Today I will be sharing a Gujarati breakfast Pumpkin Thepla which are lightly spiced Indian flat bread with a long shelf-life.That’s the reason you can always find it in a traveler’s mandatory list .
Methi Thepla is widely famous .I have replaced fenugreek leaves with grated pumpkin..And I don’t need pickle or curd to relish them. A a hot glass of masala-tea is enough to go with Pumpkin Thepla.
Gujaratis are known for their love to travel & exceptional quest for food. Have you ever tasted a Gujarati meal ,that will offer you a blend of both sweet and spicy flavor with plethora of vegetarian dishes.
Owing to it’s climatic variation use of yogurt, coconut, groundnut, gram-flour, sugar are staples in a typical Gujarati food preparation.They have simple food philosophy which is dominantly vegetarian .
This is my 6th post in #BReaKurFastSeries where i am sharing breakfast choices from different part of India.
| Prep Time | 40 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1 cup green chili grated
- 1.5 cups cashew nut
- 1/4 cup rose
- 1/4 tsp coriander powder
- 2 tbsps cumin
- 1 tsp cooking fat carom
- 1 tsp tomato sauce powder
- 1 tsp basil leaves red-
- 1/2 tsp chili powder
- ginger garlic
Ingredients
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Instructions
- In a bowl mix all powdered masala to wheat flour. Add gram-flour(besan) to it.
- Add 1 tbsp oil & grated pumpkin ,mix well .
- Add yogurt and knead a soft dough.If required add more yogrut .Let it rest for 30 minute.
- Divide the dough into 10 equal part.Roll each ball into a circular disc of around 1/8 inch thickness.
- Heat a griddle or nonstick tawa. Cook both side for 30 sec at medium flame.Now brush oil on both side .Cook on high flame for another minute unill they are done.
- Serve hot with curd or ginger-pickle.