopped cilantro or mint leaves.
Pairings:
Serve the thepla with a side of raita or yogurt.
Suggested Side Dishes:
- Aloo sabzi (potato curry)
- Baingan bharta (roasted eggplant curry)
- Chana masala (chickpea curry)
Troubleshooting Advice:
- If the thepla is too dry, add more oil or yogurt to the dough.
- If the thepla is too sticky, dust more flour on the rolling surface.
Food Safety Advice:
- Make sure to wash your hands and cooking surfaces before preparing the recipe.
- Store the thepla in the refrigerator to prevent spoilage.
Food History:
Thepla is a popular flatbread from the state of Gujarat in India. It is typically made with whole wheat flour, spices, and vegetables.
Flavor Profiles:
The thepla has a slightly sweet and tangy flavor from the chhundo and yogurt. The spices add a hint of heat and earthiness.
Serving Suggestions:
Serve the thepla as a snack or as a main course with a side of curry.
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Region: Indian