Masala Thepla

Breakfast? Tiffin-box?? Long-distance journey??? All problems… One solution!!! 
Roll it with Chhunda… Have it with ‘Chai ki Chuski’… Or grab one with ‘Chilled Yogurt’.. It gives a quick bite at anytime with the feel of eating something substantial! To me, it reminds of all long train journeys… :) 
 “Masala Thepla”, one of the very famous traditional Gujju food… 


Makes: 10

INGREDIENTS:

2 cups Wheat Flour
1/2 tsp Salt
1/2 tsp Red Chilly Powder
1/4 tsp Turmeric Powder
1/4 tsp Ajwain
A pinch of Hing
1 tbsp Oil + For cooking

METHOD:

– Mix all the ingredients (optionally can pick one from variations) and knead a soft dough using water.
– Let it rest for 10-15 mins and divide the dough in 10 equal balls.
– Roll each of them medium-thick and 7-8″ diameter in size.
– Place it on hot tava and cook it for around half min each side.
– Drizzle very little oil and roast to make golden brown on both the sides.
– Serve with a cuppa tea!!!

VARIATIONS:

– Minced Garlic
– Grated Bottle Gourd
– Fresh / Dry Fenugreek Leaves
– Spinach Leaves

SJ’s NOTE:

– Can be stored easily for 4-5 days!
– Use aluminium foil to store it in air-tight container to prevent them drying out.

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