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Thepla with Pickle: A Taste of Home, Guaranteed!

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Chef Curry Do’pyaza

Thepla with Pickle: A Taste of Home, Guaranteed!

Namaste Dosto! Kem chho? (Hello friends! How are you?) Chef Curry Do’pyaza here, back in your kitchens and in your hearts! Today, we are making something truly special, something that brings back memories of childhood, of family trips, and of course, of delicious food! We are making Thepla with Pickle!

This isn’t just a recipe; it’s a hug on a plate. Thepla, that soft, subtly spiced flatbread, paired with the tangy, fiery kick of Indian pickle – it’s a match made in culinary heaven!

When Do We Eat This Yummy Treat?

Thepla is a staple in Gujarati households, enjoyed throughout the year. But it shines especially bright during festivals like Diwali, Uttarayan (the kite festival), and even during long train journeys! It’s the perfect travel companion because it stays fresh for days. Many families also enjoy it during the monsoon season with a hot cup of chai. It is also a regular feature in lunchboxes for children and adults alike.

A Little Trip Down Memory Lane

Thepla’s history is as rich and flavorful as the dish itself. Originating in Gujarat, it’s been a part of the region’s culinary heritage for generations. Passed down through families, each household has its own unique twist on this classic recipe. It’s a testament to the simple joys of life and the power of food to connect us.

Let’s Get Cooking!

Preparation Time: 15 minutes
Cooking Time: 20 minutes

What You Need (The Ingredients List):

  • 2 cups Gehun ka Atta (Whole Wheat Flour)
  • 1/2 cup Besan (Gram Flour)
  • 1/4 cup Methi (Fenugreek Leaves), finely chopped
  • 1 tablespoon Adrak Lahsun Paste (Ginger Garlic Paste)
  • 1 teaspoon Lal Mirch Powder (Red Chili Powder)
  • 1/2 teaspoon Haldi Powder (Turmeric Powder)
  • 1/2 teaspoon Dhaniya Powder (Coriander Powder)
  • 1/4 teaspoon Hing (Asafoetida)
  • 2 tablespoons Dahi (Yogurt)
  • 2 tablespoons Tel (Oil)
  • Salt to taste
  • Water, as needed
  • Tel (Oil) for cooking

The Magic Steps (Cooking Instructions):

  1. Mix it Up: In a large bowl, combine the gehun ka atta, besan, methi, adrak lahsun paste, lal mirch powder, haldi powder, dhaniya powder, hing, dahi, tel, and salt.
  2. Knead it Right: Gradually add water, kneading the mixture into a soft, pliable dough. The dough should be smooth and not sticky.
  3. Rest Time: Cover the dough with a damp cloth and let it rest for at least 15 minutes. This allows the gluten to relax, resulting in softer theplas.
  4. Roll ’em Out: Divide the dough into small, equal-sized balls. On a lightly floured surface, roll each ball into a thin, circular thepla, about 6-7 inches in diameter.
  5. Cook to Perfection: Heat a tava (griddle) over medium heat. Place the thepla on the hot tava and cook for about a minute on each side, until small bubbles start to appear.
  6. Golden Brown Goodness: Drizzle a little oil on both sides of the thepla and cook until it turns golden brown and slightly crispy. Press gently with a spatula to ensure even cooking.
  7. Repeat and Enjoy: Repeat the rolling and cooking process with the remaining dough balls.
  8. Serve with Love: Serve the warm, delicious theplas with your favorite Indian pickle.

Chef Curry’s Secret Tips:

  • Fresh Methi is Key: Use fresh methi for the best flavor. If you can’t find fresh, you can use dried methi (kasuri methi), but soak it in warm water for a few minutes to rehydrate it.
  • Don’t Over Knead: Over kneading can make the theplas tough. Knead just until the dough comes together.
  • Low and Slow: Cook the theplas on medium heat to ensure they cook through evenly without burning.
  • Spice it Up: Adjust the amount of red chili powder to your liking.

Different Ways to Cook Thepla:

  • Gas Stove: The traditional and most common method, as described above.
  • Induction Stove: Works just like a gas stove, adjust the heat settings accordingly.
  • Oven: You can bake the theplas in a preheated oven at 350°F (175°C) for about 10-12 minutes, flipping halfway through. They will be slightly crispier than tava-cooked theplas.
  • Air Fryer: Preheat your air fryer to 350°F (175°C). Place the theplas in the air fryer basket and cook for about 5-7 minutes, flipping halfway through.
  • Microwave: While not ideal, you can microwave the theplas for a quick reheat. Wrap them in a damp paper towel to prevent them from drying out.
  • Slow Cooker/Crockpot: Not suitable for cooking theplas.

Thepla: Goodness in Every Bite (Nutritional Information – Approximate per Thepla):

  • Calories: 150-200
  • Protein: 4-6 grams
  • Carbohydrates: 25-30 grams
  • Fat: 5-7 grams
  • Fiber: 3-4 grams

A Perfect Pairing (Serving Suggestions):

  • Pickle Power: Serve with your favorite Indian pickle, like mango, lime, or mixed vegetable pickle.
  • Yogurt Delight: A dollop of plain yogurt or raita complements the flavors beautifully.
  • Chai Time: Enjoy with a hot cup of chai for a comforting snack.
  • Curry Companion: Serve as a side dish with your favorite Indian curry.
  • Onion Raita: Finely chopped onions, green chillies and coriander in yogurt.

Your Turn!

So, there you have it! A simple, delicious, and heartwarming recipe for Thepla with Pickle. I urge you to try this recipe at home and share the joy with your friends and family. Let me know how it turns out! Happy cooking!

Until next time, keep smiling and keep cooking!

Apna Khyal Rakhiye! (Take care!)

Chef Curry Do’pyaza signing off!