Vegetable Thepla Recipe - The popular Gujarati parantha made with vegetables.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Mixed Vegetables ( मिक्स्ड वेजिटेबल्ज़ ) , Whole Wheat Flour

Cuisine : Gujarati

Course : Breads

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Vegetable Thepla

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

For more recipes related to Vegetable Thepla checkout Vegetable Thepla . You can also find more Breads recipes like Masala Puri, Palak And Chenna Parantha, Appam, Khajuri Khasta. Or try out these recipes from Gujarati Cuisine like Ripe Mango Kadhi, Meetha Poha, Wholesome Khichadi, Khaman Dhokla.

Vegetable Thepla Recipe Card

Vegetable Thepla
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Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Ingredients for Vegetable Thepla

  • Mixed Vegetables 3/4 cup + for dusting

  • Whole Wheat Flour finely shredded 1/4 medium

  • Carrot grated 1 medium

  • Fresh fenugreek leaves (methi) chopped 1/4 cup

  • Gram flour (besan) 1/4 cup

  • Ginger-green chilli paste 1/2 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/4 teaspoon

  • Yogurt as required

  • Oil 1 tablespoon

Method

Step 1

Take whole wheat flour in a bowl. Add cabbage, carrot, fenugreek leaves, gram flour, ginger-green chilli paste, coriander leaves, salt, turmeric powder, red chilli powder and sufficient yogurt and knead.

Step 2

Add one tablespoon oil and knead to a slightly stiff dough. Divide the dough into lemon sized portions and roll into round balls. Roll the in a little flour and roll into thin theplas.

Step 3

Heat a non stick tawa. Put the thepla on it and roast for half a minute. Flip over and drizzle a little oil over and around it. Flip over again and drizzle some more oil over and around it.

Step 4

Cook till both the sides are evenly browned. Similarly make more theplas. Serve hot with chhunda.

How to make Vegetable Thepla

Step 1

Take whole wheat flour in a bowl. Add cabbage, carrot, fenugreek leaves, gram flour, ginger-green chilli paste, coriander leaves, salt, turmeric powder, red chilli powder and sufficient yogurt and knead.

Step 2

Add one tablespoon oil and knead to a slightly stiff dough. Divide the dough into lemon sized portions and roll into round balls. Roll the in a little flour and roll into thin theplas.

Step 3

Heat a non stick tawa. Put the thepla on it and roast for half a minute. Flip over and drizzle a little oil over and around it. Flip over again and drizzle some more oil over and around it.

Step 4

Cook till both the sides are evenly browned. Similarly make more theplas. Serve hot with chhunda.

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