Monday, September 11, 2017

Beet Thepla (Spiced Beet Chapati OR Flatbread)

These bright red theplas or spicy flat breads (rotis) are as beautiful as they are delicious! Theplas are traditionally served with Kichdi (a rice and lentil risotto quite popular all over India), a vegetable curry with potatoes, a raitas or fresh plain yogurt, papadams, and pickles; they make a very filling and nutritious meal. But they can be served as part of a simpler meal with pickles, sliced veggies and plain yogurt. We love theplas with Hot Lemon or Mango pickles and a cup of Chai as a simple meal or snack.

Although fresh Methi (Fenugreek) Theplas are the most popular, they may be made with other herbs and veggies too; but the veggie ones are not as long lasting. Refrigerate any extras and freeze for longer storage.

Although the Indian whole wheat flour ground specifically for making flat breads (known as atta) is the best for making thepla as well as other types of roti, any whole wheat flour may be used.

Makes 12 Theplas


2 tsp Oil
2 cups fresh coarsely shredded Beets
1/2 tsp Turmeric
1/2 tsp or more ground hot red pepper (Cayenne)
1 pinch Asafetida
1 tsp Cumin Seeds
1/4 tsp Ajwain seeds
1 Tbsp white Sesame seeds (optional)
1/2 tsp Sea Salt
1 Tbsp brown sugar (optional)
1/4 cup finely chopped fresh Cilantro
1-2 Tbsp Fresh Lemon/Lime Juice

2 cups Whole Wheat Flour (Atta) +1/2 cup, for dusting while rolling out
About 2 Tbsp Oil for cooking


Heat a pan with the oil; add the cumin seeds. When they begin to pop, add ajwain seeds, sesame seeds and asafetida; stir quickly to mix well but do not let them burn.

Immediately stir in the beets with the turmeric, cayenne, salt and optional brown sugar. Cover and cook stirring often for about 10 minutes or until the beets are just tender. Open the cover and let cool completely. Stir in lenon/lime and cilantro.

Combine the flour with the cooked beet mixture and stir well.

Add water a teaspoon at a time if needed to make a firm dough; it should still be pliable enough to roll out into circles. Knead well until smooth and satiny.

Divide the dough into 12 smooth balls/discs; roll them out into moderately thin circles dusting with flour as necessary, about 7 inches in diameter.

Cook each thepla on a griddle/skillet; cook one side until the top changes color. Flip over to cook the other side a little, until a few pale brown spots appear.

Brush lightly with a little oil and flip over; press down gently but firmly especially on the edges to allow the bread to puff up a bit and cook until brownish spots appear. Brush the unoiled side with a little oil and cook a few seconds more.

Make sure that the theplas are not overcooked to dryness; they should stay soft but speckled with just a few brown spots.

As you cook, stack the theplas in a towel or napkin lined basket or container; cover them loosely with another napkin until all are done.

Serve the theplas hot/warm with Kichdi, raita, pickles, etc. Enjoy!!

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