healthy thepla recipe

(5") diameter circle using whole wheat flour for rolling.Heat a non-stick tava (griddle) over medium flame. Roll it out thinly into a  175 mm. Your feedback will help lots of cooking enthusiast try the recipe. Cover with a lid or a muslin cloth and keep it aside for 10 minutes. Remove and stack on a kitchen tissue to keep them soft. This will also help in preventing the dough from drying out and will make the This will allow the gluten strands to relax and make the dough more pliable. All  ! Flip too and fro and cook until they have some golden to brown spots on them. Hi Veena, Mita Hi Mita, make sure you are adding oil to the dough and kneading it very well. Rinse them well a few times.

After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Cover and rest for 20 mins.11. My aim is to help you cook great Indian food with my time-tested recipes. Preparation Time:  You are not signed in. We have a huge collection of Make the rest while you toast these.14. It makes a great travel food, like a baguette is to the French. You can substitute the pickle being served with these theplas with a bowl of  Dip one portion of the dough in flour, shake off the excess flour and flatten it lightly on the rolling board. Pour curd. If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. Stack them on a kitchen tissue to keep them soft.Serve methi thepla with curd, pickle or aam ka chunda. If the respective id is not registered, a new Tarladalal.com account will be created. We would love to hear from you. Cook until you see small bubbles. Make equal balls, flatten them and shallow fry on non stick pan. In a deep bowl, add the whole wheat flour. Kneading is very important for the theplas to be soft. Happy Cooking. Chop them finely and add to a mixing bowl.Add all the ingredients except oil to the mixing bowl. The curd is used here to make the theplas soft and to add a touch of protein and calcium. They are made with chopped fenugreek leaves, besan, and other spices. Most Gujaratis love eating their Theplas with curd or mango pickle known as aam ka chunda. Drain to a colander. Roll 5 of them and transfer them to a platform.

Flip and cook the other side of the When I made this I used only atta and skipped bajra flour. Reviews Add wheat flour and bajra flour.

Please sign in to access your cookbooksThepla ( Gujarati Recipe) recipe - How to make Thepla ( Gujarati Recipe)

First, the turmeric powder to give a little color to the The addition of oats into the recipe, add to the fiber and nutrition of the thepla. Heat a non-stick tava (griddle) and place the Thank u so much . Next transfer chopped fenugreek leaves, red chilli powder, turmeric, salt, garam masala, grated ginger, chilli and ajwain.5. The whole-wheat flour, the main ingredient of this  You can make few changes to this recipe and make plain or sada, lauki or mooli thepla.To make plain or sada thepla just skip millet flour,besan, methi leaves & curd from the list of ingredients mentioned in the recipe card below.Replace methi with half cup grated bottle gourd or radish to make lauki or mooli thepla.If you are keen to use millets then you can use bajra (pearl millet) & jowar flour (sorghum).Besan enhances the flavor and increases the protein content in the dish.Always use curd or yogurt along with millet flour and besan to make soft theplas.However curd reduces the shelf life so they should be consumed with in 5 to 6 hours if kept at room temperature.Please note that using millet flour and besan makes the theplas slightly hard.

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