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Thursday, 26 August 2010 05:38 |
This flat bread made from whole wheat flour and grated raddish, flavored with cumin, coriander and green chillies, rolled out thin makes a delicious tasting thin soft bread.
A favorite gujarati snack bread. Sit in a long distance train and if you find a Gujarati, you will find theplas. Just as said, its a great travel food, like a baguette is to a French man. You can eat it just about anywhere without any accompaniment, giving you the satisfaction that you have actually had something substantial to eat.
Makes: 12 - 15 theplas
Ingredients
2 cups whole wheat flour
2 tablespoons yogurt
1 cup grated radish
1 teaspoon cumin seeds
1 teaspoon turmeric powder
3 tablespoons finely chopped coriander leaves
2 tablespoons oil + Oil for cooking the thepla
Salt to taste
Method
Heat 2 tablespoons in a saute pan; add the cumin seeds, turmeric powder, grated radish, saltand saute until the radish becomes tender and soft. Turn off heat and allow it to cool.
Combine all the ingredients together to the above radish mixture and knead to a firm dough adding water only if required. The process of kneading with yogurt and the warmth of the hand can make the thepla dough very sticky and very soft. Add more flour if needed to reduced the stickiness and top of with a dash of oil to make it smooth from the outer.
Make 12- 15 lemon sized balls and roll them out as thin as you can to approximately 6 inches in diameter. Note tossing the dough in dry flour while rolling will prevent it from getting sticky when rolling them out.
With iron skillet on high heat, cook the rolled out theplas smearing about 1/4 teaspoon of oil on both side and until brown spots appear on the theplas. Remove from heat.
Continue the above with the remaining portions of the dough, stacking the cooked thepla’s one over the other. This will prevent them from drying and also preserve moisture.
Note that the theplas are cooked on high heat and hence cook very fast.
Serving Suggestions
Serve it as a snack with tea or coffee.
Serve for breakfast with chevdo and some pickle
Last but the least, serve it with a subzi of your choice
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Indian Recipes 
