Thepla

Thepla, is another type of indian bread from Gujarat, India. It is also called as 'Dhebra'. This is very popular as they are served regular meals, best companion during travel and picnics. These can be made with variety of flavors like ajama (Carom seeds), Til (sesame seeds), Doodhi (Bottle gourd), Mooli (Radish). 

Ingredients  -

2 cups whole wheat flour

1 tbsp oil

1/2 tsp turmeric powder

2 tsp chilli powder 

1 tsp coriander / cumin powder

salt to taste

whole wheat flour for rolling

oil for cooking

Directions - 

Combine all ingredients in a bowl and knead into a soft dough using enough water. 

Knead the dough well cover it and keep aside for 10 mins. 

Divide it into equal portions and roll out each portion into a circle desire of your thickness.

Heat a tava (griddle) and cook each side, after that add little oil on each side and let it cook till golden brown color from both sides. 

Serve it with chundo (sweet mango pickle), or aloo subzi (dry potato side dish), yogurt (curd). My personal favorite is aloo subzi. :)

Tip: If preparing for travelling, knead it with milk instead of water. For soft thepla, dough should be soft and cook it on high flame.

During travel, I enjoyed these with srikand, Chundo, ghatiya, spicy mango pickle, onion, aloo subzi and Alphonso mangoes

Try it, click it and share it.

Rotli / Phulka

Rotli is the first thing which I learnt in cooking and so its very special & close to my heart. What better way to show my love towards it than to make it my first post of my cooking blog. With all these years of practice I know for sure that on any given day my rotlis are soft, tasty and yummy and it can never ever go wrong. Not that am self-praising or being arrogant just that I made all possible mistakes during my learning days, can't find any more mistakes to make and hence, end up making perfect rotlis every time :)

Rotli (or Roti in Hindi) is a staple bread in my home. These are paper-thin and smeared with ghee. No one can get bored of eating them everyday. They taste best not only when they are hot but also when cold. I have these everyday for breakfast and for lunch. Of course hot ones for lunch and leftovers tastes good with milk/ tea/ coffee and pickle of your choice for breakfast. 

Without further delay lets get started. 

Ingredients 

1/2 cup whole wheat flour/ multi-grain flour

ghee for smearing

Whole wheat/ multi-grain flour for rolling

Luke warm water 

Method

Knead into a soft and smooth dough using enough water. Keep aside for 15 to 20 minutes. Make sure dough is soft. As in picture, I could easily make an impression of my finger indicating that it is soft dough. I generally don't use oil/ ghee during kneading process. 

Divide the dough into 8 equal portions and roll out each portion into a thin circle. Make sure that you roll it evenly. It should be as thin as a paper from all sides. 

Heat a tava (griddle), place the rotli on it and turn it over after a few seconds. 

Cook on the other side till air pockets appear on the surface and then turn it over onto an open flame for a few seconds till it balloons up.

  

Smear a little ghee on top of each rotli and serve immediately.

 

My mom once had told me that "the day all rotlis are of same size and paper thin, that day you are best in making rotlis". Keeping her words in my mind, I try to achieve it every time I make these. This is how it looks when all are done. 

 

Serving suggestion: These are an excellent accompaniment to any Dal or subzi. 

Tip: I keep all my rotlis on a tissue before transferring them to hot box. This helps in keeping bottom most rotli in good condition else steam makes that rotli little soggy making it stick to the dish.

Do let me know your feedback once you have tried.