Beetroot Thepla

Steps

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1. 1
   Peel the beetroot and roughly chop it into pieces.
   ▶ ≈0:14
2. 2
   Add the chopped beetroot and green chillies to a mixer and blend until you achieve a smooth paste.
   ▶ ≈0:21
3. 3
   In a large plate or bowl, combine wheat flour and gram flour.
   ▶ ≈0:29
4. 4
   Add turmeric, cumin powder, garam masala, coriander powder, asafoetida, salt, finely chopped fenugreek leaves, sesame seeds, and yogurt. Mix everything well.
   ▶ ≈0:38
5. 5
   Add the prepared beetroot paste and mix everything well to combine.
   ▶ ≈0:46
6. 6
   Start kneading the mixture into a dough, gradually adding water as needed until you have a smooth and soft consistency.
   ▶ ≈0:53
7. 7
   Lightly grease the dough with oil, cover it, and let it rest for 20 minutes.
   ▶ ≈1:01
8. 8
   After 20 minutes, gently knead the dough once more, then pinch off a ball-sized portion.
   ▶ ≈1:09
9. 9
   Dust with dry flour and gently roll out the dough as thinly and evenly as possible for even cooking and a soft texture.
   ▶ ≈1:17
10. 10
    Place the rolled-out thepla on a hot pan. When the bottom side is half-cooked, flip it and spread oil on it.
    ▶ ≈1:24
11. 11
    Flip again and apply oil to the other side. Cook until fully cooked and golden.
    ▶ ≈1:30
12. 12
    Serve the beetroot thepla with yogurt, pickles, or chutney on the side.
    ▶ ≈1:36