Cabbage Carrot Onion Pudina Thepla Recipe
Thepla is a Gujarati flat bread recipe which is served for breakfast, lunch or dinner or a tea time snack. This recipe is a nutrition packed delicious thepla recipe with cabbage, carrots, onions, mint leaves and few spices.
Cabbage Carrot Onion Pudina Thepla Recipe is a quick rolled Indian bread which is often made in Gujarati households. We have made this thepla using Preethi Zodiac Mixer grinder. This helps chop the vegetables, knead the dough all in a single jar and hence makes life more easier.
You can use any vegetable of your choice to make theplas. Cabbage and Carrot are high in Vitamin C and are full of fiber. They do not require much time to cook and lends a great crunch, taste and texture when added to a thepla.
Theplas are quite popular across Gujarat and can be served any time of the day. This recipe will be a hit with kids and other family members and can be packed into your office or kids lunch boxes.
If you are looking for more Thepla Recipes, here are some that you can make for your Everyday Lunch:
- 1 cup Cabbage (Patta Gobi/ Muttaikose)
- 1 Carrot (Gajjar)
- 1 Onion
- 2 cups Whole Wheat Flour
- 1 Green Chilli , finely chopped
- 1/4 cup Mint Leaves (Pudina) , chopped
- 1 teaspoon Cumin powder (Jeera)
- Salt , to taste
- Water , to knead
- 1 tablespoon Sunflower Oil , to knead
How to make Cabbage Carrot Onion Pudina Thepla Recipe
To begin making the Cabbage Carrot Onion Pudina Thepla Recipe, we will first attach the chopping blade into the food processor and then add the cabbage and onion in the processor. Close the lid and turn on the food processor. Finely chop the onion and cabbage.
Remove the chopping blade and attach the grating blade. Add the carrot through the spout of the food processor and grate the carrots.
Once done remove the grating blade and attach the kneading blade. Add the flour, close the lid and turn on the food processor to mix everything well.
Next add in the green chillies, mint leaves, cumin powder, salt to taste and start the blender.
Slowly, add little water at a time to bring the dough together. Drizzle oil through the spout and continue to blend until the dough comes away from the side of the bowl.
If your dough looks too sticky, then add some more flour to the processor and blend. Once done, take out the dough into a bowl.
Divide the Cabbage Carrot Onion Pudina dough into lemon sized portions and keep aside.
Dust a worktop with flour and roll the dough in flour. With the help of the rolling pin flatten the balls into a 5 inch diameter circle. The thepla should be nice and thin to cook evenly and quickly.
Preheat a tawa on high heat and place the Cabbage Carrot Onion Pudina Thepla on the hot tawa.
Flip after a few seconds once you notice small bubbles forming on the top. Drizzle oil over the Cabbage Carrot Onion Pudina Thepla and flip again after a few seconds. Drizzle oil on the other side again.
Continue to flip and cook the thepla on high heat until golden brown spots appear.
The continuous flipping and cooking motion helps to cook the theplas properly and also ensures that they remain soft.
Continue the similar process with the remaining rolled portions and serve hot.