Exploring the vibrant flavors of summer, Keri Na Thepla or Mango Thepla offers a delightful twist on the traditional Gujarati flatbread. This innovative recipe combines the tropical sweetness of ripe mango puree with the tangy zest of shredded raw mango, creating a harmonious balance that dances on the palate. Without the usual addition of methi (fenugreek), the essence of mango truly shines through, making this Thepla a unique and refreshing treat.
This special recipe comes from my grandmother’s kitchen, where she would lovingly prepare Mango Theplas during the hot summer months, especially when there was leftover Amaras. The combination of whole wheat flour as a base ensures a wholesome and hearty texture. The ripe mango puree is mixed into the dough, infusing it with a natural sweetness that complements the earthy undertones of the wheat. Shredded raw mango is then added, bringing a delightful contrast with its tartness. Basic spices like chili powder and turmeric provide a subtle heat and vibrant color, while sesame seeds and ajwain add a nutty, aromatic depth. A touch of oil, salt, and a pinch of sugar balance the flavors perfectly, creating a dough that is both flavorful and easy to roll out.
The cooking process further enhances the flavors, as the Theplas are cooked on a hot griddle until golden brown and slightly crispy. Each bite is a burst of sweet, tangy, and spicy notes, making it an excellent accompaniment to yogurt, or dahi, and bateta nu shaak, a classic potato curry. I still fondly remember enjoying these Theplas with my cousins, savoring the unique blend of flavors that my grandmother so skillfully crafted. Whether enjoyed for breakfast, lunch, or as a snack, Mango Thepla is a testament to the versatility of mangoes and a celebration of summer’s bounty. This recipe not only showcases the beloved fruit in a new light but also brings a refreshing change to your traditional Thepla repertoire.
Ingredients
• 2 cups Whole Wheat Flour
• 1 cup Shredded/Grated Peeled Raw Mango
• ½ cup Ripe Mango Puree/Pulp
• ¼ cup Chopped Coriander Leaves
• 1 tsp Ginger-Garlic Paste
• 1 tsp Green Chilies Finely Chopped
• 1 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• ¼ tsp Asafetida/Hing
• 1-2 tsp Coriander-Cumin Powder/Dhanajeeru
• 1 tsp Sesame Seeds/Tal
• ½ tsp Carom Seeds/Ajwain
• 2-3 tbsp Oil
• Salt as Per Taste
• 1 tsp Sugar(opt.)
Other Ingredients
• ½ cup Flour for Rolling
• ¼ cup Oil for Roasting/Cooking
Method
1. In a large mixing bowl, add whole wheat flour. Add grated raw mango, mango puree, chopped coriander leaves, ginger-garlic paste, and finely chopped green chili.
2. Now add all the basic spices like turmeric, red chili powder, coriander-cumin powder, hing, salt, sugar, sesame seeds, and ajwain.
3. Add oil and combine all the ingredients with your hand until well incorporated.
4. Make a dough by using water little by little as required, ensuring it is smooth, soft, and pliable. Cover with a kitchen towel or cloth and set aside for 10-15 minutes.
5. Make small lemon-sized balls from the prepared dough and keep them covered under the kitchen towel.
6. Take one ball, dust and coat it with flour, and roll it into a thin Thepla. Repeat the same method to roll out the remaining dough balls.
7. Heat the griddle/tawa. Once hot enough, place the rolled Thepla over it. Turn it upside down after 10-15 seconds once you see small bubbles on the top surface.
8. Wait for another 10 seconds to cook the bottom part. You will see small brown spots on the back of the Thepla.
9. Take ½ tsp oil and spread it all over the Thepla on the griddle. Cook/roast, pressing with a spatula until slightly crisp and golden brown on both sides.
10. Remove the cooked Thepla from the griddle and store it in a roti dabba or covered container. Apply ghee to keep the Thepla soft for a longer time.
11. Use the same method to make more Theplas from the remaining dough balls.
12. Serve fresh with dahi, bateta nu shaak, pickle, or just enjoy with a hot cup of tea.
Tips
• You can use shredded Dudhi/Lauki or Zucchini in the dough instead of raw mango, adding lime juice for sourness.
• You can add methi/fenugreek too if you like it.
• Store Theplas in a tight container for up to a week.
- 2 cups Whole Wheat Flour
- 1 cup Shredded/Grated Peeled Raw Mango
- ½ cup Ripe Mango Puree/Pulp
- ¼ cup Chopped Coriander Leaves
- 1 tsp Ginger-Garlic Paste
- 1 tsp Green Chilies Finely Chopped
- 1 tsp Turmeric Powder
- 1 tsp Red Chili Powder
- ¼ tsp Asafetida/Hing
- 1-2 tsp Coriander-Cumin Powder/Dhanajeeru
- 1 tsp Sesame Seeds/Tal
- ½ tsp Carom Seeds/Ajwain
- 2-3 tbsp Oil
- Salt as Per Taste
- 1 tsp Sugar(opt.)
- Other Ingredients
- ½ cup Flour for Rolling
- ¼ cup Oil for Roasting/Cooking
- In a large mixing bowl, add whole wheat flour. Add grated raw mango, mango puree, chopped coriander leaves, ginger-garlic paste, and finely chopped green chili.
- Now add all the basic spices like turmeric, red chili powder, coriander-cumin powder, hing, salt, sugar, sesame seeds, and ajwain.
- Add oil and combine all the ingredients with your hand until well incorporated.
- Make a dough by using water little by little as required, ensuring it is smooth, soft, and pliable. Cover with a kitchen towel or cloth and set aside for 10-15 minutes.
- Make small lemon-sized balls from the prepared dough and keep them covered under the kitchen towel.
- Take one ball, dust and coat it with flour, and roll it into a thin Thepla. Repeat the same method to roll out the remaining dough balls.
- Heat the griddle/tawa. Once hot enough, place the rolled Thepla over it. Turn it upside down after 10-15 seconds once you see small bubbles on the top surface.
- Wait for another 10 seconds to cook the bottom part. You will see small brown spots on the back of the Thepla.
- Take ½ tsp oil and spread it all over the Thepla on the griddle. Cook/roast, pressing with a spatula until slightly crisp and golden brown on both sides.
- Remove the cooked Thepla from the griddle and store it in a roti dabba or covered container. Apply ghee to keep the Thepla soft for a longer time.
- Use the same method to make more Theplas from the remaining dough balls.
- Serve fresh with dahi, bateta nu shaak, pickle, or just enjoy with a hot cup of tea.
You can add methi/fenugreek too if you like it.
Store Theplas in a tight container for up to a week.
