Beetroot Thepla

Theplas are soft Indian bread. It's a famous Gujarati dish and often served during breakfast, sometimes snack or even during meal time. Theplas can be carried during long journey since it remains soft even after hrs. The shelf life is 2 days at room temperature.

Theplas are made using whole wheat flour, Besan and sometimes even millet flours adding spices to it. Even theplas of fenugreek leaves, radish and bottle gourd are made. It can be eaten without any accompaniments and also can be relished with curd, pickle, mint chutney and chundo. It tastes soo good.

Beetroot is a very healthy vegetable. It is good to add in our daily diet. We love beetroot. So every week I prepare some or the other recipe using beetroot. Yesterday I tried making these beetroot theplas. It was so good that my 2.5 year old daughter loved it a lot. We relished it with curd and pickle. 

Let’s start with the recipe. 

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Beetroot Thepla

Yield: Makes 12 theplas

Author: Namitha Shenoy

Prep time: 15 MCook time: 5 MTotal time: 20 M

An soft Indian bread made using beetroot, fenugreek leaves, whole wheat flour and Besan spiced with Indian spices.

Ingredients:

• Beetroot (grated) - 1 cup
• Whole wheat flour - 2½ cup
• Besan/Gram flour - 2 tbsp
• Coriander leaves - ¼
• Kasuri Methi - ½ cup
• Green chillies - 2
• Turmeric powder - ½ tsp
• Coriander powder - 1 tsp
• Cumin powder - 1 tsp
• Garam masala powder - 1 tsp
• Red chilli powder - 1 tsp
• Amchur powder - ½ tsp
• Ghee/oil - 3 tbsp + for frying
• Water - less than 1 cup
• Salt to taste

Instructions:

1. Wash, peel and grate the beetroot. (1 large beetroot is required for this recipe)
2. In a large bowl, add grated beetroot, Kasuri Methi, coriander leaves and chopped green chillies. Mix well with a fork. 
3. Add whole wheat flour, Besan, Turmeric powder, coriander powder, Cumin powder, Amchur powder, Garam masala powder, Red chilli powder and salt. Mix well until well combined. 
4. Now add Ghee and mix again. 
5. Gradually add lukewarm water and knead to soft dough. (Don't add water all at a time. Dough will become sticky) 
6. Once dough is ready, grease with oil, cover and let it rest for 15 minutes. 
7. After 15 minutes, knead the dough for a minute. Then take out lemon-sized portion and smoothen it. 
8. Now dip in the wheat flour and roll it thin with rolling pin. (thickness should be 2mm) Dust with flour whenever necessary. 
9. Heat a tawa. Put the flattened thepla on hot tawa and fry for a minute. Now flip and cook for a minute on other side. 
10. Spread oil and continue cooking till it's done. (do it on medium flame. Don't overcook it. It will become hard) 
11. Once done, transfer to a plate. (Keep a bowl on the plate and put the fried thepla over it. This is to avoid sogginess) 
12. Continue the same with the remaining dough. 
13. Serve with curd, pickle, mint chutney or chundo. Or you can relish just like that. 
14. You can store it in a airtight box after cooling it down completely. 

Notes:

Theplas stay fresh for upto 2 days at room temperature if stored properly. To increase the shelf life, use more oil while kneading the dough and while frying. You can use Ginger in this recipe.

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