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How To Make Thepla using Cold Pressed Groundnut Oil

by | Oct 8, 2024 | Recipes | 0 comments

If you’ve ever had a Gujarati meal, you’ve likely enjoyed thepla – those spiced, flavorful flatbreads that are as versatile as they are delicious. Thepla is a popular snack or meal on the go, typically made with whole wheat flour, fresh fenugreek leaves (methi), and an array of spices. But here’s the best part: by using cold pressed groundnut oil, you’re not only elevating the flavour but also adding a dose of heart-healthy goodness!

Cold-pressed groundnut oil is an excellent choice for cooking theplas because it retains all the natural nutrients of groundnuts without any chemical processing. It’s rich in healthy fats, vitamin E, and antioxidants, making it a much healthier option than refined oils.

Health Benefits of Cold Pressed Groundnut Oil:

  • Rich in monounsaturated fats: Helps reduce bad cholesterol (LDL) and improve good cholesterol (HDL).
  • Packed with antioxidants: Vitamin E in groundnut oil protects cells from damage and supports skin health.
  • Promotes heart health: Reduces the risk of heart diseases by keeping arteries clear of plaque buildup.
  • Boosts flavor: The nutty taste enhances the natural flavours of spices in the thepla.

Now, let’s get cooking!

Ingredients For Thepla

  • 2 cups whole wheat flour
  • 1 cup fresh fenugreek leaves (methi), finely chopped
  • 1 tbsp ginger-garlic paste
  • 2-3 green chilies, finely chopped
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp cumin seeds
  • 1 tsp sesame seeds
  • 2 tbsp yogurt (optional, for softness)
  • 2 tbsp cold-pressed groundnut oil (plus extra for cooking)
  • Salt to taste
  • Water (as needed to knead the dough)

Instructions To Prepare Thepla

1. Prepare the dough: In a large mixing bowl, combine whole wheat flour, fenugreek leaves, ginger-garlic paste, green chillies, turmeric, red chilli powder, cumin seeds, sesame seeds, and salt. Add 2 tablespoons of cold-pressed groundnut oil and mix everything well. The oil will add moisture and a slight nuttiness to the dough, giving your theplas a richer taste.

2. Knead the dough: Gradually add water to the mixture, kneading it into a soft, pliable dough. If you like your theplas extra soft, throw in 2 tablespoons of yoghurt. Once the dough is ready, let it rest for 10-15 minutes. This resting time allows the flavours to mingle and the dough to soften.

3. Roll the theplas: Divide the dough into small, equal-sized balls. Roll each ball into a thin circle, about the size of a regular roti or chapati. Dust lightly with flour to prevent sticking while rolling.

4. Cook the theplas: Heat a tawa (griddle) over medium heat. Place one thepla on the hot tawa and cook for about 30-40 seconds until you see bubbles form. Flip it over, drizzle some cold-pressed groundnut oil around the edges, and press lightly with a spatula. Flip again and cook until both sides are golden brown and slightly crispy. Repeat the process with the remaining dough balls.

5. Serve: Serve your theplas hot with a side of yoghurt, pickles, or a refreshing cucumber raita. They also make for a perfect travel snack, staying fresh for days!

Final Thoughts:

By using cold pressed groundnut oil, you’re not only keeping the theplas authentic but also making them healthier and tastier. The slight nuttiness of the oil perfectly complements the earthy flavours of fenugreek and spices. Whether you’re having them for breakfast or packing them for lunch, thepla made with cold-pressed groundnut oil is sure to be a hit!

Enjoy cooking, and here’s to adding a healthier twist to your traditional favourites!

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