Step 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.

Step 2: Knead the Dough

Add 2 tablespoons of curd to the mixture and begin to knead. Continue kneading 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.

Step 3: Rest the Dough

Once the dough is well-kneaded, drizzle 1 teaspoon of groundnut oil over it and knead again for a minute. Cover the bowl and set the dough aside to rest for 20 minutes.

Step 4: Prepare Thepla Balls

After 20 minutes, the dough will be ready. Pinch a small portion of the dough and roll it into a smooth, round ball.

Step 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.

Step 6: Cook the Thepla

Heat a griddle (tava) over medium heat. Once hot, place the rolled thepla on the griddle. Cook for about 30 seconds to 1 minute until small bubbles appear on the surface.

Step 7: Finish Cooking

Flip the thepla and cook the other side for about 30 seconds. 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.

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

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

• Serve hot with curd, pickle, or chutney.

• Add finely chopped onions or green chilies for extra flavor.

• Substitute groundnut oil with ghee for a richer taste.

• Experiment with other grated vegetables like carrots or radish.