This Environment Day; Rejoice wellness brings versatile recipe that can be part of your main meal or snack meal or even travel meal.

Check these yummy super healthy Zucchini Thepla

Zucchini Thepla

Ingredients

• ½ tsp cumin seeds
• 450g zucchini
• 175g plain flour , plus extra for rolling out
• 175g plain whole-wheat flour 
• 2 tsp grated fresh root ginger
• a good pinch of turmeric
• a small handful of fresh coriander , chopped
• 3-4 tbsp sunflower oil

Method

• Dry fry the cumin seeds for 30-60 seconds in a non-stick pan, tossing constantly until toasted. Remove from heat.
• Wash the zucchini, then trim and grate them on the coarsest side of the grater (unpeeled) into a largish bowl.
• Tip in both the flours, the ginger, turmeric and coriander, add 1 tsp salt and stir well.
• Pour 1n1⁄2 tbsp of the oil into the flour mixture and rub it in, then gradually add 4-5 tbsp cold water until the mixture comes together to form a soft dough, a bit wetter than pastry.
• Tear or cut off 12 equal-sized pieces and shape into balls.
• Dust the work surface and rolling pin with a little extra flour and roll each piece into a thin 14cm round – don’t worry if the edges are crinkly.
• Heat a large cast-iron griddle or heavy-based frying pan until very hot.
• Put one or two theplas on the griddle and cook for 2 minutes on one side, patting the edges with a clean soft cloth – this keeps the thepla in contact with the heat and helps cook it fast.
• Turn the thepla over and cook for 2 minutes more.
• Drizzle a little oil around the edges of the bread, turn them over again and cook for 30-60 seconds more, then drizzle a few drops of oil on this side.
• Remove and set aside on a plate.
• Repeat with the rest of the rounds. (You can make the theplas up to 2 hours ahead, then wrap in foil and reheat in a low oven.)
• Serve hot or cold.