Gujarati Thepla Bread (version 2) Recipe - Makes 16

Gujarati Thepla Bread (version 2) Recipe

137 calories each



Ingredients

285g (10 oz) chapatti (whole wheat or atta) flour
140g (5 oz) chickpea (besan or garbanzo) flour
2 tablespoons (30ml) dried fenugreek leaves (kasoori methi), finely chopped
1/2 teaspoon (2.5ml) chilli powder
1/2 teaspoon (2.5ml) cumin seeds
1/2 teaspoon (2.5ml) salt
1 tablespoon (15ml) vegetable oil
3/4 cup (190g or 6.5 oz) unsweetened natural yogurt
4 teaspoons (20ml) vegetable oil, for brushing


Method

Put the chapatti flour, chickpea flour, dried fenugreek leaves, chilli powder, cumin seeds and salt into a large mixing bowl and mix well
Sprinkle in the vegetable oil and mix well
Add half of the yogurt and mix well
Keep adding a little more of the yogurt and mixing until you have a firm dough
Knead the dough for 10 minutes and leaves to rest for 15 minutes
Split the dough into 16 equal pieces and roll each piece into a round ball
Take one of the dough balls, press gently on the top so it is flattened a little, put onto a lightly floured surface and roll into a round that is 10cm (4 inches) in diameter
Repeat the above rolling with all of the dough balls
If you do not want to cook and eat all of the theplas right now then freeze the uncooked dough rounds that you do not want now by putting them into a big plastic bag with a non-stick separator (such as kitchen film) between each uncooked thepla and then putting the big plastic bag into the freezer (you can defrost the theplas at a later date and then just cook them)
Heat the oven to 150C (300F) to keep the cooked theplas warm
Heat a large frying pan over a medium heat without using any oil
The following timings are approximate and are dependent on the temperature of your frying pan
Put the first uncooked thepla dough round into the frying pan and cook until it starts to bubble (40-120 seconds) then flip the dough round over and cook until the underside starts to brown (between 20-70 seconds, checking the underside about every 10 seconds)
Remove the cooked thepla from the heat, brush 1/4 teaspoon (1ml) of vegetable oil over the top side of the thepla, wrap the thepla in aluminium foil (to keep the thepla moist) and put into the oven to keep warm
Repeat the above cooking process until all of the thepla are cooked
Serve warm


Recipe submitted on 1 September 2016

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