A staple Gujarati accompaniment to any dish. It is similar to a paratha but has a unique taste of its own. Theplas are very useful to carry while travelling as they remain for atleast 2 days.
Ingredients : -
Atta (whole wheat flour) - 1 cup
Besan atta (chana dal flour) - 2 tbsp
Green chillies -2 (chopped)
Red chilli powder -1 tsp
Turmeric (haldi) - 1/2 tsp
Ginger & Garlic paste - 1 tbsp
Ajwain - 1 tsp
Asafoetida (hing) - a pinch
Methi (Fenugreek) leaves - 1/2 bunch (chopped)
Coriander (dhania) powder - 1 tsp
Cumin seeds (jeera) powder - 1 tsp
Salt to taste
Oil as needed
Process : -
1. Mix both the flours well.
2. Add methi leaves, salt and all the ingredients and mix well. Add enough water to make a dough and knead. Then add 1 tsp oil and knead it well till it is a soft dough .
3. Cover with a moist cloth and keep aside for 20 minutes.
4. Divide the dough into equal portions and make even size small balls.
5. Dust with atta. Cover and keep aside for 10 minutes.
6. Flatten each ball and roll into a thin, round chapati (Indian flatbread) , 5 inches in diameter.
7. Heat the griddle and roast each of the rolled out theplas one by one.
8. First roast one side, turn it upside down. Then put 1/2 tsp oil on the turned side and again turn it upside down. Repeat the same with the other side.
9. When evenly roasted remove it from griddle. Repeat this for all the balls.
10. Serve them hot with butter or chutney or curd.