Quinoa Masala Thepla
Rated 5.0 stars by 1 users
Cuisine
Gujarati
Author:
Yash Dani
Thepla but make it smarter! 💪
This Quinoa Masala Thepla packs all the flavour with a protein boost—thanks to our fibre-rich, gluten-free Quinoa Flour.
Quinoa flour adds a nutty flavour and is rich in essential amino acids—perfect for everyday meals that fuel you better!
Ingredients
- 1 cup quinoa flour
- 1/4 cup besan (gram flour)
- 1/4 cup whole wheat flour (plus extra for dusting)
- 1/4 cup chopped cilantro
- 2 green chilies, finely chopped
- 1 tablespoon oil
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 1 teaspoon sesame seeds
- 1 teaspoon chili flakes
- 1/2 teaspoon grated ginger
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon ajwain (carom seeds)
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric powder
- 1/3 cup water (plus 2 or more tablespoons as needed)
- Oil for cooking
Directions
Prepare the Dough:
In a large mixing bowl, combine the quinoa flour, besan, whole wheat flour, chopped cilantro, green chilies, grated ginger, chili flakes, turmeric powder, cumin powder, coriander powder, salt, sesame seeds, kasuri methi, and ajwain. Add 1 tablespoon of oil. Mix everything thoroughly with your hands until all the ingredients are well incorporated.
Knead the Dough
Gradually add 1/3 cup of water in small increments, mixing and kneading as you go. Add more water, about 2 tablespoons or more if necessary, until you form a firm yet smooth dough. The dough should make an indentation when pressed with a finger.
Rest the Dough:
Cover the dough and let it rest for 15 minutes. This allows the flours to hydrate and the flavors to meld.
Portion and Roll:
After resting, divide the dough into 6 equal portions and roll them into smooth balls.
Shape the Thepla:
Dust a clean kitchen counter or rolling board with whole wheat flour. Take one dough ball, dust it with a little more flour, and press it to flatten. Using a rolling pin, gently roll the flattened ball into a thin, round flatbread, similar in shape to a roti.
Cook the Thepla:
Heat a pan or tawa over medium heat. Gently place the rolled thepla onto the hot pan. Cook for 2 to 3 minutes on the first side.
Finishing Touches
Flip the thepla. Lightly coat the cooked side with a bit of oil. Flip it again and apply oil to the other side. Continue to cook, pressing gently, until you see air pockets form and golden-brown spots appear across the surface of the thepla.
Repeat:
Remove the cooked thepla from the pan and repeat the rolling and cooking process for the remaining dough balls.
