- - Road trips and picnics
- - Breakfast joints in Ahmedabad & Vadodara
- - Gujarati thali restaurants
- - Dhabas across highways
- - Home kitchens as a winter and daily breakfast essential
- - 2 cups whole wheat flour
- - 2 tbsp besan (optional, for softness)
- - 1 tsp turmeric
- - 1 tsp red chilli powder
- - 1 tsp cumin powder
- - ½ tsp ajwain
- - Salt to taste
- - 1 cup finely chopped methi (fenugreek leaves)
- - 1-2 green chillies, chopped
- - 1 tsp grated ginger
- - 1-2 tsp curd (optional for extra softness)
- - 2 tbsp Purti Sunlife Refined Sunflower Oil (for dough)
- - Purti Sunlife Oil as needed for roasting
- 1. Prepare the Dough
- - In a mixing bowl, add wheat flour, besan, turmeric, red chilli powder, cumin powder, ajwain, and salt.
- - Add chopped methi leaves, green chillies, and ginger.
- - Pour in 2 tbsp Purti Sunlife Oil and mix until the flour becomes crumbly.
- - Add curd (optional) and begin kneading with water.
- - Knead into a soft, smooth dough.
- - Cover and let it rest for 10 minutes; this improves the texture and flavour.
- 2. Cook the Theplas
- - Pinch medium-sized dough balls.
- - Roll each into a thin, even round thepla.
- - Heat a tawa on medium flame.
- - Place the rolled thepla onto the hot tawa until small bubbles appear.
- - Flip and apply a little Purti Sunlife Oil around the edges.
- - Press gently with a spatula to ensure even cooking.
- - Cook both sides until light golden brown spots appear.
- - Repeat for all the theplas.
- - Fresh curd
- - Spicy mango pickle
- - Green chutney
- - Masala tea for a complete winter breakfast experience
- - Winter mornings
- - Travel meals
- - Lunchboxes
- - Light dinner or evening snack
- - Add curd only if you like softer theplas - it helps retain moisture.
- - Resting the dough improves elasticity and flavour.
- - If methi is slightly bitter, add a pinch of sugar to balance the taste.
- - Using Purti Sunlife Oil ensures light, non-greasy theplas with a pleasant aroma.
- - Store cooked theplas wrapped in a cloth to keep them soft during travel.
