Ingredients

• Yam (suran), grated: 1 cup
• Whole wheat flour: 1.5 cups
• Besan (gram flour): ¼ cup
• Curd (yogurt): ¼ cup
• Ginger-green chili paste: 1 teaspoon
• Garlic paste: ½ teaspoon (optional)
• Turmeric powder: ¼ teaspoon
• Red chili powder: ½ teaspoon
• Coriander powder: ½ teaspoon
• Cumin powder: ½ teaspoon
• Sesame seeds: 1 teaspoon
• Fresh coriander leaves (chopped): 2 tablespoons
• Ajwain (carom seeds): ½ teaspoon
• Salt: to taste
• Oil: 2 teaspoons (for dough) + for cooking
• Water: as needed

Preparation

Peel and grate the yam, then squeeze out excess moisture.

In a mixing bowl, combine wheat flour, besan, curd, grated yam, and all the spices.

Add sesame seeds, ajwain, and chopped coriander leaves.

Drizzle 2 teaspoons of oil and mix well.

Gradually add water and knead into a soft, non-sticky dough. Let it rest for 15 minutes.

Divide the dough into equal portions and roll each into a thin thepla.

Heat a tawa and cook each thepla on medium heat, applying little oil on both sides, until golden brown.

Serve hot with curd, pickle, or chutney.

Servings: 8 theplas

Notes

1. For extra flavor, add methi or kasuri methi.
2. You can replace curd with water for a vegan version.
3. These theplas stay fresh for a day, making them great for travel.
4. Can be served with green chutney or garlic chutney for added taste.