Theplas are a typical indian bread from north Gujarat (the Saurashtra region). They can be served with tea, plain yogurt, fried yellow rice, or eaten on their own. But they are best with a dry potato shaak (subji/curry) and yogurt. Nani believes that they are a necessary snack for all trips, as they are dry and don’t require refrigeration if you leave out the cooked rice.
Servings: 6-8 people (about 15-20 theplas, depending on the size)
- 2 cups whole wheat flour
- 3/4 cup chopped methi (fenugreek leaves — you can find this in most Indian stores) – or alternatively, use finely chopped spinach
- 1 tsp. crushed chile (or to taste)
- 2 tsp. crushed ginger
- 1 tsp. salt
- 1/2 tsp. haldi (turmeric powder)
- 2 Tbs. canola oil + some extra for cooking the theplas
- 3/4 cup cooked white rice (optional – softens the theplas)
- 1/2 – 3/4 cup mashed potato flakes (optional — softens the theplas; available at most grocery stores)
- Approximately 1 1/4 cup of warm water
1. Add all the ingredients to a big bowl (or the food processor) except for the water. Mix well with your hands.
2. Slowly begin adding the warm water as you kneed the dough. Keep on adding water until you are able to make a big ball of very smooth, dough. If the dough gets too sticky, add a little sprinkle of wheat flour and/or a little bit of oil.
5. Cook the theplas on medium or medium-high heat using any type of flat pan. I use a cast iron pan, but this is not required.
6. Cook the thepla on one side for a minute or so. Flip it over. Add a little bit of oil to the cooked side and spread it evenly over the thepla with the back of your spoon. Then flip the thepla back over, spread a little more oil, and flip it back over. The theplas are done when they have light brown spots. Warning: cooking theplas creates lots of smoke! Don’t worry — this is normal. Just make sure you turn on your fan or open a window.