Recipe- Go Healthy With Masala Jowar Thepla

Gluten-free Indian flatbread made using grated carrot and bottle gourd and basic spices. Perfect to pair it up with hot cup of tea or serve it as a complete meal with curd, pickle and dal. Jowar is a gluten-free whole grain, and so it’s a perfect alternative for people who have gluten intolerance.

Its also a great choice for diabetic patients, since it digests slowly and hence leads to stable blood sugar levels.

Ingredients

For the vegetable masala

1 teaspoon oil
1-2 green chillies cut into 2 pieces
pinch of asafoetida / hing
¼ cup heaped grated carrot (gajar) and bottle gourd (dudhi) you can use only carrots or only bottle gourd
salt to taste

For the dough

½ cup jowar flour / sorghum flour
¼ teaspoon turmeric powder
½ teaspoon coariander seeds (dhaniya) powder + cumin seeds (jeera) powder
salt to taste
2 tablespoon water little more water to be added at a later stage
oil to make theplas

Method

- Heat oil in a pan. Add hing and grated carrot and bottle gourd. Sprinkle little salt and mix. Cover and cook on a medium flame for 5-10 minutes or till the mixture is cooked. After 3-4 minutes, open the lid and stir once.

- After 8-10 minutes, check if vegetables are cooked. If not, then you can cook for a few more minutes. Remove from flame and let it cool.

- In a big plate/bowl, combine jowar flour, salt, turmeric powder and dhaniya+jeera powder. Mix.

- Then add cooled masala mixture and combine well.

- Gradually add about 2 tablespoon water and knead into a soft and smooth dough. Dough should not be sticky or loose, but firm enough to roll comfortably.

- Now divide the dough in 4-5 portions.

- Before rolling check the consistency of the dough. It will turn out dry after a few minutes. So if you feel dough has dried up, take a ball, sprinkle few drops of water and again make round ball. Flatten the ball slightly and dust it with jowar flour.

- Roll it in a circle. Sides will break a little. You can either keep as it is or take a big lid or cutter and cut rolled thepla to get even sides.

- Heat a tava and spread few drops of oil. Place rolled thepla on it. Cook the paratha/thepla using little oil till golden brown spots appears on both sides.

- Repeat the same steps to make more parathas. If while rolling, you observe that again dough has dried, sprinkle few drops of water and then proceed to roll.

- Serve these yummy parathas hot with curd or chutney or pickle.