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.
About This Recipe
These masala jowar thepla are –
- vegan
- gluten-free
- healthy
If you will follow exact steps then you can make perfectly rolled soft jowar thepla.
Health Benefits of Jowar Flour
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.
It’s a rich source of iron and protein and contains a good amount of fibre.
More Jowar Recipes
3-in-1 Jowar Batter (make jowar idli, jowar dosa and jowar dhokla with just 1 batter)
Ingredients
To make Masala Jowar Thepla, you need just few ingredients like Jowar Flour, Water and Oil.
We have used grated carrots and bottle gourd. But you can add any of your favourite vegetables. Just grate/finely chop so it is easy to roll. You can even choose to add only carrots or only bottle gourd.
You will find Jowar Flour at any online store such as Amazon, Big Basket, etc. But if possible try and get freshly ground jowar flour from nearby mill. Sometimes, readymade jowar flour is grainy. If the flour is too grainy, then you may even grind it once before using.
Step-by-Step Recipe
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.
Storage
These jowar theplas can be kept for about 2-3 hours at room temperature. You can keep it in a container and transfer to refrigerator to enjoy it next day or for dinner. Warm it up on a tava or in microwave before eating.
Leftover jowar flour dough can be kept in refrigerator for upto 24 hours. Let it come to room temperature before making rotis.
Serving Suggestions
Pair up these jowar theplas with any piping hot Sabzi/Curry or Dal/Kadhi. You can even enjoy these theplas with any accompaniments like curd, raita or pickle.
More Paratha Recipes
Palak Paratha
Stuffed Moong Dal Paratha
Recipe Card
Masala Jowar Thepla
Loved this recipe? Leave a comment below and give us a 5★ rating
Ingredients (1 cup = 240 ml)
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
Instructions
- 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.
Video
Leave a Reply