Thepla Recipe With Vaghareli Dahi Recipe

Thepla, unleavened Gujarati flatbread, is one of my favorite Gujarati comfort foods. Usually made from fenugreek leaves, I often drink spinach when it’s hard to find in season or not, just like my mom does. Another trick I borrow from her is to roll out the dough in oil instead of flour, which gives you a soft, pliable thepla. Keep in mind that the amount of water needed to bring the dough together depends on the brand of flour you are using (I used Bob’s Red Mill). So add them sparingly. In the end, you want a stiff dough that has just enough moisture to come together into a ball. You can freeze the theplas for future use by parcooking them. Cook the thepla for 45 seconds on each side, then place them on a rack to cool. Stack and wrap them in plastic wrap or wrap and put them in a plastic bag and freeze them. When you’re ready to make them, just heat your pan and cook according to the directions. I like to serve my Thepla with Vaghareli Dahi or tempered yogurt. The vaghar (also known as chhonk or tadka) is simple and gives the yogurt an immense amount of flavor. You can also enjoy Thepla with Chai, Athanu / Achaar or alone.

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