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This traditional Gujarati thepla is a versatile flatbread made with wheat flour, fresh methi leaves, and a blend of spices. The dough is kneaded to a soft texture with curd and oil, ensuring theplas stay soft and flavorful. Roasted on a tawa until golden brown spots appear, these theplas are perfect for serving with pickle, curd, masala chai, or garlic chutney. The addition of curd and oil makes them ideal for travel, as they remain...
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Mix wheat flour, methi leaves, curd, all spices, salt, sugar, and oil in a large bowl.
Add little water gradually and knead into a soft dough.
Cover and rest the dough for 10–15 minutes.
Divide the dough into small balls.
Dust each ball with flour and roll into thin circles like paratha.
Heat a tawa.
Cook one thepla until bubbles appear.
Flip and apply little oil on both sides.
Roast until golden brown spots appear.
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Add curd to the dough for softness.
Don’t make the dough too hard; keep it soft.
Add a little oil while kneading to enhance texture.
Store theplas in an airtight container for travel to keep them fresh.
Why is curd added to the dough?
Curd helps make the theplas soft and enhances their flavor.
Can I skip the besan?
Yes, besan is optional and can be omitted without affecting the recipe.
How do I ensure the theplas stay soft for travel?
Add curd and oil while kneading the dough, and store the cooked theplas in an airtight container.
What can I serve theplas with?
Theplas can be served with pickle, curd, masala chai, or garlic chutney.
Can I use dried methi leaves instead of fresh?
Yes, you can use dried methi leaves, but fresh methi leaves provide better flavor and texture.
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