Thepla

"Thepla" are delicious mixed flour paranthas which is prepared with curd. These paranthas(shallow fried wheat breads) are special Indian breads which is mostly prepared in Western regions of India.

Great in taste and filled with nutrition of fenugreek leaves, theplas can be eaten with Kadhi or gattae ki subji or as it is. 


Ingredients:
1 cup wheat flour
1/2 cup gram flour(besan)
1/2 cup finely chopped fenugreek leaves(methi)
1/2 cup curd
1 tablespoon oil
1/2 teaspoon turmeric powder(haldi)
1/2 teaspoon garam masala
1/2 teaspoon red chili powder(lal mirch powder)
water sufficient enough for kneading
salt according to taste

Method:
In a bowl mix all the ingredients mentioned above and knead into a soft dough using little water.

Flour for theplas

Make small balls out of  the dough, roll each ball into a round shape of about 15 inch" using a rolling pin.

rolled thepla 

Place these raw theplas on a hot griddle(tawa) and cook it from both sides by applying liitle ghee/oil .

putting ghee on thepla for cooking

Thepla cooked from both sides

Serve the theplas warm or at room temperature.

Ready theplas

Enjoy delicious theplas with Gattae ki subji......
Optional notes:
Theplas can be served warm or at room temperature so they can be prepared and stored in advance.
In a similar procedure one can also prepare plain theplas (without adding the fenugreek leaves)
if fresh fenugreek leaves is not available, one can use kasuri methi(dry fenugreek leaves).