Thepla is an Indian flatbread in which different whole grain flours like wheat, millet and chickpea flour are combined along with mild spices. I added in oats flour – it gives a nice nutty flavor! Most commonly, fenugreek leaves are added to the dough. The combination of these flours and veggies make this flatbread a very healthy option. In this recipe I have used kohlrabi/knolkhol instead of fenugreek leaves. Kohlrabi is believed to have anti-diabetic properties and is rich in anti oxidants and dietary fibre. The kohlrabi adds a wonderful softness to the flatbread. It stays soft and fresh for several days when stored in the refrigerator! Serve this for a healthy breakfast or lunch! Sneaking in veggies like this is a great way to take small steps towards a healthier life!
This recipe is adapted from a thepla recipe from Veg Recipes of India. I have used kohlrabi and adjusted the flours to bring in a different combination!
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3 small kohlrabi
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1/2 inch ginger – grated finely
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1 green chilli(or as per taste)
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Salt to taste
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1/2 tsp cumin powder
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1/2 tsp coriander powder (dhania)
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1/2 tsp red chili powder
- pinch of turmeric
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1 1/4 cups whole wheat flour
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1/4 cup chickpea flour/besan
- 1/4 cup oats flour
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1 – 2 tbsp yogurt (as required)
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Oil to make the theplas
Preparation Time: 10 min
Cooking Time: 15 min
Servings: 12 – 14 theplas
Method
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Remove the skin of the kohlrabi and grate it into a large mixing bowl/plate. Chop the green chillies finely.
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Add salt, grated ginger, finely chopped green chillies and the spices (cumin, coriander and red chilli powders) to the grated veggies.
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Let this veggie mixture sit for 5 min. The kohlrabi will release water.
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Now add the yogurt and flours to the mixing bowl and knead to form a dough. (You might need some more flour if the veggies release lot of water. Sometimes you might need to add in 1 tbsp of yogurt more if there is not enough released juice). Drizzle 1 tsp oil and knead again.
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Divide the dough into equal sized portions.
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On a clean surface, dust some wheat flour. Take one portion of the dough. Sprinkle some flour on it and roll it into a circle of about 5 to 6 inch diameter. Sprinkle flour in between if the dough starts to stick.
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Take a skillet. Spread 1 tsp oil on it and let it heat up. Place this rolled out dough on the skillet. Let it cook on one side. Press with a spatula to help it cook uniformly.
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Spread 1 tsp oil on the top of the thepla and flip. Let the other side also cook till light brown spots form. Serve hot with a yogurt dip on the side.
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Repeat the process with the rest of the dough.
Notes
- In case the kohlrabi releases a lot of water and you don’t want to add too much flour – a safer method would be to squeeze out the released water into a cup. Add flour and yogurt to the grated veggies, then add this squeezed out juice only as much as required to make the dough. Any excess juice can be used while making smoothies, juices, dals or soups!
