Monday, April 5, 2010
Yet another popular version of theplas in which either can be used lauki (dudhi), any other squash (like zucchini) without compromising on the taste ... make ahead theplas that stay fresh for 24 hours, a good choice for lunch/snackbox fillings too ...
RECIPE MAKES 12 to 14 THEPLAS
In a big bowl, add the following ingredients
1 cup grated lauki (dudhi) or any other squash (like zucchini)
1/4 cup fresh cut cilantro or spinach leaves or methi leaves (whichever flavor you like)
3 cups Whole wheat flour (you might need another 1/2 cup wheat flour if lauki is oozing out too much water)
1/3 cup oil
4 teaspoons salt (to taste)
1/8 teaspoon haldi
4 teaspoons Red Chilli Powder
1/2 tablespoon Ginger Paste
1 tablespoon Garlic Paste
1 tablespoon Green Chilli Paste
Mix all the above dry ingredients very well to blend all the masalas, oil in the flour.
Lauki (dudhi) oozes out lot of water, so check the consistency of dough. If its still dry, just add another 1/4 cup water & knead the dough.
If lauki has oozed out lot of water, you might not even need additional water. The dough will bind on its own with lauki water.
If dough feels very sticky after kneading, add 1/2 cup dry whole wheat flour on the dough, apply oil on your palms & knead the dough again. This will absorb all excess moisture & make a soft dough.
You can apply oil on the dough & let it rest for 30 mins (if it feels too soft, keep it in the fridge)
OR you can put it in an airtight container & make theplas in the morning for tiffin box fillings.
Make 12 to 14 equal portions depending on how thick you want it. You will need additional dry flour to roll the dough.
Roll one portion into a thepla. (like chapati)
Heat a non stick pan (tavi) on little more than medium flame. Once it heats, put thepla on the pan. Let it cook till color changes & 2-3 bubbles appear.
Flip, cook on the other side. Apply about 1 teaspoon oil on top side, flip & press with a spatula that has a wide base, puff up the air bubble in the thepla completely.
Flip thepla on the other side. Let it absorb all the oil thats left on the pan.
Keep a dish that has holes on a bowl. Keep thepla to cool on it so air circulates out of the thepla.
Repeat for all theplas. Once they are at room temperature, stack & store in an airtight container.
Serve hot with any sabzi, pickle, dahi, raita & salad. Leftover theplas taste great with spicy pickles.
Prepare & enjoy !!!
Posted by falguni at 4:36 PM