Indian bread with courgettes & coriander

Indian bread with courgettes & coriander

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(7 ratings)

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

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal257
  • fat7g
  • saturates1g
  • carbs43g
  • sugars0g
  • fibre4g
  • protein8g
  • salt0.01g
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  • ½ tsp cumin seeds



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 450g courgettes



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 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



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • a small handful of fresh coriander, chopped
  • 3-4 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…


  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.

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Comments, questions and tips

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10th Nov, 2015
These breads are easy to make, tasty and a good texture. They are fairly small and I found that two per person, when served as an accompaniment to a main course curry, gives the right quantity. I served them with lentil and sweet potato curry (another recipe on this website).
23rd Jun, 2011
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.
22nd Mar, 2009
I do these by mixing the wholemeak flour with gram four, per the traditional recipe...they are softer that way.
2nd Jan, 2008
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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jenclews's picture
10th Mar, 2019
Made these tonight to accompany a veggie curry, they were delicious. 1) I used half besan (chickpea) flour and half wholemeal. 2) Don't add too much flour when making these or they will be hard and difficult to roll out - the dough should be soft. 3) Oil your hands if you are having problems with sticky dough rather than adding more flour. 4) Let the dough rest for a while before cooking the breads.
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