Although Thepla and Paratha look aliike, they aren't same
It's not tricky for foodies to tell these two Indian flatbreads apart. However, when Thepla and Paratha appear on a menu, many people become perplexed. Most of them order theplas, mistakenly believing they will receive hot parathas on their plates. So, if you're having trouble telling these two delicacies apart, you're not alone.
There are a few ways which can help you identify the difference between thepla and paratha. Here we have listed five of them!
In contrast to the stuffing used to make paratha, chopped methi leaves are used to make thepla. Fenugreek leaves must be chopped and combined with the thepla flour and other ingredients before being used to produce theplas. Dough and stuffing must be prepared separately for paratha. Once the filling is ready, you may roll it into a paratha by stuffing it with dough.
Ingredients and taste
For thepla, the usual ingredients are whole wheat flour, gram flour, leafy green and a few Indian spices. While the paratha has all-purpose flour or whole wheat flour (for the healthy version). Usually, there is stuffing which is prepped with spices and bases such as paneer, potato, and veggies. The stuffed parathas taste spicier than plain paratha because of the filling and masalas. Whereas thepla isn't spicy.
Size and colour
Thepla is typically medium-sized (5 to 6 inches), whereas paratha can be enormous or extra-large in size. The region or location where it is cooked has the most considerable influence on paratha's size. Paratha is predominantly yellow-light brown, whereas thepla includes yellow-orange shades.
Thepla, Image Source: archanaskitchen
Thickness and vegetarian nature
Theplas are similar to chapati or pulkas in thickness. Parathas are identical to other filled flatbreads. While parathas can be either vegetarian or non-vegetarian, theplas are entirely vegetarian. While mixed vegetables are frequently used to make paratha, they are rarely used to make thepla.
Calorie and shelf life
Thepla is prepared in a manner similar to chapati. It varies for paratha according to the variety. Ghee or oil is used to roast thepla. Roasting or shallow frying with ghee or oil is the method for paratha. In contrast to the high-calorie content of paratha, thepla has a moderate calorie value if prepared without ghee. The making of thepla is simple. But with paratha, it depends on your culinary prowess (especially for stuffed ones). Parathas are not ideal for long journeys; thepla is.