Beetroot thepla/flatbread

Beetroot thepla/flatbread

beetroot delicious flatbread healthy thepla vegetarian

I love the colour and sweetness of these roll-up-and-go chapatti. My favourite way to eat them is with lashings of fresh, mild yoghurt and a touch of pickle.

 

Beetroot Thepla/flatbread

 

Ingredients to make approximately 20 thepla


2 cups of chapatti flour

¾ cup finely chopped fenugreek leaves

2 pinches of ajwain (carom seeds)

½ tsp. turmeric

2 tbsp. vegetable oil

2 tbsp. plain yoghurt

100g cooked beetroot, pureed

Salt to taste

3-4 tbsp. water, if needed

Vegetable Oil for greasing the chappati


Tip: keep a small bowl of vegetable oil with spoon ready near your tava to use for the thepla

 

Method

 

Make a well in the middle of the flour and add the oil. Mix the oil with the flour until it’s evenly distributed.

 

Now add the turmeric, salt and ajwain and mix well, then mix in the fenugreek leaves

Introduce the yoghurt, beetroot and then knead the dough. Add water until a soft and springy dough forms. I usually drizzle on a little oil over the dough.

 

Heat the tava on a medium to low flame and then start to roll the thepla.

 

Take equally sized portions of dough (about the size of a golf ball) and roll them to a thin chappati and then toast it on side until it begins to form bubbles and then flip it over and repeat. Flip it over again, drizzle it lightly with oil- uses the back of your spoon to evenly distribute the oil and then repeat.



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