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Zucchini Theplas – Nutritious and Yummy

  • Published On March 10, 2017
  • In Article
  • By Heena Bharat
  • 2 comments
  • Prep Time
    10 minutes
  • Cook Time
    5 minutes
  • Difficulty Level
    Intermediate

“Zucchini” also known as the summer squash/turai, is often used in curries, sambhar, dal, or theplas. It is highly nutritious and is a very rich source of vitamins and potassium. The preparation for “Zucchini Theplas” is similar to “Lauki Theplas”. These can be served for breakfast, lunch or dinner, and can be served with pickles, chutney or curd. The best part of this recipe is that it can be preserved for more than one day and hence is useful in trips and travels.

For more delicious recipes, please click on following links

  1. Gobi (Cauliflower) Paratha!
  2. Spring Onion Paratha – Desi Style

Try them with below spicy and tangy pickles for a complete meal

  1. Ker Kairi Ka Achaar
  2. Achaari Bhindi – Instant Pickle

Current Recipe Rating

(5 / 5)

3 ratings

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Ingredients

  • Zucchini/Turai - 1 medium sized
  • Wheat flour - 2 cups
  • Salt to taste
  • Turmeric powder - 1/2 tablespoon
  • Red chilli powder - 1/2 tablespoon
  • Jeera/cumin seeds - 1/2 tablespoon
  • Chopped onions (optional) - 1 of medium size
  • Chopped green chillies - 2
  • Oil - 4 tablespoons
  • Ginger garlic paste - 1 tablespoon
  • Amchur/dry mango powder - 1/2 tablespoon
  • Ajwain/carom seeds - 1/2 tablespoon
  • Saunf/fennel seeds - 1/2 tablespoon
  • Curd/Yoghurt - 1/2 cup
  • Chopped coriander leaves - a handful

Instructions

  1. Wash, peel and grate the Zucchini. Add some salt and chopped onions to it and set aside for 5 minutes.
  2. In a bowl, add wheat flour, some salt (just a bit as we have already added it to the grated zucchini), curd, 3 tablespoons of oil, and all the dry seeds/masalas (turmeric powder, red chilli powder, amchur, cumin seeds, ajwain and saunf) and the chopped chillies, coriander leaves and ginger garlic paste. Make a soft dough out of this mix.
  3. Divide the dough into 8 equal parts and make small balls.
  4. Take 1 ball at a time, flatten it between your palms, and roll it into the dry flour. Roll the flattened ball to 5-6 inch diameter just as we do for chapatis.
  5. Meanwhile heat a non-stick tawa for frying the theplas. Put one thepla on it and cook it from one side.
  6. Flip the thepla and apply some oil to it. Cook this side, turn it again and apply some more oil to the other side. This cooks the theplas from both the sides properly. You can see some brown spots on it once is cooked.
  7. Likewise, make all theplas out of the flattened balls. Soft and healthy Zucchini Theplas are ready to serve now.
  8. Serve it hot/warm with mango pickle and ginger tea. These can be stored in air tight containers for use the next day.
  9. Note: Use the proper quantity of oil and curd for making the theplas soft and yummy making it convenient to carry for travels. You may also use the water extract from zucchini and onions and salt. However, do not add additional water for making dough for theplas.
  10. Enjoy delicious Zucchini Theplas!
  • Servings : 4
  • Ready in : 15 minutes
  • Special Category : Healthy Food
  • Recipe Type : Breakfast, Dinner, Lunch

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2 Responses to Zucchini Theplas – Nutritious and Yummy

  1. Ravi March 10, 2017 at 8:26 PM

    Healthy and easy recipe

    Reply
    • Heens March 11, 2017 at 11:31 AM

      Thanks 🙂

      Reply

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About Chef

Heena Bharat

Good food creates good memories and can win many hearts. Though basic cooking started in my Mumbai days, but being in Germany for few years, I started missing all Indian food especially street food. This has made me trying new and new dishes at home and even during the lockdown period in india, it has proved to be the need of the hour!!

Read more about this chef...

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