Raisin Thepla: Your Perfect Monsoon Travel Companion

The monsoon season in India paints a mesmerizing picture - lush greenery, cascading waterfalls, and the pitter-patter of rain. But with this beauty comes the challenge of travel. Packing for monsoon trips can be tricky, especially when it comes to snacks. You want something delicious, filling, and most importantly, portable to avoid getting soggy in the rain.

Enter the humble thepla - a flatbread originating from Gujarat, known for its versatility and long shelf life. Traditionally made with whole wheat flour and a variety of vegetables, theplas are a lifesaver for any traveler.

This blog explores thepla as the perfect monsoon travel companion, and offers a delectable recipe with a delightful twist - raisins! Raisins, also known as kishmish or munakka in India, come in a variety of types, each adding a unique flavor profile to your theplas.

Why Theplas are Perfect for Monsoon Travels

Here's why theplas are your best bet for monsoon snacking:

• Portable: Unlike fluffy breads that turn soggy easily, theplas have a dry texture that makes them ideal for travel. You can easily pack them in your bag without worrying about them getting spoilt.
• Filling: Theplas are packed with wholesome ingredients like whole wheat flour and vegetables, making them a filling and satisfying snack. They will keep you energized throughout your journey.
• Long Shelf Life: Theplas can be stored for several days at room temperature, eliminating the need for refrigeration during your travels.
• Versatile: You can customize theplas with a variety of fillings, including vegetables, lentils, and even fruits like raisins! This allows you to create different flavor combinations to suit your taste buds.
• Easy to Eat: Theplas are flat and can be easily eaten on the go, making them perfect for snacking while traveling.

Raisins: A Delicious Twist to your Thepla Recipe

Raisins, with their concentrated sweetness and chewy texture, add a delightful dimension to theplas. They come in various types, each offering a unique flavor profile:

• Golden Raisins: These plump and juicy raisins are perfect for those who enjoy a burst of sweetness in their theplas.
• Black Raisins (Munakka): These dark-colored raisins have a more intense flavor with subtle hints of tartness. They add a depth of flavor to the theplas.
• Seedless Raisins: For a smoother texture, opt for seedless raisins. They blend seamlessly with the thepla dough and offer pops of sweetness.
• Seeded Raisins: If you enjoy a bit of crunch, seeded raisins are a great choice. The seeds add a delightful textural contrast to the soft thepla.

Thepla Recipe with a Raisin Twist

Now, let's delve into the delicious world of raisin theplas! Here's a recipe that you can easily prepare for your next monsoon adventure:

Ingredients:

• 2 cups whole wheat flour (atta)
• 1 cup boiled and mashed potatoes
• 1/2 cup chopped fresh coriander leaves (cilantro)
• 1/4 cup chopped green chilies (according to spice preference)
• 1/2 cup raisins (golden, black, or a mix)
• 1/4 cup vegetable oil
• 1 teaspoon cumin seeds (jeera)
• 1 teaspoon coriander powder (dhania powder)
• 1/2 teaspoon turmeric powder (haldi)
• Salt to taste
• Water for kneading

Instructions:

1. In a large bowl, combine the whole wheat flour, mashed potatoes, chopped coriander leaves, green chilies, raisins, and salt.
2. Heat oil in a pan. Add cumin seeds and let them splutter.
3. Add coriander powder, turmeric powder, and saute for a few seconds.
4. Pour the hot oil mixture into the flour mixture and mix well.
5. Gradually add water to knead into a soft but firm dough.
6. Cover the dough with a damp cloth and let it rest for 30 minutes.
7. Pinch off small balls from the dough and roll them into thin circles.
8. Heat a griddle (tawa) over medium heat. Place the rolled thepla on the griddle and cook for a minute
9. Flip the thepla and brush it with a little oil. Cook for another minute or two, pressing gently with a spatula, until golden brown spots appear on both sides.
10. Repeat steps 7-9 to cook all the theplas.
11. Stack the cooked theplas in a clean container and cover them with a napkin to retain moisture.

Tips:

• For a richer flavor, you can add a tablespoon of grated ginger or a pinch of asafoetida (hing) to the dough.
• If you don't have mashed potatoes, you can use grated carrots, chopped fenugreek leaves (methi), or a combination of these vegetables.
• You can adjust the amount of green chilies based on your spice preference.
• To make the theplas vegan, simply omit the oil and use vegan yogurt for kneading (if desired).
• The cooked theplas can be stored at room temperature for up to 3-4 days.

Beyond Raisins: Exploring Other Thepla Fillings

While raisins offer a delightful twist, theplas are incredibly versatile when it comes to fillings. Here are some other exciting ideas to explore:

• Vegetable Theplas: Add chopped and sauteed vegetables like spinach (palak), cauliflower (gobi), or a mix of bell peppers for a burst of color and nutrients.
• Lentil Theplas: Sauteed and mashed lentils like moong dal or masoor dal can be incorporated into the dough for a protein-packed snack.
• Cheese Theplas: For a cheesy delight, add grated cheddar cheese or mozzarella to the dough.
• Spicy Theplas: If you enjoy a fiery kick, add chopped red chilies or a teaspoon of red chili powder to the dough.

The Final Note

Theplas are a delicious, convenient, and customizable snack option for any traveler. With their long shelf life and ability to withstand monsoon humidity, they are the perfect companion for your monsoon adventures. So, experiment with different fillings, including raisins, and discover your favorite thepla combinations!

Happy Monsoon Travels!