Tofu Roti Thepla

Name: Tofu Roti Thepla
Yield: 40 servings
Cuisine: Indian
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

Serves 40

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Tofu Roti Thepla

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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.

Tofu Roti Thepla

Tofu Roti Thepla

Directions

Ingredients

Equipment

Tips

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