Gujarati Thepla Bread (version 1) Recipe - Makes 16

Gujarati Thepla Bread (version 1) Recipe

126 calories each

Taste Rating = 8     Heat Rating = Mild



Ingredients

1 cup (255g or 9 oz) unsweetened natural yogurt
1 teaspoon (5ml) salt
1/2 teaspoon (2.5ml) ground turmeric
1/2 teaspoon (2.5ml) chilli powder
1 teaspoon (5ml) ground cumin
1 tablespoon (15ml) garlic paste
2 tablespoons (30ml) dried fenugreek leaves
1/3 cup (80 ml) fresh coriander (cilantro) leaves, finely chopped
3 cups (345g or 12 oz) chapati (atta or whole wheat) flour
2 tablespoons (30ml) vegetable oil
1/2 teaspoon (2.5ml) vegetable oil, for the resting dough
8 teaspoons (40ml) vegetable oil, for smearing on the cooking theplas


Method

Put the yogurt into a medium bowl and sprinkle in the salt, ground turmeric, chilli powder, ground cumin, garlic paste, dried fenugreek leaves and fresh coriander (cilantro) leaves, mix well and set aside
Put the chapati flour into a large mixing bowl, make a hole in the middle of the flour, tip the 2 tablespoons of vegetable oil into the hole and mix well until all of the vegetable oil has been evenly absorbed into the flour
Add the yogurt mixture to the large mixing bowl and mix well, kneading the ingredients together
Once the ingredients have been completely mixed, add 1/8 cup (30ml or 1 fl oz) of warm water and mix/knead this into the dough
Keep adding warm water and kneading it into the dough until you have a smooth and pliable dough (you may need to add between 1/4 cup and 1/2 cup of warm water to get the right consistency)
Roll the dough into a large ball, smear the 1/2 teaspoon of vegetable oil all over the dough, put the dough ball back into the large mixing bowl, cover with a clean cloth and set aside so that the dough rests for 30 minutes

Remove the rested dough from the mixing bowl and knead for 2 minutes
Split the dough into 16 equal pieces and roll each piece into a dough ball
Sprinkle some chapati flour onto a clean surface ready to roll the dough
Take one of the dough balls, set it on the floured surface, press on the top to flatten it a little, lightly cover both sides of the dough with the flour, roll the dough into a flat round of about 15cm (6 inches) across and set aside the dough round (keep dusting the dough with the chapati flour if it starts to stick)
Repeat the above process until you have rolled out all of the dough balls
If you do not want to cook and eat all of the theplas now, you can freeze the uncooked dough rounds and then defrost/cook them later. Stack the dough rounds with any kind of non-stick separator and then put the stack into a large plastic bag before putting into the freezer

Note that the following timings are approximate and you need to adjust them to apply to your ingredients and the temperature of your frying pan or tava.

Preheat the oven to 140C (280F) to keep the cooked theplas warm
Heat a large frying pan or tava over a medium heat without any oil in it
Once the frying pan/tava is heated, you can start cooking the theplas
Put the first dough round into the frying pan/tava and cook until the underside starts to brown a little (80-140 seconds), checking the underside about every 20 seconds
Flip the dough round over and cook until the underside starts to brown a little (30-60 seconds), checking the underside about every 10 seconds
Smear 1/4 teaspoon (1ml) of vegetable oil over the top side of the thepla, flip the thepla over and cook until the thepla starts to bubble (30-60 seconds), pressing gently down on the thepla with a spatula to help this happen
Smear 1/4 teaspoon (1ml) of vegetable oil over the top side of the thepla, flip the thepla over and cook until the thepla starts to bubble again (30-60 seconds), pressing gently down on the thepla with a spatula to help this happen
Remove the cooked thepla from the frying pan/tava, optionally smear the thepla with ghee or butter, wrap in kitchen foil to stop it drying out and put it into the oven
Repeat the cooking process with the remaining dough rounds until all of the theplas are cooked
Serve warm

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Recipe submitted on 5 March 2016

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