Monday, August 3, 2015

Zucchini Thepla, A Gujarati western fusion recipe

Shredded Zucchini - 1 cup OR 1 medium,
Wheat flour - 1 1/2 cup,
Gram flour - 2 tbsp,
Turmeric powder - 1/4 tsp,
Red chilli powder - 1 tsp,
Garlic paste - 1/2 tsp,
Coriander & cumin powder - 1/2 tsp,
Oil - 1 tbsp + 1 tsp to smooth the dough,
Cumin seeds - 1/4 tsp,
Asafoetida - 1/8 tsp,
Water - as needed,
Salt - to taste,
Ghee (clarified butter) - To roast.

Wash and dry zucchini. Shred it using shredder.

In a mixing bowl, add shredded Zucchini followed by wheat flour, gram flour, turmeric powder, red chilli powder, garlic paste, coriander & cumin powder, cumin seeds, asafoetida. Mix well. Add water to form dough, if needed. Smooth out dough with oil.

Take a small portion of the dough and roll out.

Roast in hot skillet from both sides using ghee. Repeat the process with remaining dough.

Zucchini can be replaced by Bottle guard (dudhi).
Amount of wheat flour depends on moisture of Zucchini.
Oil can be used in roasting process.
Don't let the dough rest, it will be sticky.
Use dry wheat flour to roll thepla.
Serve with dry potato curry (sambharo), yogurt.

No comments:

Post a Comment