Shaswati Plain Thepla is a popular Indian flatbread that originates from the state of Gujarat. It is a nutritious and versatile dish that is commonly enjoyed for breakfast, lunch, or as a snack. While thepla can come in various flavors, plain thepla refers to the basic version of this bread.
INGREDIENTS
1cup-240ml; 1tablespoon – 15ml ; 1teaspoon – 5ml;
Ingredients for thepla dough
Atta – 1 cup
Salt to taste
Turmeric powder – ¼ tsp
Red chilli powder – ¼ tsp
Ajwain – ½ tsp
Hing (Asafoetida) – ¼ tsp
Vegetable oil – 3 tbsp
Water – to make a soft dough
To make the pickle
White mustard – ½ tsp
Green chilli (Less spicy) – 2 pieces
Turmeric powder – a pinch of
Red chilli powder – a pinch of
Salt to taste
Oil to sallow fry the thepla
How to make plain thepla
1. Begin with preparing the thepla dough. In a mixing bowl, combine atta (whole wheat flour), salt, turmeric powder, red chilli powder, ajwain (carom seeds), and hing (asafoetida).
2. Add vegetable oil to the dry ingredients and mix well to incorporate the oil into the flour mixture.
3. Gradually add water little by little and knead the dough until it forms a smooth and soft consistency. Adjust the amount of water as needed to achieve the right texture.
4. Once the dough is ready, cover it with a clean cloth or plastic wrap and let it rest for about 15-20 minutes. This will help in making theplas soft and easy to roll.
5. To prepare the Pickle, take a small bowl, combine crushed white mustard, big slices of less spicy green chillies, turmeric powder, red chilli powder, salt, and mustard oil.
6. Mix all the ingredients well to form a smooth paste. Adjust the seasoning according to your taste preference.
7. Set aside the pickle mixture for a few minutes to allow the flavors to blend together.
8. It’s time to make Thepla, divide the rested dough into small equal-sized portions and roll them into balls.
9. Take one dough ball and flatten it slightly with your palms. Add drop of oil and roll it out into a thin, round disc using a rolling pin.
10. Heat a tawa medium heat. Once hot, place the rolled thepla on the tawa.
11. Cook the thepla for a minute or until you see small bubbles appearing on the surface. Flip it over and apply a little oil on the cooked side.
12. Cook the other side for another minute, pressing gently with a spatula to ensure it is evenly cooked and golden brown.
13. Remove the cooked thepla from the tawa and keep it aside. Repeat the process for the remaining dough balls, rolling and cooking each thepla individually.
14. Serve the hot theplas with the prepared pickle on the side. You can also serve theplas with yogurt, pickle, or any chutney of your choice.
15. Theplas can be enjoyed as a breakfast dish, a snack, or as a part of a meal.
Note: You can store the remaining theplas in an airtight container once they cool down. They can be refrigerated and reheated when needed.
Enjoy your homemade thepla!
Here, you can read it in Bengali – প্লেইন থেপলা
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