Thursday, 18 October 2012

Carrot & Radish Thepla (Pooja special)

THEPLA is a delicious & healthy spice gujurati snacks. It s same as paratha but completely unique in  taste nd aroma . You can add kasturi methi, spinach, zuchini, dhoodhi, cabbage, radhish & carrot or whatever veg. you like . It can be preserved up to one week. When hungry just heat it & njoy the soft & tasty thepla. Here is how to make a delicious gujurati thepla. Its perfect to carry when u r going for a trip...:-)


One cup of whole wheat flour
One cup of grated carrot & radish
2-3 green chilli chopped
1tsp grated ginger (optional)
1tsp cumin seeds & nigella seeds
1tsp red chilli flakes (optional)
A pinch of hing/ asafoetida 
1 tsp turmeric powder
1 tsp red chilli powder
2 tsp cumin/ coriander powder
Salt as per the taste
1tblspoon gram flour
2tblsp dried fenugreek leaves/ Kasturi methi
Butter milk for kneading

Method :

In a flat bowl mix  grated carrot & radish, grated ginger, green chilli, dried kasturi methi, cumin & nigella seeds, red chilli flakes & all the powders & salt.

 Add wheat flour & besan/ gram flr to it. Slowly pour buttermilk to the flour & knead well till it becomes a soft pliable dough. Let the dough sit for half an hour.

Now make even size small round balls from the dough and roll them with a rolling pin into a round shape.

Heat a tawa and place the thepla on it. First roast one side then turn the thepla. 

Drizzle  some oil over it and cook each sides till it turns golden brown. repeat the same with other theplas. Serve hot with pickle and curd.
Note: you can add grated garlic while kneading the will give a nice aroma to the thepla.

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