Raw Papaya Thepla | How to make Raw Papaya Thepla

By Alka Jena  |  11th Oct 2016  |  
5 from 1 review Rate It!
  • Raw Papaya Thepla, How to make Raw Papaya Thepla
Raw Papaya Theplaby Alka Jena
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About Raw Papaya Thepla Recipe

Theplas are an inherent part of Gujarati cuisine, and are used for regular meals, travelling and for picnics. These are enjoyed hot or otherwise with the curd, chunda, or pickles. Gujarati Thepla, a must try lightly spiced paratha like Indian flat-bread prepared from wheat flour, and other spices. The real secret of mouth-watering taste of these Theplas lies in making perfect dough, which has just the right balance of spices and the greens. I have prepared these Theplas with grated raw papaya and it was a challenge for me to incorporate these in our breakfast and cleverly pass these without the knowledge of my son and I did succeed when he ask for one more serving.

Raw Papaya Thepla is one dish which makes its accompaniments tastier. With the right mix of flavours, Raw Papaya Thepla has always been everyone's favourite. This recipe by Alka Jena is the perfect one to try at home for your family. The Raw Papaya Thepla recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Raw Papaya Thepla is 40 minutes and the time taken for cooking is 10 minutes. This is recipe of Raw Papaya Thepla is perfect to serve 4 people. Raw Papaya Thepla is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Raw Papaya Thepla. So do try it next time and share your experience of cooking Raw Papaya Thepla by commenting on this page below!

Raw Papaya Thepla

Ingredients to make Raw Papaya Thepla

  • 1 cup all purpose flour plus extra for making the Theplas
  • ¼ th cup gram flour
  • 1 cup grated raw papaya
  • ¼ tsp turmeric powder
  • 2 tbsp yogurt
  • 1 tsp carom seeds
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp chopped green chillies
  • A small pinch of asafoetida
  • 1 tbsp oil plus extra for frying
  • 2 tbsp chopped coriander leaves

How to make Raw Papaya Thepla

  1. Wash, cut, peel and grate the raw papaya and keep on a colander for 30 minutes so that excess water from it drains away.
  2. In a large bowl, add the flour, gram flour, salt, grated papaya, cumin powder, coriander powder, asafetida, carom seeds, chopped green chillies, coriander leaves, turmeric powder, yogurt and oil.
  3. Mix it well with your fingers and you will notice the water from the papaya will be enough to bind everything together. Knead the dough well.
  4. Dough should be soft but not sticky. Lightly grease the dough with the oil and let it rest.
  5. Cover the dough with moist kitchen towel and let it stand for half an hour.
  6. Divide the dough into equal parts, and make rounds of it.
  7. Roll out the balls into thin flat disc with the help of flour, but make sure you do not add much flour to it.
  8. Heat the tawa or flat pan on medium high. Once the tawa or pan is sufficiently heated enough, reduce the heat to minimum. Place the thepla one at a time over the heated tawa.
  9. Once the air bubbles start appearing, flip it over. Apply oil on the half-cooked side and cook till it turns a light brown in color.
  10. Repeat the process for rest of the Thepla.
  11. Serve the warm thepla with potato curry or curd.

Reviews for Raw Papaya Thepla (1)

Usha Samuel2 years ago


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