Gujarat Recipes
 
Theplaas  
   
5 Thepalas

Ingredients
1 cup wheat flour
4-5 pinches asafoetida
1/4 cup gramflour
1/2 tsp. cumin seeds
1 tsp. red chilli powder
1/2 tsp. sesame seeds
1/4 tsp. turmeric powder
2 tbsp. oil
salt to taste
oil for shallow frying

Method
Mix all ingredients except oil for shallow frying.
Use a little water and knead a soft pliable dough .
Divide dough into 9-10 balls, roll each into a 5" round.
Sprinkle flour over chappati while rolling, for ease.
Place on a hot griddle, roast and drizzle oil, to shallow fry.
Repeat for other side. Repeat for remaining dough.
Serve hot with chunda (refer pickles) or other pickle or curds.

Makes : 9-10 theplas

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal)

231.8

Carotene  ( μg )

19.25

Protein (g)

3.4

Vitamin C (mg)

.05

Carbohydrate (g)

17.23

Mg  (mg)

34.1

Fat (g)

16.58

Na  (mg)

7.08

Fibre (g)

0.3

K  (mg)

92.8

Minerals (g)

0.435

Mn  (mg)

0.51

Calcium  (mg)

11.0

Zn  (mg)

0.63

Phosphorus  (mg)

77.75

Cr  (mg)

0.003

Iron  (mg)

1.33

 

 


Modification
Add spinach or methi leaves to the thepala.

Ingredients

1 cup wheat flour

4-5 pinches asafoetida
1/4 cup gramflour
1/2 tsp. cumin seeds
1 tsp. red chilli powder
1/2 tsp. sesame seeds
1/4 tsp. turmeric powder
2 tbsp. oil
100g fenugreek leaves
oil for shallow frying
salt to taste  

NUTRIENT COMPOSITION PER THEPALA

MACRONUTRIENTS
Energy (Kcal)

242

Protein (g)

4.28

Carbohydrate (g)

18.43

Fat (g)

16.76

Fibre (g)

0.52

Minerals (g)

0.74