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Raw Papaya Thepla

Oct-11-2016
Alka Jena
40 minutes
Prep Time
10 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Durga Puja Recipe
  • Veg
  • Easy
  • Everyday
  • Gujarat
  • Breakfast and Brunch

Ingredients Serving: 4

  1. 1 cup All Purpose Flour plus extra for making the Theplas
  2. ¼ th cup Gram Flour
  3. 1 cup grated raw papaya
  4. ¼ tsp turmeric powder
  5. 2 tbsp yogurt
  6. 1 tsp carom seeds
  7. 1 tsp cumin powder
  8. 1 tsp Coriander powder
  9. 1 tsp chopped green chillies
  10. A small pinch of Asafoetida
  11. 1 tbsp oil plus extra for frying
  12. 2 tbsp chopped coriander leaves

Instructions

  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.

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Usha Samuel
Nov-06-2016
Usha Samuel   Nov-06-2016

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