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Zucchini Thepla

Just the new year started and we are already towards the end of the first month. Time is just flying! The other I was thinking last year at this time I was thinking about my daughter's new school and timings. I am night owl so how will get up early in the morning and prepare 2 boxes for her! But see I have sailed through this and she is going to complete her academic year in just two months.

Now you might ask a question how do I manage to do this. Actually little planning ahead can help you a lot. Half of the preparations I do previous night for example cutting vegetables, kneading dough, etc. So next day morning it becomes really handy if at all I am late for 10 minutes or so. My daughter loves Thepla, so often I give her Methi Thepla (I prepare it so often still not on the blog, surprisingly) and she really enjoys it. I also prepare lauki thepla and she likes it too. Actually thepla remains soft for longer time and I came to know this during a train journey. Read the story here.

The day I was writing the post about lauki thepla, I also visited supermarket and when I saw zucchini I thought this is another vegetable which I can use to make the thepla. Immediately I picked zucchini and when I prepared thepla with zucchini it really turned out great. Zucchini has lot of health benefits which includes improvement in digestion, slowing down aging, lowering blood sugar levels, good for heart and blood circulation, improving eye sight, boosting energy and helping in weight loss. However, we often think what can we prepare using zucchini other than adding it to pizza or salad, so zucchini thepla is a perfect Indian recipe of zucchini which can solve your problem. I used green zucchini to prepare thepla however you can use yellow zucchini too.

You can prepare the dough for thepla previous night and keep it in the refrigerator. This really saves the time, that's what I do for the early morning lunch box preparation. Like bottle gourd or lauki, zucchini's water content is high approximately 94% so while kneading the dough for thepla you may not require any addition of water.

So next time you get zucchini from the market, you have an Indian recipe of zucchini in kind. I have planned to explore more Indian recipes using zucchini. Till then scroll down the blog and check the recipe and prepare it in your kitchen and do share your feedback which motivates me.

Preparation time: 15 minutes
Cooking time: 40 minutes
Servings: 10 nos approximately

Zucchini Thepla 


Zucchini - grated, 1 cup
Whole Wheat Flour - 1.5 cups
Besan/ Gram flour - 2 to 3 tablespoon
Salt to taste
Curd - 2 tablespoon ( you can add little more if required during kneading the dough)
Red Chilli Powder - 1/4 teaspoon
Turmeric Powder - 1/4 teaspoon
Cumin Powder - 1/2 teaspoon
Coriander Powder - 1/2 teaspoon
Ginger - grated, 1/2 teaspoon
Refined oil - 1 tablespoon + for frying the thepla ( approx. 4 to5 tablespoons)
Green Chilli Paste - 1/2 teaspoon (optional/ I have not added it)


1. Wash and pat dry zucchini. Then peel it and grate it in a large plate. Keep aside.
2. Take whole wheat flour, besan, dry spices (cumin, coriander, red chilli, turmeric powder) and salt in a big bowl. Mix them with your fingers.
3. Now add grated zucchini along with its juices. Mix it well.
4. Add 1 tablespoon oil and curd and knead a smooth dough. I did not add any extra water. Zucchini juices and water from curd was enough to bind all of them together. If required you can add 1 or 2 tablespoon of water.
5. Cover the dough with a damp cloth and allow to rest it for 15 minutes.
6. Now make lemon size balls from the dough.
7. Dust your kitchen platform and roll each ball into round shape like roti (5 to 6 inches of diameter).
8. Keep the rolled thepla on a hot skillet and when brown spot appears, flip it.
9. Apply oil on both sides and cook it. Serve hot with chutney or pickle or any dip.

Zucchini Thepla for Lunch box

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