Thepla with Shaak
A wholesome Gujarati flatbread served with spiced vegetable stir-fry.
⏱️ 55 min🍽️ Serves 1
🔥 380 kcal💪 12g protein🍚 50g carbs🥑 15g fat🌾 8g fibreper serving
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servings
Ingredients
- 🌾2 cup whole wheat flour
- 🌿½ cup fenugreek leaves (methi), chopped
- 🧄1 tsp ginger-garlic paste
- 🌶️1 tsp red chili powder
- 🧡½ tsp turmeric powder
- 🍃1 tsp coriander powder
- 🍚½ tsp cumin powder
- 🍦2 tbsp yogurt
- 🧴2 tbsp sesame oil
- 🧂 salt, to taste
- 🥕2 cup mixed vegetables (e.g., potato, peas, carrots), chopped
- 🧈1 tbsp ghee
- ⚫½ tsp mustard seeds
- 🧅½ tsp asafoetida (hing)
Pro tips
- You can add finely grated bottle gourd or radish to the thepla dough for extra nutrition and flavor.
- Theplas can be made in advance and stored in an airtight container for up to 2-3 days, or frozen for longer.
- Adjust the spice level in both the thepla and shaak according to your preference.
Method
- 1For the thepla, combine flour, fenugreek, ginger-garlic paste, chili powder, turmeric, coriander, cumin, yogurt, 1 tbsp sesame oil, and salt in a bowl. Knead into a firm dough using water as needed.
- 2Divide the dough into small balls and roll each into a thin round (thepla).
- 3Heat a tawa or griddle over medium heat. Cook each thepla, applying a little sesame oil, until golden brown spots appear on both sides.
- 4For the shaak, heat ghee in a pan. Add mustard seeds and let them splutter. Add asafoetida.
- 5Add chopped mixed vegetables to the pan. Sauté for a few minutes, then add a pinch of turmeric, chili powder, and salt. Cook until vegetables are tender.
- 6Serve the hot theplas with the freshly prepared shaak.