Tofu Roti Thepla

Serves 40
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Directions

  1. 1Mix the flours, spices, ginger-garlic-chili paste, and greens.
  2. 2Mix the flours, spices, ginger-garlic-chili paste, and greens.
  3. 3Mix the flours, spices, ginger-garlic-chili paste, and greens.
  4. 4Blend tofu, yogurt, salt, and a little water if needed until smooth.
  5. 5Blend tofu, yogurt, salt, and a little water if needed until smooth.
  6. 6Blend tofu, yogurt, salt, and a little water if needed until smooth.
  7. 7Add oil and tofu mixture to the dry ingredients (flour and spices) and knead into a dough.
  8. 8Add oil and tofu mixture to the dry ingredients (flour and spices) and knead into a dough.
  9. 9Add oil and tofu mixture to the dry ingredients (flour and spices) and knead into a dough.
  10. 10Cover the dough and let it rest for 30 minutes.
  11. 11Cover the dough and let it rest for 30 minutes.
  12. 12Cover the dough and let it rest for 30 minutes.
  13. 13Divide the dough into equal balls and roll out using a little tapioca or wheat flour.
  14. 14Divide the dough into equal balls and roll out using a little tapioca or wheat flour.
  15. 15Divide the dough into equal balls and roll out using a little tapioca or wheat flour.
  16. 16Cook on a hot pan until browned on both sides, adding a little ghee after each flip.
  17. 17Cook on a hot pan until browned on both sides, adding a little ghee after each flip.
  18. 18Cook on a hot pan until browned on both sides, adding a little ghee after each flip.
  19. 19Cool completely before storing or freezing.
  20. 20Cool completely before storing or freezing.
  21. 21Cool completely before storing or freezing.

Ingredients

  • 600 g whole wheat flour
  • 600 g whole wheat flour
  • 600 g whole wheat flour
  • 454 g extra-firm tofu
  • 454 g extra-firm tofu
  • 454 g extra-firm tofu
  • 240 g nonfat Greek yogurt
  • 240 g nonfat Greek yogurt
  • 240 g nonfat Greek yogurt
  • 1 cup chickpea flour (besan)
  • 1 cup chickpea flour (besan)
  • 1 cup chickpea flour (besan)
  • 120 g chickpea flour (besan)
  • 120 g chickpea flour (besan)
  • 120 g chickpea flour (besan)
  • 4 to garlic cloves
  • 4 to garlic cloves
  • 4 to garlic cloves
  • 2 inch piece ginger grated into paste
  • 2 inch piece ginger grated into paste
  • 2 inch piece ginger grated into paste
  • 1 to green chilies grated into paste
  • 1 to green chilies grated into paste
  • 1 to green chilies grated into paste
  • 4 cups fenugreek leaves or baby spinach
  • 4 cups fenugreek leaves or baby spinach
  • 4 cups fenugreek leaves or baby spinach
  • 2 tbsp ajwain
  • 2 tbsp ajwain
  • 2 tbsp ajwain
  • 2 tbsp cumin seeds
  • 2 tbsp cumin seeds
  • 2 tbsp cumin seeds
  • 2 tbsp cumin powder
  • 2 tbsp cumin powder
  • 2 tbsp cumin powder
  • 2 tbsp coriander powder
  • 2 tbsp coriander powder
  • 2 tbsp coriander powder
  • 1.5 tbsp turmeric
  • 1.5 tbsp turmeric
  • 1.5 tbsp turmeric
  • 1 tbsp Kashmiri chili powder
  • 1 tbsp Kashmiri chili powder
  • 1 tbsp Kashmiri chili powder
  • to taste salt
  • to taste salt
  • to taste salt
  • 1 tsp salt (for tofu mixture)
  • 1 tsp salt (for tofu mixture)
  • 1 tsp salt (for tofu mixture)
  • 108 g olive oil
  • 108 g olive oil
  • 108 g olive oil
  • 0.5 cup olive oil
  • 0.5 cup olive oil
  • 0.5 cup olive oil
  • 2 tbsp ghee for cooking
  • 2 tbsp ghee for cooking
  • 2 tbsp ghee for cooking
  • 1 to tapioca flour for rolling
  • 1 to tapioca flour for rolling
  • 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.