Thepla is a Gujarati delicacy, which can easily be made with the existing ingredients in your kitchen. The best part is that you can make different variations by changing just a few ingredients. There are no hard and fast rules of making a Thepla. This version uses zucchini but you can easily replace it with lauki or methi or anything else you feel like.
|Preparation Time||60 minutes|
|How many||10 theplas|
|Whole wheat flour||2 cups|
|Grated zucchini||1.5 cups|
|Grated ginger||1 tbsp|
|Cumin (jeera) seeds||1 tsp|
|Whole coriander seeds||2 tsp|
|Turmeric (haldi) powder||1 tsp|
|White sesame seeds||1 tbsp|
|Carom (ajwain) seeds||1 tsp|
|Yogurt or dahi or curd||2 tbsp|
|Red chilli powder (lal mirch)||1 tsp|
|Garam Masala||1 tsp|
|Vegetable oil||3 tbsp|
- Dry roast the coriander and the cumin seeds. Once they are fragrant, let them cool and grind them coarsely.
- Grate the zucchinis coarsely. Chop the green chillies finely. Peel and grate ginger finely.
- Mix everything except oil together in a bowl and knead a soft dough. Don’t add any water because the zucchini leaves a lot of water when salted. Add more flour if the dough is sticky. Leave it covered for about 15 minutes.
- After 15 minutes, knead it again and add more flour if it feels sticky. The zucchini thepla dough is ready. Divide the dough in ten equal parts and make balls.
- Roll a ball in about six inch diameter with the help of dry flour.
- Place the thepla on a hot griddle. Let it cook on medium heat. Flip it when the bubbles form at the bottom of the dough.
- Turn up the heat. Add about half tsp of oil and flip it again. Smear oil on the other side also. Cook by pressing with spatula until both sides have brown spots.
- Remove it from the griddle and repeat with other dough balls.
- Zucchini Thepla is ready. If you are eating it right away, you can make it crisp otherwise leave them soft and enjoy with hot tea later.