Spring onion thepla (Gujarati dish)

• Servings: 4
• Preparation time: 10 minutes.
• Rolling time: 1 minutes(each).
• Cooking time: 2 minutes(each).
• Total time: 13 minutes.

It is a popular Gujarati food, very tasty, and healthy. You will definitely like this mouth watering soft- soft Thepla. Make this recipe for travel time home made recipe, you can store this for 2-3 days at normal temperature.

“Spring onion thepla (Gujarati dish)” is a flavourful and wholesome Gujarati flatbread that brings a fresh twist to the traditional thepla. Made with whole wheat flour, finely chopped spring onions (hara pyaz), and a blend of aromatic spices, it is soft, mildly spiced, and full of natural flavour.

This dish beautifully combines the sweetness of spring onions with the warmth of Indian spices, making it perfect for breakfast, travel snacks, or lunchboxes. Served with yogurt, pickle, or chutney, Spring Onion Thepla offers a delicious balance of taste and nutrition; a true reflection of the simplicity and vibrance of Gujarati home cooking.

Just roll with fruit jam or ketchup, children grab this and eat this while playing and moving here and there. You prepare it on the occasion of children’s birthday or kitty party. Very good idea to serve as main course meal or as a breakfast.

Ingredients:

• Aata (wheat flour): 2 cup
• Ghee: 2 tablespoon (for moin that is put it into dough itself).
• Onion seed (Kalongi): half teaspoon
• Ajwain (carom seed): half teaspoon
• Fenugreek seed: 1 teaspoon (optional)
• Chilli powder: ½ teaspoon
• Turmeric powder: ½ teaspoon
• Spring onion: 1 cup (chopped)
• Curd: 1 cup
• Salt: 1 teaspoon.
• Ghee/cooking oil: 100 gm (to be used during roasting Thepla).

Preparation:

For making dough:

1. Chop spring onion into fine pieces. Keep aside.
2. Grind fenugreek seed, keep aside.
3. Take a wide vessel; put Aata, 2 tablespoon ghee, onion seed, Ajwain, Kalongi, chilli powder, turmeric powder, ground fenugreek seed and salt. Mix well by rubbing between palms.
4. Add spring onion, mix properly.
5. Add curd in small quantity and knead them, if required, put small amount of water till the dough becomes soft (dough can be made in food processor also)
6. Cover and Keep aside, to be used after 10-20 minutes.

Method:

1. Divide dough into 12-14 parts and make lemon size balls; roll this ball into the wheat flour, now press this ball slightly with the help of palm.
2. Roll the ball with the help of rolling pin till it reaches to 6 inch diameter size circle, raw Thepla is ready.
3. Take a Tawa (griddle), when it becomes hot; reduce the flame to medium flame, place the rolled Thepla on this.
4.  Cook for few minutes till it changes the colour; turn the other side and cook it by pressing gently by spatula, apply some ghee and turn it.
5. Cook both sides by applying ghee as well as pressing it lightly.
6. Serve directly to the plate; serve with green coriander butter milk and mango pickle.
7. Healthy Spring onion Thepla is ready to serve.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Spring onion thepla (Gujarati dish) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.