Zucchini Thepla is something I tried out recently, which was much loved by everyone at home. Today, I am going to share with you all the way I made these Thepla.
What is Thepla?
For the uninitiated, ‘thepla‘ refers to a flatbread from the state of Gujarat. Wheat flour (or millet flour) is spiced and mixed with a few other ingredients, along with grated or chopped vegetables, to make thepla. Bottlegourd (doodhi), fenugreek leaves (methi) and radish (mula) are some vegetables commonly used in thepla. Check out my recipe for Bajri Methi Na Thepla here.
Recently, I happened to pick up a lot of zucchini, a veggie that is mostly associated with dishes like pasta, pizza and Thai curry. I decided to use some in thepla – a sort of international twist to the Gujarati classic – and the result was brilliant. The watery nature of the zucchini yielded soft (and delicious) thepla, and they went on to become an instant hit with the family. Zucchini Thepla (or Gujarati-style Zucchini Roti, if I may) is a great way to consume the nutrient-rich vegetable, and this is definitely not the last time I have made this!
What went into the Zucchini Thepla?
There’s zucchini in there, of course, a veggie that is full of nutrients like folate, Vitamins A and C, potassium and fibre. I used green zucchini here.
I have used largely whole wheat flour to make these Zucchini Thepla, with just a little gram flour aka besan added in.
And then, there are the usual suspects found in a Gujarati Thepla – ginger and garlic, chillies, jaggery, curd, sesame seeds and the like.
This is a vegetarian recipe, but not vegan (plant-based) because of the use of curd. Skip the curd in case you want to make the Thepla vegan. These Thepla are also NOT gluten-free.
The A-Z Recipe Challenge
This post is brought to you in association with the A-Z Recipe Challenge.
The A-Z Recipe Challenge is undertaken by a group of passionate food bloggers who use ingredients in alphabetical order to create recipes, every month. I joined this group when we were doing the letter B – I had shared a recipe for Beetroot Poriyal. Now, it’s been more than a couple of years since, and we have reached Z, the last letter of the alphabet. 😊 I chose to make a dish using zucchini for Z, and that’s how these Zucchini Thepla came about.
How to make Zucchini Thepla or Zucchini Roti
Here is how I made them.
Ingredients (makes 15-18 rotis):
1. 2 cups wheat flour + more as needed to dust the thepla
2. 2 tablespoons gram flour (besan)
3. Salt to taste
4. 1/2 teaspoon turmeric powder
5. 2 pinches of asafoetida
6. 2 tablespoons jaggery powder or to taste
7. 1/2 teaspoon carom (ajwain) seeds
8. 1 tablespoon sesame seeds
9. 2 tablespoons thick curd
10. Half of a large zucchini, about 1 cup when grated
11. A handful of fresh coriander leaves
12. 3-4 green chillies
13. A 1-inch piece of ginger
14. 5-6 cloves of garlic
15. 1/2 tablespoon oil + as needed to make the Thepla
1. Take the wheat flour in a large mixing bowl. Add in the gram flour, salt to taste, asafoetida, turmeric powder, jaggery powder, sesame seeds and carom seeds.
2. Add the thick curd to the mixing bowl.
3. Grate the zucchini medium-thick. Add it to the mixing bowl.
4. Chop the coriander finely and add it to the bowl as well.
5. Peel the ginger and garlic cloves and chop roughly. Chop the green chillies roughly.
6. In a small mixer jar, grind together the chopped ginger, garlic and green chillies to a paste, using a little water. Add this paste to the mixing bowl.
7. Mix all the ingredients in the bowl well, using your hands. Now, bind everything together into a soft dough. Add a little water if needed, otherwise the liquid ingredients should be enough to help bind the dough.
8. When the dough has almost come together, add in 1/2 tablespoon oil. Bind the dough till it becomes soft and non-sticky. Then knead it for a couple of minutes.
9. Proceed to make the Zucchini Thepla immediately, otherwise the dough will let out water and become very sticky and difficult to handle. For this, place a heavy pan on high flame and let it get heated up. Take a small ball of the dough and place it on a dusted work surface. Use a rolling pin to roll it out into a slightly thick roti. Dust with wheat flour as needed. Place the roti on the heated pan, and turn the flame down to medium. Drizzle some oil around the roti. Cook on medium flame till the roti is done on the bottom, then flip it over. Cook till done on the other side too, on medium flame. Transfer to a serving plate – serve hot with raita, pickle or any other accompaniment of your choice.
10. Prepare rotis from all the dough in a similar manner. Serve hot.
Tips & Tricks
1. I have used whole wheat flour to make these Thepla, with a little gram flour added in. You may mix some millet flour like bajra or jowar atta.
2. Adjust the number of green chillies you use, depending upon personal spice preferences.
3. I have used green zucchini here, but you may use the yellow one instead too. There is no need to peel the zucchini.
4. Do not keep the dough out for too long before making the Thepla, as the high water content in the zucchini might make it very sticky. Prepare the Thepla as soon as you have the dough ready.
5. Sour curd tastes best in Thepla. Use thick curd so that the dough does not become too sticky.
6. You may skip the jaggery if you don’t prefer it, but I think it is an essential part of Thepla. It adds a lovely flavour to the Thepla.
7. You may skip the garlic if you don’t prefer using it.
8. Roll out the Thepla medium-thick. It needs to be thicker than a phulka roti, and thinner than a paratha.
9. Make sure the dough is soft and pliable, but not very sticky. It shouldn’t be too hard either. The liquid ingredients in the dough are enough to bind the dough, and no water is really water. However, if needed, you can use very little water. If the dough gets too sticky, adjust the consistency using a little wheat flour.
10. Use a heavy-bottomed pan to make the Thepla. Cook it evenly on both sides, on medium flame.
Did you like this recipe? Do tell me in your comments!