She is the ONLY one I know who has the patience to make palm sized theplas for all of us with a bottomless tummy!
The best combination for any theplas is when you take a small bite of a thepla and gulp it down with amazing masala chai. Oh what early morning bliss!
15 - 20 Minutes
30 - 35 Minutes
Red Chilli Powder
500 gms, grated
2 tbsp, powdered
* Grated bottle gourd, when exposed to air, turns brown to black in no time. Hence, this should be grated just at the time of mixing it in the flour.
In a large bowl, add all the dry ingredients and 1 tbsp oil to the wheat flour and mix well.
Peel and grate the bottle gourd, and put it in the flour immediately*.
Do NOT add any water to the flour mixture. The water content of the bottle gourd is more than enough to form the dough.
Keep mixing and kneading the flour, and forming it into a round dough ball.
Pour 1 tsp oil on the kneaded dough, spread it well, and set it aside for atleast an hour.
Make a lemon sized dough ball, and roll out using as much flour as needed to make a paratha.
Heat a non stick pan, and bake the paratha on both sides using oil.
Tastes best with yogurt and pickle!