Poha Thepla , Poha Paratha Recipe

April 06, 2015

Thepla is another variation of parathas that have a great shelf-life and have an amazing flavor. Poha Thepla is a twist on the famous Indian flat-bread. It is made from flattened rice(poha), whole wheat flour with indian herbs & spices, that can be munched anytime of the day.

Poha thepla are very light as well as healthy and a very good snack which is liked by every generation.

Poha thepla is become my all time favorite meal at my home, because it is very easy and take less time to make.

My husband is from Maharashtra and he loves poha very much, every weekend he wanted poha in breakfast. I am from punjabi family, I love to eat paratha's in breakfast, so I am confused how can I fulfill my husband requirement for breakfast and mine too :P :D so I mixed up those requirement Poha + Paratha and made this new and fusion paratha recipe.

My husband really liked this fusion paratha, he won't believe that we can make paratha from poha also :) :). My husband and my fans really like this paratha and they named me as "Paratha Queen" feeling great ^_^.

If you love to make and eat Gujarati food, then thepla is a must item to try. This is perfect food to take along for long journey, because it's not sticky and as well as their taste and texture is remain same...crunchy, when it is cold also. It is very nutritious also as well as yummy Indian bread, which is liked by every generation.

You can make end number of parathas like rice paratha, fusion stuffed papad paratha, sambar paratha, methi paratha, lachha paratha, onion paratha and many more.

Ingredients :

Whole Wheat Flour - 1 Cup
Poha(flattened rice) - 1/2 Cup
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1/2 tsp
Coriander Leaves (Chopped) - 2 Tbsp
Garam masala powder - a pinch
Jeera - 1/2 tsp
Salt to taste
Oil - 2 tsp (for cooking the thepla)
Water - As needed

Preparation Method :

1. First, wash the poha and soak in warm water for about 10 minutes. Then squeeze out the extra water and keep aside. Squeezing out the water.

2. In a mixing bowl, add the soaked poha and rest of the ingredients like jeera, indian spices and chopped coriander leaves. Mix well to form a stiff dough. Add water as required.

The dough should be little stiff than chapati dough or else you will not be able to roll it.

3. Divide the dough into small sized balls. Take a small sized ball and roll out the flat like a roti using rolling pin.

4. Now place it on a heated tawa and cook it as you would cook plain paratha. Cook both the sides on medium flame with little oil until light brown spots appear on one side as shown in below pic.