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Beetroot Thepla Recipe

Ready in

55 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

20 min

Serving

4 People

Calories / Serving

~350 kcal
Recipe by Priya Kitchenette on YouTube
Adjust Servings
Measurements
Tap an ingredient to mark it ready0 of 11 ready
All Ingredients

Main Ingredients

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. 1

    Combine Dry Ingredients

    In a large mixing bowl, add 2 cups of atta, 2 tablespoons of besan, 1 scraped beetroot, 2 tablespoons of chopped coriander, 1 teaspoon of red chili powder, 1/4 teaspoon of turmeric, and 1 teaspoon of salt. Mix all the ingredients well with your hands until combined.

  2. 2

    Knead the Dough

    Add 2 tablespoons of curd to the mixture and begin to . Continue until a soft dough forms. If needed, add a very small amount of water, but the moisture from the beetroot and curd should be sufficient.

  3. 3

    Rest the Dough

    Once the dough is well-, drizzle 1 teaspoon of groundnut oil over it and again for a minute. Cover the bowl and set the dough aside to rest for .

  4. 4

    Prepare Thepla Balls

    After , the dough will be ready. Pinch a small portion of the dough and roll it into a smooth, round ball.

  5. 5

    Roll the Thepla

    Dust the dough ball lightly in dry flour. Place it on a rolling board and roll it out evenly to form a thin, round thepla.

  6. 6

    Cook the Thepla

    Heat a griddle (tava) over medium heat. Once hot, place the rolled thepla on the griddle. Cook for about to until small bubbles appear on the surface.

  7. 7

    Finish Cooking

    Flip the thepla and cook the other side for about . Apply groundnut oil evenly over the cooked side, then flip again and apply oil to the other side. Cook until both sides are golden brown with light spots and the thepla is fully cooked. Remove from the griddle and repeat for the remaining dough.

Before You Cook

Helpful details before you start
Spice LevelMedium
Chili powder
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 1 swap
  • No Yogurt?

    • Sour cream (1:1)
    • Buttermilk (1:1, slightly thinner result)
Ingredient Substitutions
  • No Yogurt?

    • Sour cream (1:1)
    • Buttermilk (1:1, slightly thinner result)
AllergensThis recipe contains gluten and dairy.
glutendairy

Variations

Simple ways to adapt this recipe.

  • 1
    Add finely chopped onions orCustomise

    Add finely chopped onions or green chilies for extra flavor.

  • 2
    Substitute groundnut oil with gheeIngredient swap

    Substitute groundnut oil with ghee for a richer taste.

  • 3
    Experiment with other grated vegetables

    Experiment with other grated vegetables like carrots or radish.

Helpful Tips

Small details that can improve the final result.

  • 1
    TipEnsure the Beetroot Is Finely

    Ensure the beetroot is finely grated for even mixing and cooking.

  • 2
    Flavour tipAdjust the Amount of Red

    Adjust the amount of red chili powder to your spice preference.

  • 3
    TipServe Hot with Curd

    Pickle, or chutney.

Your Notes

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Example: Used less salt, cooked 5 minutes longer, added extra coriander.

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