Preparation Time : 15 mins | Cooking Time : 3 mins per roti | Makes: 8 theplas

Whole wheat flour 1 and 1/4 cup Beetroot grated 1/2 cup Methi leaves 3/4 cup Sesame seeds 2 tblsp Green chili 2 Garlic 2 cloves Cumin powder 1 tsp Salt as needed Turmeric powder 1/4 tsp Cooked rice 2 tblsp (optional) Oil 1 tblsp + oil for cooking the theplas Method:

  • Grind the green chili and the garlic.
  • In a wide bowl combine the whole wheat flour, grated beetroot, finely chopped methi leaves, sesame seeds. cumin powder, garlic chili paste, turmeric powder, salt and cooked rice.
  • Sprinkle little water and knead this into a soft dough.
  • Grated beetroot tends to leave water, so do not add more water.
  • Once the dough is ready, add 1 tbsp of oil to this and knead it for 2 more minutes.
  • Dough is ready. Divide this into equal lemon sized balls.
  • Dust the rolling board with flour and gently roll the theplas.
  • I used a lid of a box to cut the theplas into perfect roundels.
  • Heat a pan and cook the beetroot theplas on both sides. Add 1 tsp of oil to this while cooking.
  • Repeat this for the rest of the dough balls.
  • These theplas tasted so yum and were super soft even after few hours.
Beetroot-thepla - 1

Method with step by step pictures:

  • Grind the green chili and the garlic.
  • In a wide bowl combine the whole wheat flour, grated beetroot, finely chopped methi leaves, sesame seeds. cumin powder, garlic chili paste, turmeric powder, salt and cooked rice.
beetroot thepla 1 - 2
  • Sprinkle little water and knead this into a soft dough.
  • Grated beetroot tends to leave water, so do not add more water.
  • Once the dough is ready, add 1 tbsp of oil to this and knead it for 2 more minutes.
  • Dough is ready. Divide this into equal lemon sized balls.
beetroot thepla 2 - 3
  • Dust the rolling board with flour and gently roll the theplas.
  • I used a lid of a box to cut the theplas into perfect roundels.
beetroot thepla 3 - 4
  • Heat a pan and cook the beetroot theplas on both sides. Add 1 tsp of oil to this while cooking.
  • Repeat this for the rest of the dough balls.
beetroot thepla 4 - 5
  • These theplas tasted so yum and were super soft even after few hours.
Beetroot -thepla recipe - 6
  1. Adding cooked rice, gives softness to the theplas but the shelf life will not be more, we can not use this for travel or for next day.
  2. You can skip the cooked rice and add 1 more tblsp of oil if you are making the thepla for travel.
  3. You can skip the beetroot and add 1/2 cup methi leaves.
  4. You can add some finely chopped mint leaves to the beetroot thepla dough.