Ingredients
- Whole wheat flour: 1 cup
- Grated beetroot: ½ cup
- Grated carrot: ½ cup
- Ginger (finely grated): 1 tsp
- Green chili (finely chopped): 1 (optional)
- Cumin seeds: ½ tsp
- Turmeric powder: ¼ tsp
- Red chili powder: ½ tsp
- Carom seeds (ajwain): ½ tsp
- Garam masala: ½ tsp
- Salt: to taste
- Oil/ghee for cooking: 1-2 tbsp
Preparation
In a large bowl, combine the whole wheat flour, grated beetroot, grated carrot, ginger, green chili, cumin seeds, turmeric powder, red chili powder, carom seeds, garam masala, and salt.
Add water little by little and knead into a smooth, soft dough. The dough should be smooth and pliable.
Divide the dough into small equal portions and roll each portion into a ball.
Roll out each dough ball into a thin, round flatbread (thepla) using a rolling pin, dusting with flour as needed.
Heat a tawa or non-stick pan over medium heat. Place the rolled-out thepla on the hot pan and cook for about 1-2 minutes until you see bubbles on the surface.
Flip the thepla and cook the other side for another 1-2 minutes. Then, apply a little oil or ghee on both sides and cook until golden brown spots appear.
Remove from the pan and repeat the process for the remaining dough balls.
Serve the hot beet and carrot thepla with yogurt, pickle, or chutney.
Servings: 4-5 servings.
Notes:
- You can add chopped coriander or spinach for extra flavor and nutrition.
- Adjust the spices according to your preference.
- These theplas can be stored in an airtight container for 2-3 days or frozen for longer storage.
