Thepla is a Indian flat bread just like roti, but spiced up and flavored with herbs or greens. This bread can be eaten as it is for snacking or served with simple dal or pickle for dinner. It also stores well for 3-4 days at room temperature. The addition of yogurt not only makes the bread softer, it also brings down the heat from the spices. Next time i would like to add minced green chili and garam masala to my theplas. Feel free to add your favorite spices and enjoy'em warm. And here goes the recipe,
1 1/2 cups Whole Wheat Chapathi Flour
1 tbsp Canola Oil
1/2 cup Plain Yogurt
1 tbsp dried Fenugreek Leaves
2 tbsp fresh Cilantro (minced)
1 1/2 tsp minced Garlic
1/4 tsp Turmeric powder
1/2 tsp Red Chilli powder
1/2 tsp Cumin powder
3/4 tsp Salt
2-3 tbsp warm Water
- In a big bowl with whole wheat flour, pour oil and mix well with your hands to incorporate the oil into the flour.
- In another bowl, add the yogurt, and mix together the fenugreek leaves, cilantro, garlic, turmeric powder, chili powder, cumin powder and salt.
- Now pour the yogurt mixture to the flour and start kneading gently. Slowly add water 1 tbsp at a time and knead to bring the dough together.
- Prepare a smooth and well-hydrated dough, smear oil on top, cover it with plastic wrap and let rest for 20-30 mins.
- Take a lime-size dough dusted with flour and flatten the dough with a press or rolling pin, meanwhile heat the tawa/griddle.
- Place the flattened dough on the hot griddle (smear oil if you want to) and gently press with the back of the spatula.
- Let cook for a couple of mins and flip the bread and cook for another min, until you see golden brown spots on the bread.
- Serve hot with pickle or thokku. Store'em in a thermal food container until ready to eat.