Tawa Masala Vegetable Thepla Wrap Recipe

About this recipe

The Tawa Masala Vegetable Thepla Wrap is a delicious and wholesome Indian breakfast option that combines the goodness of spiced wheat theplas with a vibrant and mildly spiced vegetable filling. Packed with the flavors of traditional Indian spices, the wrap is both hearty and nutritious. Each bite boasts a perfect balance of textures, with the soft thepla wrapping around a medley of sautéed vegetables cooked with aromatic spices. This dish is ideal for a family breakfast, offering a delightful way to begin the day with a balanced meal that is both satisfying and flavorful.

Ingredients

• 1 Kg Lokwan Premium Wheat Atta 1 Kg
• - Besan
• 200 g Dahi
• 200 ml Mustard Oil
• 500 g Tomato - Hybrid
• 300 g Ginger Paste
• 250 g Carrot
• 50 g Black Pepper Powder
• 1 pc (approx. 500 g to 800 g) Cabbage
• 500 g Capsicum Green
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera
• 250 ml Lemon Juice Concentrate
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a mixing bowl, combine whole wheat flour, besan, turmeric powder, red chili powder, cumin seeds, chopped coriander leaves, and salt. Add yogurt and knead into a soft dough using small amounts of water as needed. Rest the dough for 15 minutes.
2. 2. Heat 1 tbsp oil in a pan and sauté ginger paste until aromatic. Add capsicum, carrots, and cabbage and cook on medium heat until slightly tender, about 5 minutes.
3. 3. Add chopped tomato, garam masala, coriander powder, and black pepper powder to the vegetables. Cook for another 3-4 minutes until the spices are well incorporated and the vegetables are cooked but still slightly crunchy. Finish with lemon juice and set aside.
4. 4. Divide the rested dough into equal portions and roll each into a thin round thepla. Heat a tawa (flat griddle) and cook each thepla on both sides until golden brown, using a few drops of oil as needed.
5. 5. Place a portion of the vegetable filling on each thepla, roll tightly into a wrap, and secure with parchment paper if needed. Serve warm.

How to make Tawa Masala Vegetable Thepla Wrap

1. Make the dough. Combine whole wheat flour, besan, turmeric, red chilli powder, cumin seeds, chopped coriander and salt. Add yogurt and knead to a soft dough with small amounts of water, then rest it for 15 minutes.
2. Cook the filling. Sauté ginger paste in 1 tbsp oil, then cook capsicum, carrots and cabbage on medium heat for about 5 minutes. Add tomato, garam masala, coriander powder and black pepper for 3-4 minutes, keeping some crunch, and finish with lemon juice.
3. Cook and wrap. Roll the dough into thin theplas and cook each on a hot tawa on both sides until golden, using a few drops of oil. Fill with the vegetables, roll tightly into wraps and serve warm.

Frequently asked questions

Why is yogurt used in the dough for the thepla?

Yogurt adds moisture and a slight tanginess to the dough, which enhances the flavor of the thepla. It also helps in making the dough softer and easier to roll, ensuring the thepla cooks evenly and remains pliable for wrapping.

How do I ensure the vegetable filling remains crunchy and not overcooked?

Cook the vegetables on medium heat and avoid over-stirring, as this can lead to mushiness. The capsicum, carrots, and cabbage should be sautéed just until they are slightly tender, while retaining their crunch for texture in the wrap.

What is the best way to roll the thepla evenly without tearing it?

Divide the dough into equal portions and roll gently on a floured surface using a rolling pin. Ensure the dough is rested for 15 minutes to make it more pliable, and roll evenly from the center outward to achieve a thin, uniform round.

Can I adjust the spice level in this recipe?

Yes, you can reduce the amount of red chili powder or black pepper powder in both the dough and the vegetable filling for a milder flavor. Alternatively, you can add finely chopped green chilies to increase the heat if desired.

Is this recipe suitable for freezing or meal prep?

The theplas can be cooked and stored in an airtight container in the refrigerator for up to 3 days or frozen for up to a month. The vegetable filling should be refrigerated separately and reheated before assembling the wraps to maintain freshness.