Why this recipe works
Thepla is a genuinely sensible bread. It is made from whole-wheat atta, so it keeps the fibre and slower energy of the whole grain, and it is studded with methi leaves, which add iron and a gentle bitterness. A little yogurt makes the dough pliable, and a smear of oil keeps the theplas soft for days, which is exactly why they are the classic travel food.
Ingredients
Method
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1
Knead the atta with chopped methi, a little besan, yogurt, turmeric, chilli, ajwain and salt into a soft dough.
Why yogurt: the yogurt tenderises the dough and adds a slight tang, so the theplas roll thin and stay soft rather than stiff.
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2
Roll out thin rounds.
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3
Cook on a hot tawa with a little oil until golden spots appear on both sides.
Why the oil: a light smear of oil keeps the theplas pliable for days, which is the whole reason they travel so well.
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4
Cool and stack. They keep for days and need no refrigeration.
An honest word
Thepla is one of the more nourishing Indian breads: whole-wheat rather than refined, with a serving of greens folded in. The only thing to note is the oil used to keep them soft for travel, which you can keep modest for everyday eating. As a portable, whole-grain, greens-flecked bread, it is hard to fault, and far better than a refined-flour snack on the road.