Thepla is spiced paratha from the state of Gujarat. Curd is used in the preparation of the dough. Adding curd makes the parathas soft. This is also a good travel food too. The popular thepla is methi. Another one is Doodhi. And it satisfies my theme for the blogging marathon.
Recipe adapted from Tarla Dalal
Yields - Around 12 nos, depending on the size
- Wheat flour - 1 cup
- Grated Lauki/BottleGourd - 1/2 cup
- Curd - 1/4 cup
- Salt -1/4 tspn
- Red chilli powder - 1/4 tspn
- Turmeric - a big pinch
- Oil to cook the theplas
Mix all the ingredients, except oil in a bowl. Make a soft dough by adding very little water. You will need not more than a tablespoon of water to make the dough. Curd and the juice from lauki is almost enough. Rest the dough for 15 minutes. Pinch lemon sized dough and roll like paratha.
Heat tawa and cook the parathas, both sides till you find brown spots. Smear little oil while you flip the thepla. The theplas remain soft even on cooling. I served with a simple aloo-gobi curry.
Check out what my fellow marathoners have cooked for the day.