Cabbage Carrot Thepla
Cabbage Carrot Thepla made with Oat and whole wheat flour, hemp seeds, yogurt and some spices.
Servings: 8 thepla
Ingredients
- 1 cup Oat Flour grind oats to fine flour, I prefer rolled oats, but instant oats should work as well!
- 1 cup Whole Wheat Flour more to roll thepla
- 1½ cup Finely Processed Cabbage & Carrots chop same amount of both in a food processor to make it as fine as possible, but not pasty
- 1 tsp Salt
- 1 tsp Cumin Coriander Powder
- ½ tsp Red Chili Powder skip if making for kids or anyone who do not eat any spicy
- 1 tsp Thai Green Chili & Ginger paste skip if making it for kids
- 1 tsp Minced Garlic
- 3 tbsp Oil more to cook thepla
- 3 tbsp Plain Yogurt
- 2 tbsp Hemp Seeds or sesame seeds
- ½ tsp Turmeric Powder
Instructions
- Process equal amount of carrots and cabbage in a food processor to make it as fine as possible, but not pasty. It should make 1½ cup worth mix. Add 1 tsp of salt in the mix and let it sit for 5-10 minutes.
- Squeeze out as much moisture as possible from cabbage/carrot mix. Keep the squeezed out water as it has health benefits and will also make up for salt and water in this recipe.
- Mix squeezed cabbage/carrot mixture with all the other ingredients listed above. Mix well to make sure everything is mixed evenly over all the flour mix.
- Add the salty water you squeezed out of cabbage/carrot in the flour mix. Start to form the dough. You should need more water at this point.
- Add just a little water at a time to form thepla dough. The consistency should be like play-dough (a little firmer than pizza dough). Cover it for 5-10 min. Do not make the dough very soft, cabbage and carrots might loose more water over time and can make the dough softer as it sits for longer.
- After 5-10 min of covering, knead the dough to smooth consistency, use some oil if the dough feels very sticky.
- Make 8-10 even sized dough balls. Roll one thepla at a time using some dry flour (I prefer dry rice flour). Roll it as thin or thick you like!
- Place your rolled out thepla on the hot tawa/flat pan. Cook it on one side on low heat for 20-30 second or until you see some white and light brown spots on the side that is facing the hot tawa.
- Flip the thepla so now the other side is facing the tawa. Cook it on low heat for 20-30 second and then turn the heat to medium. Cook more on medium heat for few more seconds or until you see the side that is facing the tawa is somewhat cooked with some brown spots on it.
- Once the second side is somewhat cooked, add ½ to 1 tsp of oil on the thepla (on the side that is facing up) and flip it. Put some pressure on thepla and spin it with the help of Wooden Roti Chapati Presser or spatula.
- Add ½ tsp of oil on the side facing up, and flip it after 10-15 seconds. Cook the other side the same way by putting some presser on thepla and spinning with the use of wooden chapati presser or spatula. It should be cooked by now, take it off the tawa!
- Repeat the same process of rolling and cooking for rest of the dough balls.
- Serve thepla with any pickles, tea, coffee, milk, yogurt, chutney, jaggery or even peanut butter!