TGLP Recipe | Beetroot Theplas

Hello Potpourriers!

So I recently posted about this on my instagram stories and for all those who wanted me to share the recipe, here you go… 🙂 Enjoy!

DOUGH

  • Whole wheat flour
  • Oil
  • Water
  • Salt to taste

Mix the above mentioned ingredients and prepare the dough. Keep it aside.

STUFFING

  1. Peel and grate the beetroot
  2. Heat 1 teaspoon of oil in a frying pan
  3. Add the grated beetroot to the pan
  4. Sauté on low flame for a few minutes until all the moisture leaves (the beetroot will now be partly cooked and also seem dry)
  5. Put off the flame
  6. Now add some finely chopped green chillies
  7. 1 teaspoon of amchur powder
  8. 1/2 teaspoon of garam masala
  9. salt to taste

Mix all the above mentioned ingredients well and keep it aside.

Now to prepare the thepla…

  1. Roll out small balls of the dough (5-6 inches in diameter).
  2. Hold in your palm, make a depression by bending your palm.
  3. Put some of the beetroot stuffing in this depression and close it by bringing in the sides of the dough towards the centre.
  4. Press them and flatten the edges with your fingers.
  5. Dust some flour on the dough and gently roll out making a thepla of 7-8 inches.
  6. Heat the tawa and place the thepla on it.
  7. Add oil or ghee on the sides and keep flipping it over, until cooked.
  8. Serve the theplas hot with a bowl of curd (mum’s favourite) – PS. add some cumin seeds powder to the curd to give it a different flavour.
  9. Or just enjoy it with ketchup like I do. 🙂

Now how easy was that?

Thanks for the recipe, Amma.

Hope you’ll enjoy this preparation as much as I do. It’s not only healthy but also oh so delicious!

PS. I’ve never posted a recipe like this before… Here’s hoping for more. fingers crossed

Until next time…

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