How to make Vegetable Thepla -
The popular Gujarati parantha made with vegetables.This is a wholesome no onion no garlic vegetable thepla recipe
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Cabbage (बंदगोभी), Whole Wheat Flour
Cuisine : Gujarati
Course : Breads
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For more recipes related to Vegetable Thepla checkout CABBAGE PARANTHA - skk. You can also find more Breads recipes like Ukkarai Bajra And Aloo Parantha Coconut Roti Murgh Missi Roti
Vegetable Thepla Recipe Card
Hindi: patta gobhi
Super healthy, cabbage goes a long way back. In ancient times, the Greeks treated it as a special food for its many medicinal properties. There are tales about raw cabbage juice being a standard treatment for a nasty hangover! Salads, dals, sabzis, pickles and even raitas, cabbage does full justice to each preparation. Shop for the ones that have a crisp, shiny look to it.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Vegetable Thepla Recipe
Cabbage finely shredded 1/4 cup
Whole Wheat Flour 3/4 cup + for dusting
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.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
