Zucchini Thepla
Zucchini thepla is a flavorful Indian flatbread that is made with whole wheat flour, spices, yogurt and grated zucchini.
Yield: 10 nos
Materials
- 1 cup Zucchini grated
- 2 cups Whole Wheat Flour
- 2-3 tablespoon Gram Flour
- 2-3 tablespoon Yogurt
- ½ teaspoon Carom Seeds
- ½ teaspoon Turmeric Powder
- ½ teaspoon Red Chilli Powder
- ½ teaspoon Cumin Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Chaat Masala
- Salt to taste
- ½ teaspoon Grated Ginger
- Vegetable Oil
Instructions
- Wash and pat dry zucchini. After that, peel it and grate it on a big plate. Set aside for now.
- In a large mixing bowl, combine whole wheat flour, gram flour (besan), carom seeds, dry spices (cumin, coriander, red chilli powder, chaat masala, turmeric powder), and salt. With your fingertips, combine them.
- Next add grated ginger, yogurt and vegetable oil into flour mixture.
- Finally add grated zucchini along with its juices and knead a smooth dough. If required you can add 1 or 2 tablespoon of water while kneading the dough.
- Cover the dough with a damp cloth and allow to rest it for 10-15 minutes.
- Make equal lemon size balls from the dough.
- Dust your kitchen platform and roll each ball into round shape like roti (5 to 6 inches of diameter).
- Keep the rolled thepla on a hot skillet and when brown spot appears, flip it.
- Apply oil on both sides and cook it. Serve hot with any sides or chutney or pickle or any dip.