Tofu Roti Thepla
Serves 40
Directions
- 1Mix the flours, spices, ginger-garlic-chili paste, and greens.
- 2Blend tofu, yogurt, salt, and a little water if needed until smooth.
- 3Add oil and tofu mixture to the dry ingredients (flour and spices) and knead into a dough.
- 4Cover the dough and let it rest for 30 minutes.
- 5Divide the dough into equal balls and roll out using a little tapioca or wheat flour.
- 6Cook on a hot pan until browned on both sides, adding a little ghee after each flip.
- 7Cool completely before storing or freezing.
Ingredients
- 600 g whole wheat flour
- 454 g extra-firm tofu
- 240 g nonfat Greek yogurt
- 1 cup chickpea flour (besan)
- 120 g chickpea flour (besan)
- 4 to garlic cloves
- 2 inch piece ginger grated into paste
- 1 to green chilies grated into paste
- 4 cups fenugreek leaves or baby spinach
- 2 tbsp ajwain
- 2 tbsp cumin seeds
- 2 tbsp cumin powder
- 2 tbsp coriander powder
- 1.5 tbsp turmeric
- 1 tbsp Kashmiri chili powder
- to taste salt
- 1 tsp salt (for tofu mixture)
- 108 g olive oil
- 0.5 cup olive oil
- 2 tbsp ghee for cooking
- 1 to tapioca flour for rolling
Equipment
food processorstand mixer (optional)bowlcast iron panrolling board
Tips
- A stand mixer makes kneading much easier.
- If kneading by hand, halve the recipe if large dough batches feel overwhelming.
- Blend the tofu and yogurt with just enough water to get it moving. Start with a few splashes and add more only if needed.
- The dough may feel sticky at first. Add a little extra chickpea flour if necessary.
- You only need about 1/4 to 1/2 tsp ghee per thepla when cooking.
- Keep the rolled dough on the thicker side to ensure soft theplas when reheated.
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