Thepla 2

This recipe uses brown sugar and you can decorate the centre with a blanched almond.


  • 4              cups whole wheat flour
  • 1              cup milk powder
  • 1              cup sojee
  • 2              cups brown sugar
  • 1/2           tsp crushed elechi
  • 1              tsp crushed viriyari
  • 1/2           cup butter
  • 1              cup milk
  • 1/4           cup kas kas (poppy seeds)
  • 6              cups oil for frying
  • 40            blanched almonds (optional)


  • 2               tbsp white flour
  • 4               tbsp water

Mix it together and make a paste.


  1. In a bowl add the whole wheat flour, powder milk, sojee, brown sugar  elechi, viriyari.
  2. Cut the butter in small pieces and rub it in the flour mixture.
  3. Add the milk and make a  dough.  Divide the dough into 4 and make 4 balls. 
  4. Flatten the ball and sprinkle with kas kas.
  5. Roll the flattened ball to 1/4” thickness.
  6. Cut the rolled dough with a 5” cookie cutter.
  7. Dip the blanched almond in the paste and stick it in the centre of the round.
  8. Deep fry in medium hot oil  for about 5 min turning once.
  9. Drain on paper towel.

If you are not using almonds for decoration, you can make the theplas smaller.

Theplas can be stored in an airtight container for a week.

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