How to make Thepla - SK Khazana -
You will always find theplas in a Gujarati home
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Whole wheat flour, Gram flour
Cuisine : Gujarati
Course : Breads
For more recipes related to Thepla - SK Khazana checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Paneer Kulcha aloo prantha Paushtik Bajre Ki Roti Spicy Rajma Parantha
Thepla - SK Khazana Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Thepla - SK Khazana Recipe
Whole wheat flour 1 cup
Gram flour 1/4 cup
Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Salt to taste
Fresh fenugreek leaves (methi) chopped 1/2 cup
Ginger-green chilli paste 1 teaspoon
Yogurt 1/4 cup
Oil 1 tablespo for basting
Method
Step 1
Mix together wheat flour, gram flour, chilli powder, turmeric powder, salt, fenugreek leaves, ginger-green chilli paste, yogurt and 1 tablespoon oil in a bowl and knead into semi-soft dough. Add 1 teaspoon oil and knead again. Cover with a muslin cloth and set aside to rest for 15 minutes.
Step 2
Dust worktop with whole wheat flour.
Step 3
Divide the dough into equal portions, lightly dust the portions with wheat flour and roll out into thin discs or theplas.
Step 4
Heat a non-stick tawa. Place a thepla on it and cook, turning sides and basting with oil, till evenly done on both the sides.
Step 5
Keep the theplas on a serving platter and serve hot with a bowl of chhunda.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
