2 Types Of Theplas Recipe

2 Types Of Theplas

  • Prep Time
    30 minutes
  • Cook Time
    2 minutes
  • Difficulty Level
    Intermediate

2 Types Of Theplas are a popular dish of Gujarat.

2 Types Of Theplas are tasty options for long journeys. It tastes amazing with tea. It is an easy and healthy option to carry theplas along with you when you are traveling. The tips and suggestions will help you to prepare soft and how to increase the shelf life of thepla. So, try to make this recipe and share your feedback with us in the comment section.

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This is Recipe No. 3 Of IPL – Playoffs – ZPL Season 5 – Gujarat by a lovely Mom: Shveta Sheth

Tips and suggestions by the Mom Chef:

  • The thepla should be rolled out thin.
  • If a thin rolling pin is used, the thepla becomes thin.
  • Use more oil while cooking the thepla, to increase its shelf life.
  • Roast the thepla on high flame for a few seconds to make it soft.
  • You can store the thepla at room temperature for 5 to 6 days.

For more such exciting recipes like 2 Types Of Theplas, please click on the following links:

  1. Masala Pyaaz Lachha Paratha
  2. 3 Types Of Open Sandwiches
  3. Multi Layered Lifafa Paratha With Gujarati Kairi Pyaaz Ki Chutney

Current Recipe Rating

(4.5 / 5)

2 ratings

  • Recipe
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Ingredients

  • FOR PREPARING MASALA THEPLA :
  • Whole Wheat Flour / Gehu Ka Aata - 1 Cup
  • Gram Flour / Besan - 2 to 3 tbsp
  • Powdered Sugar - 1 tsp
  • Sesame Seeds / Til - 1/2 tsp
  • Salt - As per taste
  • Turmeric Powder / Haldi Powder - 1/2 tsp
  • Oil - 2 tbsp + As required
  • Curd / Dahi - 1 tbsp
  • Red Chilli Powder / Lal Mirch Powder - 1 tsp
  • Water - As required
  • FOR PREPARING METHI THEPLA :
  • Whole Wheat Flour / Gehu Ka Aata - 1 Cup
  • Gram Flour / Besan - 2 to 3 tbsp
  • Powdered Sugar - 1 tsp
  • Sesame Seeds / Til - 1/2 tsp
  • Salt - As per taste
  • Turmeric Powder / Haldi Powder - 1/2 tsp
  • Oil - 2 tbsp + As required
  • Curd / Dahi - 1 tbsp
  • Fenugreek Leaves / Hari Methi - 1 Cup Finely chopped
  • Ginger-Green Chilli Paste / Adrak-Hari Mirch Paste - 1 tsp
  • Water - As required
  • tsp = teaspoon
  • tbsp = tablespoon

Instructions

  1. FOR PREPARING MASALA THEPLA :
  2. Take whole wheat flour in a mixing bowl. Add besan, powdered sugar, sesame seeds, salt, turmeric powder, and oil. Mix well.
  3. Then add curd and red chilli powder. Mix well.
  4. Add water gradually to prepare a medium soft dough. Let it rest for 30 minutes.
  5. Take the medium-soft dough and make a round shaped circular peda from the dough. Dust it with flour and roll a peda to make a thin thepla..
  6. Meanwhile, heat a tawa. Place the prepared thepla on the tawa. Cook on one side.
  7. Flip it once it is slightly brown, apply oil on both sides, and cook it on a high flame. Slightly press the thepla while roasting it.
  8. Once done. Take it out to the serving plate.
  9. FOR PREPARING METHI THEPLA :
  10. Take whole wheat flour in a mixing bowl. Add besan, powdered sugar, sesame seeds, salt, turmeric powder, and oil. Mix well.
  11. Then add curd, ginger- green chilli paste, and fenugreek leaves. Mix well.
  12. Add water gradually to prepare a medium soft dough. Let it rest for 30 minutes.
  13. Meanwhile, heat a tawa. Place the prepared thepla on the tawa. Cook on one side.
  14. Flip it once it is slightly brown, apply oil on both sides, and cook it on a high flame. Slightly press the thepla while roasting it.
  15. Once done. Take it out to the serving plate.
  16. '2 Types Of Theplas' are ready to be served.

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