Thepla


Thepla is a soft Indian flatbread typical of Gujarati cuisine and especially popular among Jains.
It is typically enjoyed as a breakfast, or can be eaten for snacks with hot tea or can be eaten as lunch also. as a side dish with a meal, or as a snack in the late afternoon. Thepla can be made with wheat flour, besan, methi and other spices. Thepla can be enjoyed together with dahi, red garlic chutney and chhundo.

Varieties

The various types of theplas are created by varying the ingredients. Common variants include methi, mooli and dudhi. Theplas can be made with potato, mixed vegetables, or garlic. The most popular version of this traditional dish is methi thepla.

Difference in chapati and thepla

Chapati dough is made with whole white flour, oil/ghee seasoned with salt by binding flour mostly with water. Chapatis are an everyday food, cooked on a griddle usually without an oil or ghee and often puffed up by cooking on open flame after taking it off the flame, some ghee is spread on the top. Thepla is often multigrain, usually made with whole wheat flour with the addition of chickpea and millet flour. When made for travel, the flour for theplas is bound into a stiff dough using milk instead of water, and with extra ghee/oil. This is done in order to increase their shelf life.