Looking for a vibrant and healthy twist on traditional Indian flatbread? Then look no further than Beetroot Carrot Thepla! This delicious recipe combines the earthy sweetness of beetroot and carrot with the wholesome goodness of whole wheat flour, creating a nutritious and flavorful snack or meal accompaniment. The vibrant colors alone make this thepla a feast for the eyes, while the subtle sweetness is perfectly balanced by the tangy, spicy kick of the accompanying homemade tomato chutney. It's a fantastic way to sneak extra vegetables into your diet, pleasing even the pickiest eaters.
This recipe is not only healthy and delicious but also surprisingly simple to make. Forget complicated processes and lengthy ingredient lists; this thepla is quick and easy to prepare, perfect for a weeknight dinner or a fun weekend cooking project. Ready to learn how to make this delightful dish? Let's dive into the step-by-step instructions below!
Tools Needed
- Plate
- Pan
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Thepla Dough
- Combine wheat flour, gram flour, grated beetroot, grated carrot, and finely chopped onion in a plate.
- Add mashed boiled potatoes, chopped coriander, turmeric powder, red chili powder, salt, and green chili-ginger paste.
- Grind cumin and celery between your hands and add to the mixture.
- Add oil and mix well.
- Gradually add water to form a roti-like dough. Let it rest for 10-15 minutes.
Step 2. Cook the Theplas
- Make small balls from the dough, roll them into thin circles, and cook on a hot pan until golden brown, applying oil as needed.
Step 3. Make the Tomato Chutney
- For the chutney, heat oil in a pan. Add mustard and cumin seeds, then green chilies.
- Add chopped tomatoes, turmeric powder, salt, and cook for 2-3 minutes.
- Add jaggery, mix well, and garnish with coriander.
Step 4. Serve
- Serve hot theplas with tomato chutney.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- Chop onions finely to prevent the theplas from bursting.
- For travel, omit potatoes and onions from the theplas.
- Resting the dough makes the theplas softer and easier to roll.
- Use ghee instead of oil if preferred.
Nutrition
- N/A
FAQs
1. Can I substitute the whole wheat flour with another type of flour?
Yes, you can experiment with other flours like all-purpose flour or even a blend of whole wheat and all-purpose. However, the texture might slightly change.
2. How long can I store the thepla and chutney?
Store the theplas in an airtight container at room temperature for up to 2-3 days. The chutney can be refrigerated for 3-4 days.
3. What if I don't have fresh beetroot and carrots? Can I use frozen ones?
Frozen beetroot and carrots will work, but make sure they are completely thawed and any excess water is squeezed out before adding them to the dough. This prevents a soggy thepla.
This Beetroot Carrot Thepla recipe offers a healthy and delicious alternative to traditional flatbreads, packed with nutrients and bursting with flavor. The accompanying tomato chutney perfectly complements the subtle sweetness of the thepla, creating a balanced and satisfying culinary experience. Enjoy this vibrant and easy-to-make dish as a snack, side dish, or even a light meal!