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Indian bread with courgettes & coriander

Indian bread with courgettes & coriander

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  • Preparation and cooking time
    • Total time
    • Ready in 1¼ hours
  • More effort
  • Serves 12

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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal257
fat7g
saturates1g
carbs43g
sugars0g
fibre4g
protein8g
low insalt0.01g
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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

Method

  • STEP 1

    Dry fry the cumin seeds for 30-60 seconds in a non-stick pan, tossing constantly until toasted. Remove from heat.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2003

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A star rating of 4 out of 5.6 ratings
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