For those not familiar with theplas, they are a sort of chapati/ paratha eaten in Gujarat. Theplas can be made either plain or with other ingredients like lauki, methi etc. What is nice about theplas is that unlike parathas or puris, they can be eaten without any accompaniment too. Roll it up and eat it as a snack with tea. Another plus point with theplas is that they stay soft and fresh for several days. In Gujarat, apart from being part of regular meals, theplas are taken while travelling and on outings. My kids used to take a huge amount of theplas when returning to college after vacations and it used to last them several days.
1 1/2 cups whole wheat flour
3 tbsp gram flour ( besan)
3/4 cup grated lauki
2 tbsp curd
1 tbsp oil
1/2 tsp red chilli powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
Salt to taste
2 green chillies ( optional)
1/2 inch ginger ( optional)
Oil to fry
Method: Peel and grate lauki. Add red chilli powder, cumin powder, coriander powder, turmeric powder and salt to it. If you want you can also add green chilli and ginger paste.
Mix well with the lauki and keep aside for few minutes. The lauki will release its juice. Now add the whole wheat flour and besan. Also add oil and curd. Knead well into a firm but smooth dough. If needed a little more curd can be added.
To make thepla keep a tava on the flame and let it heat a little. Roll out a thepla, just like a chapati. Place on the warm tava. Let it cook on one side and then flip it to the other side. Apply oil. Similarly apply oil on the other side also. Remove on to a plate.
Theplas can be enjoyed either hot or cold. If you intend to serve theplas later then you need to put little more oil to keep them soft. For immediate use less oil is needed.
Instead of wheat you can make theplas with a combination of bajra, jowar and besan. And in place of curd you can use water.
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