A very common staple in Gujarat to reuse the leftover rice or kichadi and make thepla (flattened bread). The leftover rice is usually combined with gram flour/besan or rice flour, asafoetida, coriander leaves etc. The beauty of these thepla’s are that they are not rolled with a rolling pin, but patted with the finger onto wet cloth. What you add to the thelpa, can vary from finely chopped cabbage, finely chopped onions, green chillies or none at all.  

Absolutely delicious thepla's or parathas or flat bread, as you wish to call them, are made from sweet potatoes, combined with cumin, coriander leaves and whole wheat flour, makes a healthy snack or a breakfast. Sweet potatoes are high in beta carotene and a fibrous and nutritious vegetable. The soft nature of this paratha, makes it’s a great snack for children as young as 10 months. It can also make a great lunch box. Serve it with a vegetable, a pickle, some honey, or just have it plain, they are a good to go meal!

A healthy Indian flat bread made with spiced yellow lentil (split moong dal). The moong dal is steamed and spiced with some mango powder to give it some tanginess, some sugar, to enhance the flavor and not to miss the garam masala and freshly chopped coriander leaves.