Zucchini Thepla
Thepla, a delicacy hailing from Gujarat, holds a special place in my culinary repertoire. I enjoy crafting various versions, such as Methi Thepla, Dudhi Thepla, Paneer and Cabbage Thepla, Mix Vegetable Thepla, and more. Today, I'm delighted to share the recipe for Zucchini Thepla with all of you.
Ingredients
- Shredded zucchini – 1 cup
- Salt to taste
- Turmeric powder – 1 tsp
- Red chili powder – 1 tbsp
- Cumin and coriander powder – 1 tbsp
- Oil – 2 tbsp
- Ginger-garlic and chili paste – 1 tbsp Optional
- Kasuri methi – 1 tsp
- Finely chopped Cilantro/coriander – 1 tbsp
- Whole wheat flour – 1 ½ cup May need more, depends on the amount of moisture in the zucchini
- Water if needed
Instructions
- Mix all the ingredients in a big mixing bowl. Mix them well and knead soft dough. Add water only if it requires. I made this dough into my Kitchen Aid Dough maker. You need not let rest the dough otherwise it will get softer. And you will not be able to roll it properly.
- Divide them into 10 to 12 equal parts.
- Make a ball. Roll it using dry flour into 7-inch disc.
- Place the rolled thepla on hot Tawa/griddle over medium heat.
- After 2 minutes flip the thepla to cook on another side. Use 1 teaspoon of oil and apply evenly.
- Flip it and apply oil again. Cook on both the sides until you get your desired color.
Nutrition
Calories: 160kcalCarbohydrates: 21gProtein: 4gFat: 7gSaturated Fat: 1gCholesterol: 1mgSodium: 210mgPotassium: 98mgFiber: 3gSugar: 2gVitamin A: 64IUVitamin C: 4mgCalcium: 37mgIron: 2mg
Tried this recipe?Let us know how it was!