Wednesday, 20 April 2016

Zucchini & Dill Thepla !


Theplas are inherent part of Gujarati cuisine that are light, healthy and flavorful.Theplas are not paratas and there are lot of difference between them. Theplas are thin and made of wheat flour seasoned with aromatic spices and a leafy vegetable like methi or other vegetables are added in grated form. 
It stays soft for a longer time if properly rolled out and cooked and an excellent option for travel or picnics. 
I have already posted Carrot Thepla, and this time tried with zucchini (courgettes)and the falvorful Dill leaves. This recipe doesn't need to be prepared with both of them, so go ahead and make them with any one of them too. I personally love the flavor of dill and the lovely pattern it makes on the thepla when we roll it out.


INGREDIENTS
  • 1 3/4 cup wholewheat flour
  • 1/4 cup Besan (gram flour)
  • 1/2 cup grated Zucchini (Courgette)
  • 1/2 cup roughly chopped dill leaves
  • salt as needed
  • 3 tbsp thick curd (yogurt)
  • 1/2 tsp turmeric powder
  • 1 tsp chilli powder
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1 tsp crushed Chilli n Ginger
  • 1 tsp Kasuri methi
  • 1 tsp cumin seeds (or ajwain)
  • 2 tbsp Ghee (or oil) (to cook theplas and also to brush later)

STEPS
  • Grate the Zucchini and squeeze out the extra water.
  • Combine all the ingredients in a bowl except ghee and water.
  • Mix well first, you will be able to make dough with the water from yogurt and zucchini. Add extra water little by little as required to form a soft and pliable dough.

  • Rest the dough for 15 - 20 minutes and then make small balls out of them.
  • Roll them out as thin as possible just like how we do chapati, but thinner than that.


  • Place on a greased and hot tawa and cook on one side, flip and apply ghee/oil and cook well flipping a couple of times.

NOTES
  • Using besan (gram flour) is optional and you can just skip it and use only wheat flour.
  • Instead of adding curd and water, you can also add buttermilk if you have it ready.
  • Use the same recipe and just do it with only zucchini or only dill leaves.
  • You can replace ajwain with Jeera too.
  • Feel free to add some garam masala if you like the flavor.
  • Try to roll the thepla very thin to get best results.
  • Fitness freaks please skip ghee and can make it even oil free.
  • Best paired with boondi or Onion Raita or I would even love with some Bindi Raita:)
  • Can be served with just pickle or any subzi / gravy of you choice.



With Love,

1 comment:

  1. I tried these. They turned out great! I doubled the amount of zucchini too.

    ReplyDelete