Cabbage Carrot Onion Pudina Thepla Recipe
The Cabbage Carrot Onion Pudina Thepla is a delicious and healthy variation of the classic Gujarati flatbread, making it an excellent choice for a nutritious lunch. Packed with vegetables and infused with aromatic mint, this thepla is not only quick to make but also bursting with flavor. This recipe uses a Preethi Zodiac Mixer Grinder, which simplifies the process by chopping, grating, and kneading all in a single jar, saving both time and effort. Whether you’re preparing it for a family meal or a quick snack, this thepla is sure to delight!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cabbage (Patta Gobi/ Muttaikose) | 1 cup |
| Carrot (Gajjar) | 1 |
| Onion | 1 |
| Whole Wheat Flour | 2 cups |
| Green Chilli, finely chopped | 1 |
| Mint Leaves (Pudina), chopped | 1/4 cup |
| Cumin Powder (Jeera) | 1 teaspoon |
| Salt | To taste |
| Water | For kneading |
| Oil | 1 tablespoon, for kneading |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4-6
Instructions:
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Prepare Vegetables: Start by attaching the chopping blade to your Preethi Zodiac Mixer Grinder. Add the cabbage and onion to the food processor. Secure the lid and pulse until the vegetables are finely chopped. Once done, remove the chopping blade and replace it with the grating blade.
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Grate Carrot: Add the carrot through the spout of the food processor. Grate the carrot finely and remove the grating blade once completed.
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Make Dough: Next, attach the kneading blade to the food processor. Add the whole wheat flour into the bowl, close the lid, and pulse to combine. Now, add the green chillies, chopped mint leaves, cumin powder, and salt to taste. Turn on the processor and slowly begin adding water, little by little, until the dough comes together. Drizzle in oil and continue blending until the dough pulls away from the sides of the bowl. If the dough seems too sticky, sprinkle in more flour and blend again.
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Knead and Shape: Once the dough is ready, remove it from the processor and place it in a bowl. Divide the dough into small lemon-sized portions and set them aside. Dust your work surface with flour and roll each portion into a ball. Using a rolling pin, flatten each ball into a thin 5-inch diameter circle. The thepla should be thin enough to cook evenly but not too delicate.
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Cook the Thepla: Heat a tawa or griddle on high heat. Once hot, place one of the rolled-out theplas onto the tawa. As it cooks, you’ll notice small bubbles forming on the surface. After a few seconds, flip the thepla. Drizzle some oil over the surface and flip again. Repeat this process, flipping and drizzling oil on both sides until the thepla is golden brown with crispy spots.
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Serve: Continue the same process with the remaining dough portions, and stack the cooked theplas in a clean kitchen towel to keep them warm. Serve your freshly made Cabbage Carrot Onion Pudina Theplas hot.
Serving Suggestion:
The Cabbage Carrot Onion Pudina Thepla pairs wonderfully with a refreshing bowl of Gujarati Kadhi and a side of Khatti Meethi Tindora Sabzi for a wholesome and flavorful Indian meal.
Enjoy this soft, flavorful thepla as part of a traditional Gujarati lunch or as a versatile snack at any time of the day!
Note: This recipe can easily be customized with other vegetables of your choice. Add spinach, fenugreek leaves, or even some grated beetroot to further enhance the flavor and nutrition of the thepla.
