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Spicy, savory Gujarati flatbreads infused with a fiery garlic chutney. These soft, flavorful theplas are perfect for travel, breakfast, or enjoying with a hot cup of tea.
Prepare the Garlic Chutney Paste
Mix and Knead the Dough
Rest the Dough
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Spicy, savory Gujarati flatbreads infused with a fiery garlic chutney. These soft, flavorful theplas are perfect for travel, breakfast, or enjoying with a hot cup of tea.
This gujarati recipe takes 45 minutes to prepare and yields 4 servings. At 304.7 calories per serving with 9.78g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack or dinner.
Roll the Theplas
Cook the Theplas
Serve
Add 1/4 cup of finely chopped fresh cilantro (coriander) or fenugreek (methi) leaves to the dough for extra flavor and nutrition.
Incorporate 1/2 teaspoon of ajwain (carom seeds) and a pinch of asafoetida (hing) into the flour mix for a more traditional flavor and to aid digestion.
For a multi-grain version, replace 1/2 cup of the whole wheat flour with besan (gram flour) or bajra (pearl millet) flour. You may need to adjust the water quantity.
Whole wheat flour is an excellent source of dietary fiber, which aids digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Garlic, the star ingredient, contains allicin, a compound known for its potential to help lower cholesterol and blood pressure, contributing to overall cardiovascular health.
The complex carbohydrates from whole wheat provide a steady release of energy, making these theplas a great and fulfilling meal for breakfast or lunch to power you through the day.
One Lasan ni Chutney Thepla contains approximately 120-140 calories, depending on the amount of oil used for cooking.
Yes, it can be very healthy. It's made from whole wheat flour, which is a great source of complex carbohydrates and fiber. Garlic offers numerous health benefits. To keep it healthy, use minimal oil for cooking.
They stay fresh and soft for 2-3 days at room temperature when stored in an airtight container or a zip-lock bag. For longer storage, you can refrigerate them for up to a week or freeze them for up to a month.
This usually happens for a few reasons: the dough was too stiff (not enough water/yogurt), the dough was not rested long enough, or the theplas were cooked on low heat for too long, which dries them out.
Absolutely. Simply replace the dairy yogurt with a plant-based yogurt (like almond or soy). If you don't have vegan yogurt, you can omit it and add an extra tablespoon of oil and a little more warm water to achieve the soft dough consistency.
The best way to reheat them is on a hot tawa for about 20-30 seconds on each side. You can also microwave them for 15-20 seconds, but they might lose some of their softness.