Onion Thepla Recipe
Onion Thepla Recipe is an easy and quick flatbread that is delicious and simple to make. Thepla is a popular Recipe in Gujrat and these can be had along with your everyday subzi.
Onion Thepla Recipe is an easy and quick flatbread that is delicious and can be had along with your everyday subzi. Caramelized onions with Indian spice powders is added into the atta or the wheat flour and then kneaded to form a dough. The dough is then rolled thin to form a round shape which is cooked on tawa on either side till there are brown spots on either side. This is one of the way to add in an extra crunch and flavor to your everyday paratha.
You can pack Onion thepla into your kids lunch boxes or your office lunch boxes with any sabzi, pickle or raita of your choice. It can also be had for dinner with a simple sabzi by the side.
If you are looking for more Thepla recipes here are some :
- 2 cups Whole Wheat Flour
- 2 Onion , finely chopped
- 1 Green Chilli , finely chopped
- 1 inch Ginger , finely chopped
- 3 cloves Garlic , finely chopped
- 2 teaspoon Garam masala powder
- 2 teaspoon Amchur (Dry Mango Powder)
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Black pepper powder
- Salt , to taste
- 1 tablespoon Sunflower Oil , for the dough
- Ghee , or oil for making the Theplas
How to make Onion Thepla Recipe
To begin making the Onion Thepla Recipe, we will first heat a kadai with oil, add cumin seeds and allow it crackle for few seconds.
Add in ginger and garlic and saute till they turn soft, add chopped onions and cook until they turn golden brown.
Once done add green chilies and all the spice powders like the garam masala powder, amchur powder, turmeric powder, pepper powder and salt to taste and mix well, cook for another few minutes till well combined and cooked and turn off the heat.
Allow it to cool down and add this sautéed onions into a bowl with the wheat flour and oil. Add water little by little and form a firm dough which is not sticky.
Rest for at least 10 minutes and shape them into medium sized balls.
Dust it with wheat flour and roll it gently to make a Thepla. The diameter of the thepla depends on how thin or thick you want it to be. Repeat the same process with the remaining dough portions.
Preheat the skillet on medium flame. Place the rolled thepla gently on it and cook on both sides, using oil or ghee till the thepla have brown spots on either side.