Sometimes rotis are simply too boring, or unappealing in an Indian house. So we tend to cook a variety of different breads. Naans, Roomali Rotis, Puris have all started to grow popular and found around the world. One less well known bread is the Indian Thepla. This bread is usually mixed with “methi” (fenugreek leaves) plus some other spices and tastes great even by itself. The spice doesn’t come through too strong, just enough for flavour and aroma, much like many western breads.
The great part about Thepla is that unlike most Indian breads, this bread can be stored at room temperature for up to a week. It was in fact recently distributed throughout Nepal after the earthquake as emergency food. Below is our family recipe. Some people prefer to add sugar, and others will substitute all the milk for water. We find that the milk makes these theplas taste softer.
Servings: Makes about 12 theplas
120g high quality wholemeal flour
1 cup milk
15ml cooking oil
1 teaspoon Kashmiri chilli powder
1/2 teaspoon Turmeric Powder
1/2 tsp salt
1 teaspoon grated Ginger
1/2 cup finely chopped coriander leaves / fenugreek leaves
Water for binding the dough (around 1-2 tbsp)
12 tsp oil (keep aside for frying)
30-50g extra wholemeal flour for rolling.
1. Keep a little flour aside for rolling. Mix all the remaining of the remaining ingredients. Only use enough water to bind the dough until it is smooth, neither too soft nor too hard.
2. Let the dough rest for about 10-15 minutes.
3. Divide the dough into 12 rounds. Roll out individual rounds with a rolling pin about 20cm (use extra flour for dusting the board whilst rolling).
4. Heat a flat pan and put individual thepla, one at a time, spread 1/2 tsp oil on either side and cook on a medium to high fire, pressing lightly till light brown spots appear on it.
5. Finish all the 12 rounds and serve hot or cold with any curry, yoghurt, pickle or roll it and have it plain.