I have heard about theplas from my buddy Shai and finally decided to make the same. This was made when there was an abundance of zucchinis and I had zucchini thepla planned out. The mistake was that I was a tad lazy and decided to not salt the zucchini to remove moisture. Have you all guessed what must have happened? Well, I made the dough and let it rest and came back to see that I had a really bad gooey dough. Lesson learnt and I settled with plain theplas since I had less time left.

The ingredients were ready, but had no idea about how the theplas should be. In other words, are they supposed to be thin or thick or crispy and so on. Thx to Shai who was patiently answering my questions over SMS. At one point I started laughing because she said that it has to be crispy and soft. My next question was whether it should be crisp like a papad and she said that they should not break. Well, I had it kind of figured out at that point and went ahead. When the theplas were done they were crispy and soft . Off to the recipe.

1 year ago: Tomato Pickle with Masala

Pictorial
1. Take whole wheat flour and besan in a bowl.2. Add chilli powder, salt, turmeric and asafoetida.3. Mix well.4. Add oil.5. Mix well.6. Add cumin seeds and cilantro.7. Mix.8. Add yogurt.9. Mix to form a crumbly dough.10. Using water form a stiff dough.11. Dough ready. Allow to rest for half an hour.12. Pinch a small portion of the dough.13. Roll to a thin circle.14. Heat a griddle and place the rolled thepla over it.15. Flip over in a minute.16. Spread about 1/2 tsp of oil over it.17. Flip over again and spread oil over it. When both sides have nice brown spots, the theplas are done.
Yummy theplas ready. Serve with pickle and yogurt.

Enjoy!