My 97th recipe, “Poha Thepla”, an easy and healthy Indian flat bread. Usually I make regular chapatis for dinner. But at times I get bored with the plain old chapati and would love to experiment a little with it. On one such occasion I came across this wonderful dish known as “Thepla”.
Thepla is traditionally a Gujarati Flatbread made from whole wheat flour and spices. It is popular in the version of Methi Thepla with the addition of Methi (Fenugreek) leaves. Ever since I came across this recipe, I try to make it once in a while, since I love the spices added to it and the health factor which the methi leaves bring to the table. But this time around I was trying to complete the last few scoops of Poha left in my cupboard.
While I made the delicious Poha Croquettes yesterday, it was time for a more healthy dish for today. I suddenly remembered that my aunt makes chapati using leftover rice. Those chapati would turn out very soft compared to the regular chapati and would taste good too. So deriving inspiration from the Methi Tepla and leftover rice chapati recipes, I did some mixing and matching to come up with this flavorful Poha Thepla recipe. Though this was kind of an experiment for me, the Thepla turned out very soft and absolutely tasty. RK loved it very much. Exactly like I hoped for 😉
Poha Thepla is a Indian flatbread made from whole wheat flour, poha (flattened rice) and spices. It is similar to a chapati and perfect for dinner.
- Poha - 1/2 Cup
- Whole Wheat Flour - 1 Cup + for dusting the rolling surface
- Turmeric Powder - 1/4 tsp
- Red Chilli Powder - 1/2 tsp
- Coriander Leaves (Chopped) - 2 Tbsp
- Jeera - 1/2 tsp
- Salt - 1/2 tsp (Adjust as needed)
- Oil - 2 tsp + for cooking the thepla
- Milk - 2 Tbsp (Optional)
- Water - As needed
- First, wash the poha and soak in warm water for about 10 minutes. Then squeeze out the extra water and keep aside. I got about 1 cup of poha after squeezing out the water.
- In a mixing bowl, add the soaked poha with all other listed ingredients. Mix well to form a stiff dough. Add water as required. Let it rest for 5 mins.
- Flour a smooth surface. Take a small ball from the dough and roll it flat using a rolling pin.
- Heat a tawa. Cook the rolled dough on the tawa by drizzling oil and flipping in-between, so that both sides turn nicely golden brown. Each side should take a couple of minutes to cook.
- Serve hot with pickle or spicy chutney.
- Slightly knead the soaked poha with your palms before adding the wheat flour.
- The dough should be little stiff than chapati dough or else you will not be able to roll it.
- Roll it thinner than you would do for chapati.
- Cook both sides of thepla in medium flame.