Zucchini Thepla
by Tarla Dalal
Zucchini, a vegetable that you generally tend to associate with continental dishes and baked recipes, fits beautifully into our all-time desi favourite – the humble thepla!
The whole wheat flour dough is enriched with zucchini, ginger and garlic, and in a unique twist, we also put a little dried herbs and seasonings into it. This gives the Zucchini Thepla a very exciting, fusion flavour.
Do not rest the dough for too long as it will get watery and you will not be able to roll it properly. Be generous with the oil while cooking, or you might end up with dry and hard theplas.
Serve this delicious thepla with pickles and raita or dips . You can try exciting options like the Herbed Curd Dip and the Mustard Chilli Pickle .
Zucchini Thepla recipe - How to make Zucchini Thepla
Preparation Time: Cooking Time: Total Time:
Makes 11 theplas
1 1/4 cups grated zucchini (unpeeled)
1 1/2 cups whole wheat flour (gehun ka atta)
1/4 tsp turmeric powder (haldi)
2 tsp dry red chilli flakes (paprika)
1 tsp dried mixed herbs
1/2 tsp garlic (lehsun) paste
1/2 tsp ginger (adrak) paste
2 tbsp oil
salt to taste
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking
- Method
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
- Divide the dough into 11 equal portions.
- Roll out a portion of the dough into a 175 mm. (7”) diameter circle using a little wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook on a medium flame, using oil, till it turns golden brown in colour from both the sides.
- Repeat steps 3 and 4 to make 10 more theplas.
- Serve immediately.
| Energy | 132 cal |
| Protein | 2.3 g |
| Carbohydrates | 13.3 g |
| Fiber | 2.3 g |
| Fat | 8.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 78.2 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 2.4 mg |
| Folic Acid | 10.3 mcg |
| Calcium | 10.6 mg |
| Iron | 0.9 mg |
| Magnesium | 25.7 mg |
| Phosphorus | 68.1 mg |
| Sodium | 4.9 mg |
| Potassium | 91.6 mg |
| Zinc | 0.4 mg |
Yummy Theplas... My son who is against Zucchini .. loved them
The recipe is really innovative. I thought that Zucchini could only be used in exotic dishes but when I tried them as theplas using the Italian Seasonings, my kids just loved it. I served them with herbed curd dip as an appetizer during the party too. Guests just loved it.