Beetroot & Sesame Thepla Recipe
A delightful twist on the classic Gujarati Thepla, this Beetroot & Sesame Thepla brings a vibrant color and unique flavor to the table. Packed with nutrients from beetroot and sesame seeds, this vegetarian dish makes for a perfect side to your meals, whether it’s a lunch, dinner, or even a quick snack. Enjoy the earthiness of beetroot, the nuttiness of sesame, and the aromatic blend of spices in every bite!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Beetroot (grated) | 1 large |
| Whole Wheat Flour | 2 cups |
| Cumin Powder (Jeera) | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Green Chillies (finely chopped) | 3 |
| Ghee | 1 teaspoon |
| Sesame Seeds (Til) | 3 teaspoons |
| Salt | To taste |
| Chilled Water | As needed |
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: North Indian
Course: Side Dish
Diet: Vegetarian
Instructions:
-
Prepare the Beetroot:
- Start by thoroughly washing the beetroot. Peel its skin and grate it finely. Set it aside in a mixing bowl. The grated beetroot should be finely shredded to blend well into the dough.
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Mix the Ingredients:
- To the grated beetroot, add the cumin powder (jeera), amchur (dry mango powder), garam masala, red chilli powder, finely chopped green chillies, and salt. Add ghee to this mixture, which will add a rich flavor to the dough.
- Stir all the ingredients well, ensuring the spices and ghee are evenly distributed throughout the beetroot.
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Prepare the Dough:
- Gradually add the whole wheat flour into the beetroot-spice mixture. Mix it well until the ingredients come together. Slowly add chilled water as needed and knead the mixture into a smooth and pliable dough. It should be soft but not sticky.
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Roll the Thepla:
- Once the dough is ready, take small portions of it and roll them into small balls. Using a rolling pin, flatten each ball into a round disc of about 6-7 inches in diameter. If necessary, sprinkle a little dry flour to avoid the dough from sticking to the rolling pin.
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Cook the Thepla:
- Heat a tawa (griddle) over medium heat. Once the tawa is hot, place one rolled-out thepla onto it. Let it cook for about 1 minute, or until small bubbles start to appear on the surface.
- Flip the thepla and cook the other side for an additional minute. Press lightly with a spatula to ensure even cooking. You can apply a small amount of ghee or oil on both sides while cooking for added flavor and crispiness.
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Serving the Thepla:
- Remove the cooked thepla from the tawa and place it on a plate. Serve hot. This Beetroot & Sesame Thepla pairs wonderfully with a side of Besan Kela Subzi, Gujarati Dal, and a fresh salad for a wholesome and nutritious meal.
Tips:
- If you prefer a spicier version, you can increase the amount of green chillies or red chilli powder.
- To make the thepla more aromatic, you can toast the sesame seeds in a pan before adding them to the dough, enhancing their flavor.
- Thepla can be made ahead of time and stored in an airtight container for a few hours or even a day. Reheat on a tawa with a little ghee to enjoy the same freshness.
This Beetroot & Sesame Thepla is not just visually appealing but also full of health benefits, thanks to the rich nutrients in beetroot and sesame. With its perfect balance of spices and a crispy texture, it’s sure to become a family favorite. Enjoy the simplicity and goodness of this classic North Indian dish with a modern twist!
