Friday, August 9, 2013

Zucchini Thepla

Thepla is a flatbread made with wheat flour, gram flour, spices and some combination of veggies like fenugreek (methi) leaves, grated bottle gourd, zuchhini etc. My aunt always gives me a bunch of theplas when I leave Mumbai for US. They make excellent travel food as they stay good for 2 - 3 days and taste good eaten as is.
Yesterday I made theplas with grated green and yellow zucchini. Here's how I made them:
1 cup wheat flour
1/4 cup gram flour
About 1/2 cup grated zucchini
1 tsp salt
1/2 tsp sugar
1 tsp cumin pwd
1 tsp coriander pwd
1/2 tsp red chilli pwd
1/4 tsp amchur pwd
1 tbsp. sesame seeds
1 tbsp. crushed kasuri methi
1 tsp cumin seeds
pinch of hing
3 tbsp. yogurt
3 tbsp. oil
Take all the ingredients in a big mixing bowl.
Mix well and knead into a smooth pliable dough. Use only a few tbsp. of water to knead. The dough should be slightly firmer than roti/poli dough, but softer than puri dough. Cover the dough with a wet towel and keep for 15 mins.
Then divide into 7 balls. Roll each into a round shape.
Roast on a skillet until brown spots form on both sides. I have roasted 2 without oil, rest with oil. This made 7 theplas for me.

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