Onion Thepla Recipe
Onion Thepla, a delightful North Indian dish, is a savory flatbread infused with the rich flavors of onions, spices, and herbs, making it a popular choice for lunch or any meal of the day. This recipe is easy to prepare, and the result is a warm, comforting dish that pairs wonderfully with various sides such as dals, sabzis, or yogurt-based raita. Below, you will find a comprehensive guide to creating these delicious Theplas that are sure to impress your family and friends.
Ingredients
Ingredient | Quantity |
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Whole Wheat Flour | 2 cups |
Onion | 2, finely chopped |
Green Chilli | 1, finely chopped |
Ginger | 1 inch, finely chopped |
Garlic | 3 cloves, finely chopped |
Garam Masala Powder | 2 teaspoons |
Amchur (Dry Mango Powder) | 2 teaspoons |
Turmeric Powder (Haldi) | 1 teaspoon |
Black Pepper Powder | 1 teaspoon |
Salt | To taste |
Sunflower Oil | 1 tablespoon (for the dough) |
Ghee or Oil | For cooking the Theplas |
Nutritional Information
Nutritional Component | Per Serving (Approx.) |
---|---|
Calories | 150 |
Protein | 5g |
Carbohydrates | 30g |
Dietary Fiber | 4g |
Total Fat | 3g |
Saturated Fat | 0.5g |
Cholesterol | 0mg |
Preparation Time
Task | Time |
---|---|
Preparation | 25 minutes |
Cooking | 15 minutes |
Total Time | 40 minutes |
Servings
| Servings | 4 servings |
Course & Cuisine
Course | Lunch |
---|---|
Cuisine | North Indian Recipes |
Diet | Vegetarian |
Instructions
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Prepare the Onion Mixture: Begin by heating a kadai (a deep pan) over medium heat and adding a tablespoon of sunflower oil. Once the oil is hot, add cumin seeds and allow them to crackle for a few seconds. Next, incorporate the finely chopped ginger and garlic, sautéing them until they become soft and fragrant.
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Cook the Onions: Add the finely chopped onions to the pan and cook them until they turn golden brown, stirring occasionally to ensure even cooking.
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Add Spices: Once the onions are golden, add the chopped green chilies along with the garam masala, amchur powder, turmeric powder, black pepper powder, and salt. Mix the spices thoroughly into the onion mixture and cook for an additional few minutes until the spices are well combined and aromatic. Once done, remove the mixture from heat and allow it to cool.
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Make the Dough: In a large mixing bowl, combine the cooled sautéed onion mixture with the whole wheat flour and sunflower oil. Gradually add water, a little at a time, mixing with your hands or a spoon until a firm, non-sticky dough is formed. Cover the dough with a damp cloth and let it rest for at least 10 minutes.
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Shape the Theplas: After resting, divide the dough into medium-sized balls. Dust a clean surface with some wheat flour to prevent sticking. Take one ball and flatten it slightly, then roll it out gently using a rolling pin to achieve your desired thickness. The diameter can vary based on your preference for thickness.
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Cook the Theplas: Preheat a skillet over medium flame. Once hot, place the rolled Thepla onto the skillet and cook for about 1-2 minutes or until brown spots start to appear. Flip it over, adding ghee or oil to the edges, and cook the other side until golden brown and cooked through. Repeat this process with the remaining dough balls.
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Serve: Serve the Onion Theplas hot with sides like Yellow Pumpkin Dal, Bihari Karela, and Aloo Ki Subzi, along with a refreshing raita to create a complete and satisfying meal. These Theplas can also be enjoyed with pickles or yogurt for a delightful snack.
Conclusion
This Onion Thepla recipe combines the simplicity of whole wheat flour with the rich flavors of spices and onions, making it an ideal addition to your lunch table. Perfectly soft yet slightly crispy on the outside, these Theplas are a versatile dish that can be served in numerous ways, offering a warm taste of North Indian cuisine right in your home. Enjoy the preparation process and savor the delicious flavors with your loved ones!