Zucchini thepla is a flavorful Indian flatbread that is made with whole wheat flour, spices, yogurt and grated zucchini. Thepla is an excellent breakfast or meal choice. It's also a great lunchbox option.
Thepla is a popular spiced flatbread from Gujarat. Traditionally, thepla dough is made using wheat flour, gram flour, spices, and a small amount of curd or yoghurt. Except for the addition of gram flour and curd, this seems very similar to masala paratha.
Millet flours can also be used to make thepla. When you use gluten-free flours along with whole wheat flours, it becomes easy to roll the theplas.
You can prepare different types of theplas by adding different vegetables such as fenugreek leaves, carrot, zucchini, cabbage, bottle gourd and so on.
Methi thepla is our family favorite. I use fresh fenugreek or methi leaves while kneading the dough and it turns out flavorful.
Apart from methi thepla, I also prepare lauki thepla. The day I was writing the post about lauki thepla, I visited supermarket and when I saw zucchini, I thought this is another vegetable which I can use to make the thepla. Immediately I picked zucchini and when I prepared thepla with zucchini it really turned out great.
Health Benefits of Zucchini
Zucchini has lot of health benefits which includes
Improvement in digestion
Slowing down aging
Lowering blood sugar levels
Good for heart and blood circulation
Boosting energy, and
Helping in weight loss, etc.
However, we often think what we can prepare using zucchini other than adding it to pizza or salad, so zucchini thepla is a perfect Indian recipe of zucchini which can solve your problem. I used green zucchini to prepare thepla however you can use yellow zucchini too.
Step-by-step method of making Zucchini Thepla
Wash and pat dry zucchini. After that, peel it and grate it on a big plate. Keep aside for now.
Combine whole wheat flour, gram flour (besan), carom seeds, dry spices (cumin, coriander, red chilli powder, chaat masala, turmeric powder), and salt in a large mixing bowl. Mix them with your fingertips.
You can adjust the spices as per your preference. If you prefer a spicy thepla, you can also add green chilli paste while kneading the dough.
Next add grated ginger, yogurt and vegetable oil into flour mixture.
Finally, knead a smooth dough using grated zucchini and its juices. You can knead the dough with 1 or 2 tablespoons of water if necessary.
Allow the dough to rest for 10-15 minutes after covering it with a moist cloth. Avoid resting the dough for longer time because zucchini along with salt might ooze out excess water and dough might become sticky.
Make equal lemon size balls from the dough.
Dust your kitchen platform and roll each ball into round shape like roti (5 to 6 inches of diameter).
Keep the rolled thepla on a hot skillet and when brown spot appears, flip it.
Cook it with oil on both sides. Serve immediately with any sides, chutney, pickle, or dip.
How to serve Zucchini Thepla?
Thepla is a soft mildly spiced flatbread which is best enjoyed with curd, chutney or pickles. Sometimes I serve it with simple stir fry like jeera aloo or paneer bhurji. It is a flavorful flatbread and you can have it just like that even with a cup of tea.
How long can I store Theplas?
When compared to other Indian flatbreads, thepla has a longer shelf life and can be kept at room temperature for 3 to 4 days. It can also be frozen for up to 3 months. Click here to know how to store theplas for months?
- 1 cup Zucchini grated
- 2 cups Whole Wheat Flour
- 2-3 tablespoon Gram Flour
- 2-3 tablespoon Yogurt
- ½ teaspoon Carom Seeds
- ½ teaspoon Turmeric Powder
- ½ teaspoon Red Chilli Powder
- ½ teaspoon Cumin Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Chaat Masala
- Salt to taste
- ½ teaspoon Grated Ginger
- Vegetable Oil
- Wash and pat dry zucchini. After that, peel it and grate it on a big plate. Set aside for now.
- In a large mixing bowl, combine whole wheat flour, gram flour (besan), carom seeds, dry spices (cumin, coriander, red chilli powder, chaat masala, turmeric powder), and salt. With your fingertips, combine them.
- Next add grated ginger, yogurt and vegetable oil into flour mixture.
- Finally add grated zucchini along with its juices and knead a smooth dough. If required you can add 1 or 2 tablespoon of water while kneading the dough.
- Cover the dough with a damp cloth and allow to rest it for 10-15 minutes.
- Make equal lemon size balls from the dough.
- Dust your kitchen platform and roll each ball into round shape like roti (5 to 6 inches of diameter).
- Keep the rolled thepla on a hot skillet and when brown spot appears, flip it.
- Apply oil on both sides and cook it. Serve hot with any sides or chutney or pickle or any dip.
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Love theplas, this zucchini thepla sounds delish, hot theplas with a side of pickle and curd is divine. My kiddos would definitely enjoy this for breakfast andayy.
Zucchini theplas sounds so innovative and Delish. Theplas are a hot favourite at my place . Would love to try this zucchini thepla soon. Lately I am loving zucchini.
Theplas look so tempting. Zucchini actually makes a wonderful replacement for lauki or bottle gourd. Love theplas with masala tea.I tend to make zucchini theplas often as it is easily available.
What a wonderful idea to use Zucchini in making thepla. We have always loved thepla in breakfast with masla chai.
Trying this for sure. Thanks dear for sharing.
I love ideas to use zucchini. We get them here so easily and it is always wonderful to get ideas to do with them.
I know of a lady who makes these thepla with cucumber but using zucchini never did think of it. Love it and loved your styling too.
Zucchini thepla is a good way to sneak in some veggie for kids too. I make theplas but never tried it with zucchini. Lovely recipe.
Love theplas anytime . I make the traditional flavors normally but this zucchini theplas sound interesting. Will try them .winter is the best time to enjoy theplas with hot masala chai