Skip to main content

Easy-Peasy Theplas



I should technically call this a guest post, since I've never made theplas in my life. But they are currently my favorite breakfast, thanks to my maid who makes a killer version. And she's sitting here all flustered, trying to answer my questions on ingredients and quantities so allow for this recipe being a collection of guesses and estimates. But try it all the same. With plain yogurt or some pickle on the side, they are the best breakfast there is. It's also not as complicated as your regular theplas so the incentive to make them's even higher.

Tear the leaves off a bunch of fenugreek. You need about half a cup. Wash them well and chop finely. Add this fenugreek to a cup of whole wheat flour alongwith 1 tbsp yogurt, 1 tsp garam masala, 1/2 tsp red chilli powder and 1/2 tsp turmeric. Also add salt to taste and a tbsp of oil. Mix everything well, then add just enough water to make a dough. Knead it for 5-7 minutes and keep aside for at least half an hour (she insists that resting the dough is critical to making theplas).

Pinch a lemon sized ball of dough and roll it out as thin as you can. Place on a heated tawa (gridle) and let cook for a minute. Flip, apply ghee on both sides and cook until crisp and brown.
Labels:

Comments

Veggie Hut said…
i am going to try them soon.. had it at my gujju friends house.. i love them too.
November 3, 2010 at 3:56 PM
Sarah Jones said…
Hi !
I like your passion for food and blog writing. I work for a Swedish social media company which has clients in India as well. I am looking for some great food and wine blog writers. Our members attend food and wine tasting events for free and blog about them and their blogs are linked to our european and Indian websites. If you would like to know more or be a member and attend an event coming up in New Delhi this november, please reply to me at sarah@spotandtell.se
Look forward for your reply.
Sarah
November 3, 2010 at 7:54 PM
AJ said…
Look delicious!! Compliments to your maid!!
November 3, 2010 at 11:35 PM
FewMinute Wonders said…
Hey Simran,

You have been invited to Delhi by Sarah. I am so happy for you. Now coming to the Theplas, they look out of the world. Will get methi from Indian store and make it and let you know. Thanks for sharing the recipe.
November 4, 2010 at 12:44 AM
Pavani said…
Those look yummy. Will give them a try soon.
November 4, 2010 at 1:34 AM
The Blog Checkz said…
Dear Simran,
I am Baani Grewal from Perfect Relations Digital Team, Delhi. Perfect Relations is South Asia’s largest image management and communications consulting firm.
We are working with DANONE, a Fortune 500 company and World’s No.1 fresh dairy company. Being one of the most successful healthy food companies in the world, it has recently launched DANONE Dahi and flavored yogurts - Strawberry, Mango and Vanilla in India.

DANONE would like to use this opportunity to share the product with you. Our objective is to introduce the product in Mumbai/India, and with your assistance and genuine reviews attain useful feedback on the product.

Kindly share your contact details (residential address, office address, phone number, email id) so that the sample can be delivered at place of your convenience. I would be available at bgrewal@perfectrelations.com to clarify any queries that you might have and for any further details regarding DANONE.

Regards,
Baani Grewal
bgrewal@perfectrelations.com
Perfect Relations
November 4, 2010 at 1:22 PM
Shanthi Krishnakumar said…
Looks fantastic and wonderful
http://shanthisthaligai.blogspot.com/
November 19, 2010 at 9:19 AM
FewMinute Wonders said…
I tried this one simran and it turned out very tasty. The addition of yogurt to the dough does make a difference.
We gobbled a lot more with my cranberry chutney. thanks for sharing the recipe.
December 17, 2010 at 11:53 AM
Post a Comment

Popular posts from this blog

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city. I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports. Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop o
13 comments
Read more

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru
14 comments
Read more

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are
25 comments
Read more