Zucchini Thepla
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.