Gujarati Thepla | Masala Roti Recipe

Thepla or masala roti/paratha come people call it used to be one of regular lunch box during our school days and something of which we never get bore no matter how frequently it's made.  It's suitable for lunch box cause we can simply pair it up with any simple stir fry or even with pickle or curd.  Methi thepla is the popular thelpa recipe but when methi/fenugreek leaves not in season then this plain thepla comes handy and a good change from usual ajwain or plain paratha.


For me like most of the paratha I like to eat thepla dunk in tea and relish it that's the best combo for any time ever for dinner I like thepla with tea than any side dish as I make thepla mostly for dinner than for breakfast.

Theplas are very good for travelling as it stays good for 1-2 or even more days making it ideal for picnic or travel and it's very easy and quick to make. One of my ex-colleague lunch box every day used to be thepla mostly with mango pickle as thepla stays soft for long time and yes he used to be a Gujarati so it was not a surprise.

Try this for your kids lunch box they will love it make it less spicy, you can also roll it up like frankie so they can easily eat without mess and ya do try it with tea combo it's really fab coffee works too but not as great as tea :)

Thepla | Masala Roti Recipe

Author: Priti | Category: Main Course | Cuisine: Gujarati - Indian
Prep time: 15 Minutes | Cook time: 20 Minutes | Total time: 35 Minutes
Yields: 12-14 Theplas

Ingredients:
Wheat Flour - 2 Cups + dusting
Chili Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Salt - 1/2 tsp or to taste
Curd/Yogurt - 2 tbsp 
Oil - 2 tsp + for cooking thepla
Water - To Knead

Method:

1. In a large bowl or plate take flour, red chilli, turmeric, salt and oil, curd and rub with hands to mix everything well.
2. Add water in small quantity and knead dough into smooth dough.  Cover with a damp cloth and keep aside for 10 minutes or 30 minute if you have time. ( I added flour for dusting in bowl and them remember to take picture so dough looks like this)

3. Knead dough for again 1-2 minute and divide into equal portion.  Roll each portion in to smooth balls and flatten them. Dust with flour and and roll into medium size (around 5" to 6") roti.

4. Heat a tawa or pan, place rolled thepla and cook for 1-2 minutes or until bubble starts to appear. Turn thepla and apply oil or ghee all over; turn over another side and apply oil/ghee again, cook both sides until light brown patches appear around 1-2mins  sides each side.  Repeat step 3 and 4 for remaining dough.

Serve warm or at room temperature with any curry or curd, pickle.

Notes

• Curd/Yogurt helps to keep thepla soft for longer time so it's better to use it. If you run out of curd then just ignore it's fine too.
• You can add 2-3 tbsp of besan/chickpeas flour too but that is done with methi thepla more than this plain version.
• You can add chopped methi/fenugreek leaves to make it was methi thepla.

Have a nice day.