Mixed Flour and Vegetable Thepla

Thepla, a staple bread from Gujarati kitchens is nutritious and can be served for any meal of the day. The bonus point is that one doesn't need to go through the hassle of preparing a side dish to go with them. A spicy pickle and yogurt on the side will do, the two staple ingredients of any Indian kitchen. Theplas remain softer for longer periods unlike the regular rotis and therefore are ideal to get packed in a lunch box, a picnic basket or as a travel food.

I gave a small twist to the traditional recipe adding a blend of flours and vegetables to make it more healthier and filling. You can customize the recipe by adding flours you have on hand and raw vegetables you think would work in theplas. Adjust the spice quantities if serving little ones and they can eat them directly with some ghee smeared over them, if preferred. You can find the classic methi thepla recipe here and oats thepla here.

Ingredients: (Make about 12 theplas)
1 and 1/4 cup wheat flour (gehu ka atta) + extra for dusting
2 tbsp. chickpea flour (besan)
2 tbsp. amaranth flour (rajgire ka atta)
2 tbsp. millet flour (bajre ka atta)
2 tbsp. sorghum flour (jowar ka atta)
1/8 tsp. ground turmeric
Salt to taste
1 inch piece ginger + 2 -3 green chillies (adjust the quantity as needed)
or
1 tsp. ginger - green chillie paste (or adjust as needed)
1/4 cup fresh / frozen green peas
1/2 cup roughly chopped fenugreek greens / methi
1 carrot, peeled and grated
1 tsp. white sesame seeds
1/3 cup yogurt (I used homemade fat-free yogurt.)
1 tsp. oil + extra to toast theplas (I used canola oil.)
Water as needed

Method:
1. Pulse the flours, salt, turmeric, ginger - green chillies (if not using paste) and peas in a food processor until ginger, chillies and peas are chopped into fine bits. Or just coarsely grind the peas alone.
2. Transfer the ingredients to a mixing bowl and add all the remaining ingredients except water. Form a firm dough adding water if needed, in small increments. (You may need a tbsp. or two of water.) Finally add a tsp. of oil and knead for few seconds.

3. The final dough should be soft and pliable, easy to roll into a ball. If it is sticky, add flour as needed and knead it to make it firm. In case it is too dry, add a little water and knead. Cover and set aside for about 30 minutes. Divide the dough into 10 - 12 balls or make lemon sized balls.

4. Work with one flour ball at a time, keeping the rest covered. Coat a ball with flour and press slightly to flatten it. Roll it into a thin circle of about 5 inches diameter, dusting the work surface with flour if needed. (Theplas can be rolled and toasted simultaneously. In case of novice cooks, a few theplas can be rolled before turning on the stove so that the process would not become overwhelming.)  

5. Heat a cast iron or non stick griddle over medium heat. Place the rolled thepla on the pan and cook until the surface appears bubbly. Flip it and add 1/2 tsp oil around the edges and run the backside of the oily spoon over the surface of the thepla just to coat it with oil. Press the edges down with a spatula to cook evenly. As soon as the brown spots appear on the bottom side, flip it once more, cook for 10 seconds or so and transfer it onto a plate.

6. Repeat the steps 4 and 5 until all the theplas are made. 
7. Serve them with some Indian style spicy pickle / achaar and yogurt. Lightly smear with ghee if serving kids.

This post is an entry for Blogging Marathon #97 and BM - 'Kids' Delight' event hosted by Renu this month with 'Travel Food' theme.


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