Gujarati Sada Thepla (Spiced Gujarati Flatbread) – the simplest form of spiced flatbread from Gujarat. Very often the first question asked by people in the morning in any Gujarati household is “What’s for breakfast?” and every so often the answer is theplas. In Indian, thepla are prepared on average every alternate morning. Here in the UK, thepla are a treat and are made less often.
Thepla are made with whole wheat flour otherwise known as atta or chappati flour with a mixture of dry spices like turmeric, red chili powder and asafoetida and fried to make sada thepla. The more popular version of thepla is methi thepla where fresh fenugreek is added to the flour.
Earlier in the week, I was having a debate about whether thepla and paratha are the same type of flatbread with different names in according to different regions of India. The answer is no. Thepla & paratha are two very different Indian flat-breads from difference regions of India. Thepla are primarily a Gujarati flatbread and have an authentic yellow colour whereas parathas are primarily Punjabi and are brown in colour. Also when making thepla, ingredients are usually added into the flour and kneaded into the dough. Parathas are usually stuffed with potatoes, veggies or dal. While whole wheat flour is the base of theplas, they can also be made with a combination of flours whereas parathas are made with whole wheat flour alone. Lastly, thepla can be kneaded with yogurt and water whereas parathas are kneaded with water. So as you can see there are differences which can make a world of difference when make and cooking these two breads. The texture is very different when you consume them too.
The best manner in which to make Gujarati thepla is in the dough and the way in which they are fried on the tawa. Here are some tips to ensure you make the best theplas:
- The dough should be kneaded using hot water which will aid in making the theplas nice a soft.
- Ensure the dough is nice and soft. Stiff and firm dough will make the thepla hard and crispy.
- Allow the dough to rest for about 10 minutes before you begin to roll them.
- Fry the thepla on a medium heat without too much pressing to prevent them from becoming hard.
- If you are making thepla for travel, adding extra oil when fry will increase the shelf life of the thepla.
Enjoy with yogurt, chaas, or pickle and a nice mug of masala chai.
Gujarati Sada Thepla (Spiced Gujarati Flatbread)
Ingredients
500g organic whole wheat flour or atta
1 ½ teaspoons organic red chili powder
1 ½ teaspoons organic turmeric powder
1 teaspoon organic asafoetida
1 ½ teaspoons organic sesame seeds
Sea salt as required
Organic olive oil
Olive oil for roasting theplas, as required
Method
- In a large mixing bowl, add whole wheat flour.
Whole wheat flour or chappati flour - Add all the spice powders, sesame seeds and salt.
Chappati flour with turmeric, red chilli powder, asafoetida, salt and sesame seeds - Add 1 ½ tablespoons olive oil.
Olive oil added to flour - Add hot water.
Hot water added slowly to knead the dough - Start mixing together the flour and spices with a rolling pin or wooden spoon.
Mix dough with wooden rolling pin or spoon until cool enough to handle - Continue to combine and add more hot water as required slowly.
Additional hot water added to flour - Once the dough begins to bind together and is cool enough to handle, start kneading with your hands.
Kneading the dough with hands - Continue to knead with your hands to bring the dough together.
Knead the dough for 5 minutes for a smooth soft elastic dough - Add some oil to the dough to smooth and seal it.
Oil added to seal the dough - Allow the dough to rest for 10 minutes.
Dough sealed with oil - Make a small lemon sized ball with the dough and flatten.
Dough ball flattened - Begin to roll softly and then lightly dust with plain whole wheat flour.
Dough dusted lightly with flour - Roll to a 5-6’ diameter.
Dough rolled to a 5-6′ diameter - Place on a heated tawa or skillet.
Placed on a heated tawa - After about 5-7 seconds turn to the other side.
Thepla turned - On the cooked side, lightly spread some oil.
Oil spread on slightly cooked side - Turn once again. You will hear the oiled side sizzle and splutter slightly.
Oiled side turned to cook - Spread oil once again on the dry side.
Oiled on second side - Turn once more to cook the final oiled side.
Turned for a final time - Remove from heat and place on paper towel. The thepla should be golden brown and soft in texture.
Thepla placed on paper towel - Repeat this with the entire dough.
- Thepla are now ready to serve! Thepla go well with sweet mango pickle called chundu, bateta nu shak, sweetened yogurt, masala chai or chaas.
Gujarati Sada Thepla (Spiced Gujarati Flatbread)
Best Wishes,
Krishna
Cooking With Krish 