Zucchini And Fenugreek Leaves Paratha/Thepla

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Recipe:

    Cuisine: Indian Vegetarian

    Category: Breakfast, Side dish, Snack

    Preparation time: 15 minutes

    Cook Time: 25 minutes

    Serving Size: 8-10 theplas

    Author: Bhumika Joshi

Ingredients:

• 1 and 1/2 cups whole wheat flour
• 1/2 cup gram flour (besan)
• 1 cup tightly packed grated zucchini (courgette)
• 2 tbsp tightly packed fenugreek leaves roughly chopped  or 1 tbsp kasuri methi
• 2 tbsp oil
• 2 tbsp ginger, garlic and green chili paste
• 1 tsp cumin and coriander powder
• 1/2 tsp carom seeds
• 1 tsp sesame seeds
• 1 tsp turmeric powder
• 1 tbsp chili powder 
• Water as required 
• Salt as per taste

Method:

• In a large bowl mix the whole wheat flour, gram flour, salt, turmeric, chili powder, coriander cumin powder, sesame seeds and carom seeds.
• Add the grated zucchini, fenugreek leaves (or kasuri methi), ginger- garlic and chili paste, oil and knead them into a dough.
• Add water only if required since zucchini leaves more water after adding salt to it. You don't want the dough to be runny.

• Divide the dough into 10-12 balls and roll each using a rolling pin.
• Place the paratha/thepla on hot tava and let it cook for 2 minutes minutes one side.
• Flip it and put 1 tsp oil and spread.
• Flip it again and apply oil to the other side too.
• Cook evenly on both sides.
• Your zucchini and fenugreek paratha/thepla are ready to be served with yogurt, garlic chutney or tomato ketchup 😋