Zucchini Theplas

Dudhi Theplas or Opo Squash Theplas are very common in Gujarati cuisine. Theplas are typically made with fenukgreek or Methi, but when it is not in season, mom would make dudhi theplas. The only difference between the 2 recipes is that since dudhi has more water content, you require little to no water to bind the dough compared to methi theplas, which does require more water to bind the dough. The ingredient list remains the same.

Typically theplas are eaten with Bateta Nu Shaak or Potato Curry and Chundoo or Sweet and Spicy Shredded Mango Pickle. You can find the recipe of the Bateta nu Shaak in my cookbook – Mumbai Modern.

When and why did I make Zucchini Theplas?

I had the absolute pleasure of cooking on IG live with Chef Meherwan Irani, who is the owner of 4 restaurants in the North Carolina and Atlanta area. The chef is so very accomplished! He hails from Maharashtra, from Ahmednagar. He left his job in Sales in 2009 to start the Chai Pani restaurant which has an awesome menu of Indian street food flair.

What did Chef Meherwan Irani make on our IG live?

Chef Meherwan made the Tomato-Sev nu Shaak from my blog, and I demoed the Zucchini Theplas on IG live. The tomato-sev nu shaak is a very simple vegetable that I grew up eating, and it literally takes 10 minutes to make.

The chef loved the curry, and that made me so very happy that he enjoyed it. Meherwan is warm, friendly, and genuine, and he made it so easy to converse with him. This article in Bon Appetit, best describes his persona as “warm and engaging, genuinely curious and experimental!” This was a very fun experience, and I am humbled to be invited to cook with the Chef. I hope I can meet him in person someday and have a real conversation with him.

What are the ingredients of the Zucchini Theplas?

The ingredients of the zucchini theplas are as follows:

• Whole wheat flour
• Zucchini 
• Vegetable oil
• Asafoetida or hing : this is available at the Indian grocery store, or you can find it online as well.
• Cumin seeds
• Carom seeds or ajwain
• White sesame seeds
• Alliums such as ginger, garlic and green chillies
• Dry Indian spices such as ground turmeric and red chilli powder
• Brown sugar to balance out the flavors
• Salt
• Greek yogurt : this makes the theplas really soft

Zucchini Theplas, and how the dough comes together

Coming back to theplas, since Dudhi may not be available easily, I have been making Zucchini Theplas. They are more easily available around the year at grocery stores, and they fall in the same squash family as Opo Squash. Zucchini has a lot of water content as well, so it works well in terms of binding the dough with the Zucchini water.

Key to making good zucchini theplas

• The key to making good Zucchini Theplas, is to always grate the zucchini fine. That way the dough also comes out very smooth, and the zucchini melts into the dough. 
• When adding the ginger, garlic and green chillies, always make a paste of the ginger, garlic and green chillies in a mini food processor rather than chopping with a knife. The difference is that when you put it in the food processor it gets minced, and hence makes for a smooth dough to roll out. 
• Adding yogurt to the dough makes for a very moist and soft zucchini thepla, as opposed to when you make the dough with only water.

Tips for making a good dough for the Zucchini Theplas

• It is important to let the dough rest for a good 30 minutes, that way it helps for the gluten to develop and you can roll out the dough easily. 
• When rolling out the dough, always have extra flour on the side and use it generously, to ensure smooth rolling of the dough and to get thin theplas. It takes a bit of practice to get to the round theplas, but practice does make perfect! 
• When rolling out the dough, use a light hand on the dough. You are understanding the dough, reading it, and the dough sort of guides you how to treat it. This comes with experience, and as you practice more, you will learn to control the pressure on the rolling pin with the palm of your hands better.

When making theplas, I add less oil and they come out moist and delicious.

How well do theplas store?

Theplas keep in the fridge for upto a week, wrapped up nicely in aluminum foil.

Can I substitute zucchini with dudhi or opo squash?

Yes! You can absolutely substitute zucchini with opo squash.

What if I dont have hing or asafoetida? Is it necessary?

It is fine to omit hing or asafoetida.

Theplas are an anytime meal – eat it for breakfast, or lunch or dinner. We did not grow up eating sweet breakfasts, so theplas and masala chai was one breakfast that I really enjoyed a lot. If I do have theplas left over, then they make for a wonderful breakfast with my morning Masala Chai.

Other dinner recipe inspirations on my blog are:

• Brussels Sprouts Manchurian
• Loaded Smashed Potatoes
• Corn and Saffron Risotto

If you make these zucchini theplas, please do not forget to tag #thejamlab on Instagram, and/or leave a comment on this blog post! I would appreciate it.

XO

Amisha

Zucchini Theplas

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• Amisha Gurbani

Theplas are essentially Indian flat breads that are spiced with aromatics, dry spices, seeds, and some vegetables like fenugreek or Opo Squash or in this case, Zucchini(same squash family as Opo Squash). It is eaten with chundoo which is a sweet and spicy Shredded Mango Pickle, yogurt and Bateta nu Shaak(Potato Curry). They are versatile and can be eaten for breakfast with Masala Chai or for lunch or dinner as a meal.

Makes 16 theplas

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Ingredients

• 300gms whole wheat flour
• 170 grams finely grated zucchini (1 medium)
• 2 tablespoons vegetable oil
• Pinch of asafetida
• 1 teaspoon cumin seeds
• 1 teaspoon carom or ajwain seeds
• ¼ cup white sesame seeds
• 1 teaspoon ground turmeric
• 1 teaspoon red chilli powder
• 2 ½ teaspoons table salt
• 3 garlic cloves
• 1 inch ginger
• 1 green chilli
• 2 teaspoons brown sugar
• 120 grams Greek yogurt (1/2 cup)
• 1 tablespoon water
• ¼ cup finely chopped cilantro
• 2 teaspoons vegetable oil for massaging the dough
• Extra whole wheat flour for rolling, dusting
• Oil for cooking the thepla

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Method

1. In a mini food processor, add in the garlic, ginger, green chilli and make a paste of it. If you do not have a mini food processor, grate the garlic and ginger using a hand grater, and finely chop the green chilli.
2. In a large bowl, add the dry ingredients like whole wheat flour, asafoetida, cumin seeds, carom seeds, sesame seeds, ground turmeric, red chili powder, salt, brown sugar, and whisk to combine. 3. Add in the grated zucchini, ginger-garlic-green chilli paste, yogurt, oil and cilantro, and mix with your hand, while holding the bowl with your other hand. Combine as much as you can without adding water. The zucchini has a lot of water content, so it will bind with the water from the zucchini.
3. Add about 2 tablespoons of water and mix well. If you feel it is still a bit dry add one tablespoon at a time and check. The dough will come together, be patient! Knead the dough properly on a flat surface for 2-3 minutes. Then massage with two teaspoons of oil. Keep it back in the large bowl, cover with a kitchen towel, and let it rest for 30 minutes.
4. Divide the dough into 16 portions, each about 40 gms in weight. Roll each portion between the palms of your hands in a clockwise motion with one hand, and anti-clockwise motion with the other hand and roll till it forms a nice round ball. Press it slightly to flatten. Keep it back in the bowl. Repeat for the other 15 portions of dough.
5. Heat a flat medium pan, on medium heat for 2 to 3 minutes.
6. On a flat surface or a chakla or a marble piece, take a round flat piece of dough, dunk it in the additional flour that is kept aside in a bowl, and using a rolling pin, start rolling the dough in a continuous motion, with light pressure to roll out the dough evenly. Pause, lift the pin, turn the dough and roll, and repeat the process to get an even round smooth 7 inch circle. It takes a bit of practice to get it round. So do not worry if you do not get it the first few times. The goal is to roll it out thin enough, to about 2mm thickness.
7. Gently take it off the surface, and put it on the pan. Cook for 30 seconds, flip the thepla. Now add about 1 teaspoon of vegetable oil around the thepla and spread it on the top as well. Flip it again and spread a tiny bit of oil on the other side too. Cook for another 30-40 seconds, until you see brown spots on the thepla, that is when you know it is cooked well. Set it aside on a plate.
8. Repeat the same process for the remaining 15 theplas.
9. Enjoy with some pickle of your choice, and masala chai, or Greek yogurt with some chaat masala on the top.
10. The theplas keep in the fridge, wrapped in aluminum foil for about a week.

Notes

• How well do theplas store?
  • Theplas keep in the fridge for upto a week, wrapped up nicely in aluminum foil.
• Can I substitute zucchini with dudhi or opo squash?
  • Yes! You can absolutely substitute zucchini with opo squash.
• What if I dont have hing or asafoetida? Is it necessary?
  • It is fine to omit hing or asafoetida.