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Thursday, April 1, 2010

~ MASALA THEPLAS ~


Plain and simple, have it as a breakfast with pickles or with any meal as a substitute for chapati ... its a make ahead thepla & stays fresh for 24 hours, makes a good choice for snack or lunchbox filling too ...

RECIPE MAKES 12 THEPLAS

In a big bowl, add the following dry ingredients

4 cups Whole Wheat flour

4 teaspoons salt

1/4 teaspoon haldi

6 teaspoons Red Chilli Powder

1/2 teaspoon Ajmo

1/2 teaspoon Jeera

1/3 cup oil

Mix all these ingredients very well. Then add 1 + 3/4 cup water & make a soft dough. Knead well for 2-3 minutes till all spices have blended well.

If you feel dough is slightly sticky, sprinkle a tablespoon of dry flour on dough, apply some oil on your hands & knead the dough again.

Make 12 equal portions. Make a flat patty like we make for chapatis.

Take 1 portion, roll into a thin thepla. You will need some flour for rolling & dusting.

Heat a non-stick flat pan on little more than medium flame. Once its hot, add the thepla to the pan. In few mins, the color of thepla will change & you see some bubbles formation.

Flip thepla on the other side & let it cook for few more minutes on the other side too.

Apply less than a teaspoon of oil on top side of the thepla. Flip & press with the spatula that has a big flat base so the air bubble expands & thepla puffs up on the pan itself. There will be golden brown spots & should be evenly cooked.

Flip on the other side & let the thepla absorb remaining oil thats left on the pan.

Keep a dish with holes on a bowl as a base so hot air can circulate out. Keep thepla on this dish.

Repeat for all theplas & let them cool to room temperature. Then stack them & store in an airtight container.

Can be made ahead before serving as they remain soft due to pan frying. Stays fresh for upto 24 hours at room temperature. Makes a good lunch or snack box filling too.

Serve with Mango pickle / Mango chunda or any other sabzi.

Prepare & enjoy !!!

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