Indian bread with courgettes & coriander

Indian bread with courgettes & coriander

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(2 ratings)

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Cooking time

Ready in 1¼ hours

Skill level

Moderately easy

Servings

Serves 12

This bread is called thepla in India and is best served hot with lightly salted plain yogurt, or cold with mango chutney

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
257
protein
8g
carbs
43g
fat
7g
saturates
1g
fibre
4g
sugar
0g
salt
0.01g

Ingredients

  • ½ tsp cumin seeds
  • 450g courgettes
  • 175g plain flour, plus extra for rolling out
  • 175g plain wholemeal flour (not strong bread flour)
  • 2 tsp grated fresh root ginger
  • a good pinch of turmeric
  • a small handful of fresh coriander, chopped
  • 3-4 tbsp sunflower oil

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Method

  1. Dry fry the cumin seeds for 30-60 seconds in a non-stick pan, tossing constantly until toasted. Remove from heat.
  2. Wash the courgettes, then trim and grate them on the coarsest side of the grater (unpeeled) into a largish bowl. Tip in both the flours, the ginger, turmeric and coriander, add 1 tsp salt and stir well.
  3. Pour 11⁄2 tbsp of the oil into the flour mixture and rub it in, then gradually add 4-5 tbsp cold water until the mixture comes together to form a soft dough, a bit wetter than pastry. Tear or cut off 12 equal-sized pieces and shape into balls.
  4. Dust the work surface and rolling pin with a little extra flour and roll each piece into a thin 14cm round – don’t worry if the edges are crinkly.
  5. Heat a large cast-iron griddle or heavy-based frying pan until very hot. Put one or two breads on the griddle and cook for 2 minutes on one side, patting the edges with a clean soft cloth – this keeps the bread in contact with the heat and helps cook it fast. Turn the breads over and cook for 2 minutes more.
  6. Drizzle a little oil around the edges of the bread, turn them over again and cook for 30-60 seconds more, then drizzle a few drops of oil on this side. Remove and set aside on a plate. Repeat with the rest of the rounds. (You can make the breads up to 2 hours ahead, then wrap in foil and reheat in a low oven.) Serve hot or cold.

Recipe from Good Food magazine, March 2003

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Comments

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sami_23's picture
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Have made these a few times now and they always go down well. I always roll them between two layers of cling film now after first attempt ended in tough floury breads as I added too much flour in an attempt to stop dough sticking to work surface which still took me ages to clean up. I make them in smaller sized circles as personally found 14cm ones a bit large.

deenak's picture

I do these by mixing the wholemeak flour with gram four, per the traditional recipe...they are softer that way.

amandakim's picture
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These were easy to make and tasty. I've used them several times and they have gone really well with a variety of Indian meals that I've made now.

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