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.
Try this Pumpkin Thepla which are lightly spiced Indian flat bread with a long shelf-life.
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.