Secret To The Softest Gujarati Theplas

This is a recipe that I learnt from my mom over Zoom when I couldn’t go see her & the kids were missing nani ke haath ka khana. I never bothered to learn how to make it till now because mom always made it. So why bother! Now that I have her special recipe, I have been dishing out the softest theplas. I wanted to share the recipe with you which includes a secret ingredient that makes the theplas super-soft. Check it out!

Say the word ‘thepla’ and every Gujju will grin with pleasure.

This is a recipe that I learnt from my mom over Zoom when I couldn’t go see her & the kids were missing nani ke haath ka khana. I never bothered to learn how to make it till now because mom always made it. So why bother!

Now that I have her special recipe, I have been dishing out the softest theplas. I wanted to share the recipe with you which includes a secret tip that makes the theplas super-soft.

This versatile roti is a great travel snack, perfect to nibble on with a garam cup of chai or a wholesome meal can be made out of it with a simple moth ki sabzi & achaar as accompaniment.

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Ingredients

Gehun Atta
Methi/ Fenugreek Leaves
Grated Bottlegourd/ Lauki
Turmeric/Haldi
Salt
Red Chilli Powder/ Lal Mirch
Coriander Cumin Powder/ Dhania Jeera Powder
Asafoetida/ Hing
Oil
Dahi
Sesame Seeds/Til

Method

Take atta in a bowl and mix in the greens, haldi, lal mirch, dhania jeera powder, hing
Tip in some oil, curd, white til and start kneading the dough
Add the grated lauki and salt mix well to form a dough
Add just enough water to help it combine
Grease your hands with a little oil and knead some more once it comes together
The dough shouldn’t be too soft – don’t worry your theplas will be super soft though
While the tawa is heating, take medium size balls, squash a little and roll out
The thepla should be as thin as you can get it
The flame should be on high & the tawa nice & hot before you put the thepla on it
Put a little oil on both sides and let it cook
You can eat it with curd and pickle.

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