Thepla

We Indians love our food. And the closer to home our foodstuff is , the happier we are. The most enterprising and experimental Indian community is the Gujaratis. They explore , experiment and then openly welcome any kind of food , into their kitchen and make it their own. However , being largely vegetarian, they have limited choices when travelling abroad. Little wonder then that they carry large amounts of foodstuff with them on holidays abroad. Larger groups also tale along a "Maharaj" or family cook. 10 out of 10 times the one food item that is packed in large quantity is the Thepla. It lasts well , is flexible enough to be enjoyed hot or cold . Congenial enough to get along well with yoghurt , pickles, cheese, left over vegetables, gravies, dal, chutneys or just hot tea. Every mother wants to pack a weeks quota of Theplas for students going abroad. Little do they know , that once the kids are let loose , they want to indulge in the fancy foods of the country they are travelling too. Once the novelty and the money runs out , they start looking for the familiar , comforting Theplas , Mummy had so lovingly packed . Been there , done that.
So whether you are a Gujarati , or a Gujarati food lover or just looking for a travel snack , a thepla will hold you in good stead.

3 cups whole wheat flour
1 cup finely chopped fenugreek
1 tsp green chilli paste
2 tsp ginger garlic paste
2 tsp chilli powder
1 tbsp jaggery
1 tsp coriander-cumin seeds powder
1/2 tsp turmeric powder
1 tsp cumin seeds
1tsp toasted sesame seeds
3 tbsp oil
2 tbsp chick pea flour /besan
2 tbsp jowar / sorghum flour
salt to taste


Mix all ingredients from wheat flour to salt. Crumble well till the oil and the pastes are evenly mixed with the dry ingredients . Adding a little water at a time , knead into a soft dough. Cover and keep for half an hour.
Divide the dough into 24 equal portions and roll out into a thin roti .
Heat a griddle and cook each circle, on a medium flame, using oil, till it turns opaque and gets brown spots on both sides.