Ingredients
- Yam (suran), grated: 1 cup
- Whole wheat flour: 1.5 cups
- Besan (gram flour): ¼ cup
- Curd (yogurt): ¼ cup
- Ginger-green chili paste: 1 teaspoon
- Garlic paste: ½ teaspoon (optional)
- Turmeric powder: ¼ teaspoon
- Red chili powder: ½ teaspoon
- Coriander powder: ½ teaspoon
- Cumin powder: ½ teaspoon
- Sesame seeds: 1 teaspoon
- Fresh coriander leaves (chopped): 2 tablespoons
- Ajwain (carom seeds): ½ teaspoon
- Salt: to taste
- Oil: 2 teaspoons (for dough) + for cooking
- Water: as needed
Preparation
Peel and grate the yam, then squeeze out excess moisture.
In a mixing bowl, combine wheat flour, besan, curd, grated yam, and all the spices.
Add sesame seeds, ajwain, and chopped coriander leaves.
Drizzle 2 teaspoons of oil and mix well.
Gradually add water and knead into a soft, non-sticky dough. Let it rest for 15 minutes.
Divide the dough into equal portions and roll each into a thin thepla.
Heat a tawa and cook each thepla on medium heat, applying little oil on both sides, until golden brown.
Serve hot with curd, pickle, or chutney.
Servings: 8 theplas
Notes
- For extra flavor, add methi or kasuri methi.
- You can replace curd with water for a vegan version.
- These theplas stay fresh for a day, making them great for travel.
- Can be served with green chutney or garlic chutney for added taste.
