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Ghia Ka thepla

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  1. Indian Cuisine
  2. Indian Breads   >
  3. Paratha
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photo by Sangeeta Agarwal

INGREDIENTS
1 cups Bottle Gourd grated
Calabash
Also known as : Bottle Gourd
Calabash is also known as bottle gourd. It has a light green, smooth skin and white flesh. Its shape is usually huge and rounded or small and bottle shaped. It is grown in the tropical and subtropical areas of the world. Calabash is cooked as stew, curry or is consumed...
  • calabazo
  • Sal
  • laukee
    (लौकी)
3/4 cups atta
Wheat Flour Wheat flour is made up by grinding wheat. Wheat flour is generally of two types; white flour and whole wheat flour. It is used in variety of breads, biscuits and crackers....
  • atta
1 1/2 tablespoon Besan
Gram Flour Gram flour, also known as 'besan' in India and commonly as chickpea powder is generally used in south-Asian dishes. Gram flour is it the powdered form of dried chickpea....
  • Besan
    (बेसन)
11/2 tablespoons oil
oil Oil can be found in every kitchen around the world. It is used in cooking, tempering, frying, replaces butter in many dishes. Oil has many types such as organic, vegetable, animal, etc....
    as per taste salt
    salt
    Also known as : sea salt , iodized salt
    ...
    • sal
    • Sal
    • namak
      (नमक)
    1 tablespoon Sesame seeds
    Sesame seeds Sesame seed is an edible seed that is grown in hot and dry places. These healthy seeds are small in size and bursting with flavor. Most popular varieties include white sesame and black sesame seeds, used in many East Asian cuisines. Sesame oil is derived from these seeds and is...
    • til ke beej
      (तिल के बीज)
     Make a mix of
    1/2 cups Curd
    Curd Curd is the solidified form of milk. It is coagulated with the help of acid or rennet. Curd has a mild sour taste and is used in preparation of many sweet and savory dishes....
    • cuajada
    1 tablespoon Jaggery
    Jaggery Jaggery is sweet in taste as the preliminary ingredient of its preparation is sugarcane. Jaggery is known as \'gudh or gurh\' in India and is very common to many desserts and is considered to be good to be consumed during winters. Jaggery is added to many curries in Gujarat and...
    • gud
    1 teaspoons Garlic
    Garlic Garlic is known for its edible root bulb which has a pungent flavor. It is used in many cuisines around the world. Garlic is used in savory dishes to add strong aroma and flavor. ...
    • ajo
    • Sal
    • Lashun
      (लहसुन)
    1 teaspoons Cumin Powder
    Cumin Powder Cumin powder is made by roasting cumin seeds and grinding them into fine powder. Cumin powder has strong flavor and aroma and is used in dishes as seasoning or can be added normally as it is already roasted....
      1/2 teaspoons red chili powder
      red chili powder Red chili powder is the powdered form of dried red chilies. It is either grounded extremely fine or it is grounded thick in the form of small or big flakes. The intensity of hotness of the chili is dependent on the dried red chilies and its origin. Popularly consumed in...
      • Lal mirch powder
        (लाल मिर्च पाउडर)
      Tags
      About The Chef
      Recipes by Sangeeta Agarwal

      Ghia Ka thepla

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      • Prep:
      • Cook:
      As taught to me by my gujju fried ( jaishree desai )
      Preparation

      • Mix these spices in the curd and let it soak for about ½ an hour.

      • Squeeze out the water from the ghia and reserve the juice In a parat mix the atta , besan , sesame seeds , salt and ghia. Add the curd mixture and bind to a smooth dough.

      • if it is stiff sprinkle a bit of the ghia juice and soften it.

      • Leave it to rest for about 15-20 mins Roll out into discs with a very light dusting of flour. Roast on a hot tava.

      • As it starts to puff up flip and roast on the other side. Apply little oil( preferably peanut/ olive oil) On both sides and cook till dark spots appear.

      • Wipe the tava with a dry cloth after every 2-3 theplas so that the dry burnt flour doesn't make the other theplas bitter.

      • Best enjoyed with Chunddo and curd.

      • If you need to make it to keep for a few days( travelling) donot use curd. Just use oil for softening.

      • Kanika Kapur this is the Ghia Thepla recipe.

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