Zucchini Thepla

5 from 4 votes

Zucchini thepla - a delicious flatbread from the Gujarati cuisine made with whole wheat flour and amaranth flour with fresh zucchini.

Prep Time20

Cook Time20

Total Time40

Course: Entree, Snack

Cuisine: Gujarati

Keyword: Zucchini thepla

Servings: yields 13 theplas

Calories: 160kcal

Author: Srividhya G

Equipment

Mixing bowl
Rolling Pin
Tawa or Griddle

Ingredients

Measurement Details: 1 cup=240ml; 1 tbsp=15ml; 1 tsp=5ml;

To grind-

2 green chili
½ inch ginger piece

Other Ingredients-

1.5 cups zucchini grated (approx 220 grams) Squeeze the water and reserve it.
1.5 cups whole wheat flour
1.5 cups amaranth flour
½ tsp turmeric powder
½ tsp red chili powder
1 tsp salt
1 tbsp white sesame seeds
1 tbsp jaggery
¼ tsp asafoetida
¼ cup yogurt
2 tbsp water preferable the squeezed zucchini water
5 tbsp oil divided (1 tbsp oil for the dough and remaining to cook the thepla)

Instructions

Wash the zucchini and grate them with the skin.
Coarsely grind the green chilies and ginger. You can also grate them.
In a mixing bowl, add the whole wheat flour, amaranth flour, ground ginger-green chili mix, turmeric powder, red chili powder, salt, sesame seeds, jaggery, asafoetida, and 1 tbsp of oil.
Mix this well and make sure all the spices are incorporated well.
Now add the squeezed zucchini and the yogurt. Gently mix and form a dough. I used 2 tbsps of zucchini water as well. Add water only if required.
Divide the prepared dough into equal parts and roll them into smooth balls. I divided my dough into 13 balls. Do not let the thepla dough rest as zucchini will ooze out water. Make the balls and roll them right away.
On a dusted surface, take one ball and using the rolling pin, evenly roll the thepla into a 6 to 7-inch circle. The paratha dimensions are to provide a rough idea. Depending upon the dough size and your preference, roll them. Also, you can roll into triangles or squares as well. Roll it gently and apply equal pressure when rolling. Shake off the excess flour.
Similarly, make all the parathas and keep them ready.
Heat an iron tawa and make sure it is hot. Make sure the heat is at medium to medium-high. Tawa should always be hot.
Place the rolled paratha on the hot tawa. Let it cook for 30 seconds or so, spread ½ to ¾ tsp of oil around the edges, and cook for 30 seconds.
Now flip the parathas and spread some oil (¼ tsp) on top of the paratha. Gently press the paratha with the spatula and cook until you see the brown spots like below.
Place the prepared paratha separately. And cook the remaining parathas similarly.

Notes

I went with the combination of whole wheat flour and amaranth flour and did not use besan. Along with wheat flour, you can use a choice of your flour-like bajra flour or any other millet flour and besan as well.
Adjust the spices according to your preference. Yogurt adds a nice flavor in this recipe, but the shelf life of the thepla will be comparatively less.
You can skip the yogurt and use water instead and make it completely vegan.
Do not let the dough rest after preparing the dough as zucchini oozes out a lot of water before adding grated zucchini, squeeze the water as much as you can, and adding. If you find the dough is sticky, add little extra flour.

Nutrition