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 withcurd, pickle and dal.
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2tablespoonwaterlittle 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.