उंगलियां चाटते रह जाएंगे घरवाले, नोट करें गुजराती स्टाइल थेपला बनाने का आसान तरीका – recipe how to make soft gujarati methi thepla at home in hindi tvism
The food of Gujarat is known for its sweet and sour taste. Many things like Dhokla, Khaman, Khandvi, Thepla, Fafda-Jalebi, Undhiyu, Khakhra, and Dal Dhokli came from the streets of Gujarat and are eaten with great gusto across India today. Similarly, the name of a thing like roti is ‘Thepla’. The mild bitterness of fenugreek and the sourness of curd when mixed with wheat flour and gram flour gives a very good taste. It is eaten with pickle, curd or hot tea which is quite tasty.
Trick to make Thepla
Most of the people complain that their thepla is hard like papad but if a Gujarati makes it then it is quite soft. Actually, there is a science behind the thepla that Gujarati people make. The best way to make soft thepla is to knead the flour and use the right proportion of spices. To make thepla, you need finely chopped fresh fenugreek, wheat flour and a little gram flour. Gram flour adds that special aroma to it which makes it different from ordinary paratha.
Ingredients required for thepla
- 2 cups wheat flour
- half cup gram flour
- finely chopped fenugreek
- ginger paste
- turmeric powder
- chilli powder
- Salt
- Celery
- oil for moyan
- Curd
Thepla recipe
To make thepla, mix wheat flour and gram flour well. Then add finely chopped fenugreek, ginger paste, turmeric powder, red chili powder, salt, celery and mix. Then knead it with the help of curd.
Use water only if necessary. The dough should neither be too hard nor too soft. After kneading the dough, apply some oil on it and leave it for 10-15 minutes. This step is most important because during this time the dough sets so that the thepla will not tear while rolling and will remain soft even after putting it on the pan.
Take these precautions while baking
Thepla is always rolled thinly. While putting it on the pan, keep the flame medium to high. On low flame the thepla dries and becomes hard. Apply light oil on both sides and fry it until golden brown spots appear on it.
Do not cook it by pressing it too much. As soon as it gets cooked, immediately place it in a cloth or casserole so that its steam makes it even softer.
How to store thepla
The biggest feature of Thepla is that it lasts comfortably for 3 to 4 days. If you are going out somewhere, keep it wrapped in cotton cloth instead of aluminum foil. You can serve it with mango chhunda (murabba) or green chilli pickle.
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