Haldi Thepla
Haldi Thepla
There are many different types of theplas, some are made with fresh herbs and some are just made with simple spices. They can be eaten with many sabzis, pickles, yogurt, etc. Some people even enjoy them with their morning or afteroon chai. MY favorite way of eating these haldi theplas are with dadi’s sukhe aloo . This recipe is dadi’s signature haldi thepla, and it’s my one the best things she makes! These are also one of the first things I learned to make from her. My mom always has these in the “must have” food list when going on road trips. Sometimes I eat them own their own, because they make for the perfect snack!
Haldi thepla, literally translates to turmeric flatbread, is a simple and thin flatbread. They are so light and crispy. The haldi gives then the bright yellow color. You can make them ahead of time and eat through the week as they store well in the fridge. Pack it with you to take on road-trips or eat it at home for dinner!
All the spices used in this recipe are masaldani staples. This thepla recpie is super easy to follow. Great to enjoy for lunch, dinner or on a road trip! The recipe is completely vegetarian and vegan friendly!
Dough Prep
Thepla dough
Dough balls
Cooking the thepla
Serving Size: 5-6 theplas | Prep Time: 5-7 minutes | Cook Time: 12 minutes
Ingredients
1 1/2 cup Whole Wheat flour
Pinch of haldi (Tumeric)
1/2 tsp. lal mirchi (red chili powder)
1 tsp. dhaniya (coriander powder)
1/4 ts. salt
1 tbsp. oil
1/2 cup water
Preparation:
Mix all dry ingredients together in a bowl and add oil. Add water and combine to make dough. Consistency should be not too loose, but not too tight
Divide the dough in 5-6 even balls. Sprinkle some flour on the surface and roll each ball into a thepla to about 5-6 inches in diameter
Heat pan on medium and place the thepla on the pan. Cook for 30-40 seconds on one side and flip to other side to cook for 30-40 seconds.
Add a light drizzle of oil on top and flip to the bottom. Apply pressure using a turner. Follow this step on other side. Cook for 30 seconds on each side. Thepla is ready
Follow last 2 steps for rest of the theplas
Serve:
Eat with any sabzi
