Vegan Mixed Veggie Thepla

Hey everyone! Cooler weather has blessed us. Morning walks are so much fun these days. A song comes to my mind " Autumn leaves are falling down, falling down. Oh, so pretty!" My kiddo's favorite fall song!

Today's post is an Indian Vegetable Flatbread, popularly known as Gujarati Thepla. Instead of Fenugreek leaves, I sneak in multiple veggies for my child's everyday meal.

Ingredients:

Whole Wheat Flour/Atta - about 2 cups

Besan/Chickpea Flour - 1/2 cup

Grated Carrots - about 1/2 cup

Grated Beetroot - about 1/2 cup

Avocado - 1/2

Chopped Spinach - about 1/2 cup

White Sesame Seeds/Til - 1 1/2 tsp

Coriander/Dhania Powder - 1 tsp

Cumin/Jeera Powder - 1 tsp

Black Pepper Powder - 1/2 tsp

Chat Masala - 1/2 tsp

Garam Masala - 1/4 tsp

Salt

How to cook Mixed Vegetables Thepla Paratha:

Finely grate carrots and beets. Pat spinach leaves dry.
In a food processor, add sesame seeds and spinach leaves. Blend until finely chopped.
In a big mixing bowl, add grated carrots, beets and chopped spinach. Mash avocado. Now add all the seasonings - cumin powder, coriander powder, black pepper powder, chat masala, garam masala and salt.
Vegetables like zucchini, pumpkin, bottle gourd work well for this paratha. Feel free to use any veggies you like.

Add more or less black pepper, garam masala to suit your taste.
Mix well, cover and set it aside for about an hour. If time permits, cover the bowl with food wrap and refrigerate it overnight.
Veggies will turn watery. Add chickpea flour. Start with 1 cup of wheat flour. Mix well. Keep adding more flour and kneading until you get a soft, pliable dough.
Generally, oil or butter or ghee is added to the dough to make the paratha soft. I did not add any fat, since Avocado makes the parathas fluffy and soft.

Cover the dough with food wrap and let it rest for 20 - 30 minutes.
Divide the dough into 10 balls. Flatten each one and roll dusting some flour. Roll it as thin or thick you would like your parathas.

Roast both sides of the rolled paratha on a hot griddle/tawa. Feel free to apply some butter or ghee if you like.

Enjoy Avocado Beet Thepla with a chutney, achar or a curry. See you soon!

Comments

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family. My Mom used to make this stir fry very often. Just like cabbage, this vegetable in available in two colors - green and purple. I was quite hesitant about the purple one, as I haven't seen that back in India. Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal) Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....

Whole Wheat (Atta) Veg Samosa

Samosa, the most loved Indian appetizer with a crisp crust and savory potato stuffing. When you make such fried fast food at home, you get to make some changes to make it healthy. Here are some Whole Wheat Aloo Matar Samosas for you to try at home and savor them as much as we did. Ingredients: Whole Wheat Flour/Atta - 1 cup Carom Seeds/Ajwain/Owa - 1 tsp Ghee/Clarified Butter - 1/2 tbsp (optional) Olive Oil or any other Oil - 1/2 tbsp Potatoes (Russet) - 2 medium Green Peas/Matar - 1/2 cup Coriander/Dhania Powder - 1/2 tsp Cumin/Jeera Powder - 1/2 tsp Black Pepper Powder - 1/4 tsp Ginger (grated) - 1/4 tsp Garam Masala - 1/4 tsp Turmeric/Haldi - 1/4 tsp Green Chilli - 1 Coriander/Cilantro Leaves - few sprigs Salt Oil for frying How to make Indian Samosa: Making Samosa Crust: In a mixing bowl, add whole wheat flour, carom seeds and little salt. Heat ghee and olive oil in a small pan. Add this hot (not warm) ghee and oil to the wheat flour and mix...

One Day At A Time!

Search This Blog