New Delhi: Breakfast is the first meal of our day. Breakfast stands for ‘break the fast’ as we eat food after good fasting of at least 9 to 10 hours. It is hailed as the most important meal by many health experts. To start your day with a healthy and scrumptious breakfast, iconic Indian chef Tarla Dalal’s daughter Renu Dalal, who is a chef herself with two published cookbooks, shares an exclusive yummy Beetroot Thepla recipe with us.

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The preparation time for the recipe is 30 minutes,  cooking time is10 minutes and the quantity given below will help you make 5 to 6 Beetroot Theplas.


Ingredients


For the Beetroot Paste: 


•    ½ cup boiled, peeled and chopped beetroot


Other ingredients for the Dough


•    1 cup wheat flour (atta)


•    2 tbsp curds


•    A pinch of asafoetida (hing)


•    ½ tsp turmeric powder (haldi)


•    ½ tbsp oil


•    ½ tbsp dhania powder


•    Salt and chilli powder to taste


Other Ingredients:


•    Water for making the dough


•    Oil for making the thepla


Method


For the Beetroot Paste:


1.    In a food processor, process the beetroots with 2 tbsp water. You will get a beetroot paste.



How to Proceed


1. Mix the ingredients together with the beetroot paste and make a dough. Use water for making the dough.


2.    Make small rounds from the dough and with a help of a little atta make rounds like chappatis.


3.    On a tava with the help of a little oil, cook the theplas on both sides.


4.    Serve hot with curds and pickle.