Yet another thepla recipe I love. Actually, this was more of an experimental recipe that I was creating but did not realise how well it would turn out to be. Bateta/aloo is such a versatile veggie that it blends well with almost everything from meats, to curries, stir fries and salads. I usually make just betata na thepla/aloo paratha, but this time I mixed the bateta and vatana together to make this yummy recipe. Although it is just a slight variation, the taste is very different from your regular bateta na thepla.
These thepla’s can be made in a variety of ways and with various ingredients. I have kept this recipe simple but you can add ingredients like onions, garlic and other spices. You can make it as spicy or as mild as you like when you add the chillies. These can be eaten for any time of the day and add yogurt, chutney and pickle to make it a complete meal.
Bateta Vatana Na Thepla
Ingredients – Stuffing:
2-3 organic potatoes
1 ½ cups organic green peas (fresh, frozen or tinned)
1 tablespoon organic green chillies
1 tablespoon organic ginger
Juice of half a lemon
½ teaspoons organic cumin powder
½ teaspoons organic coriander powder
½ teaspoons organic garam masala
Sea salt to taste
Ingredients – Dough:
1 ½ to 2 cups or 300g of wheat ‘chapatti’ flour
250ml hot or boiling water or as required
2 tablespoons organic olive oil
1 ½ teaspoon organic sea salt (optional)
- Firstly, make the dough. This dough is the same as that made for rotli. Set aside for 30 minutes while you prepare the thepla stuffing.
- Peel, chop and boil the potatoes until tender and soft. Drain and set aside to dry and cool naturally.
- Boil the peas in water until they are soft and tender. Once the peas have boiled and are tender, drain and run them under cold water until they have cooled completely. If you are using tinned peas then you can skip this step.
- Once the potatoes and peas have cooled completely, place them in a bowl and all the remaining ingredients for the stuffing. Now begin to mash everything together until it is entirely mixed and combined together evenly.
- Heat the tawa on a medium heat and knead the dough for a few minutes in preparation for making the thepla.
- Now make golf size balls from the dough and into 3-4 inch disc which is 0.5mm thick.
- Place a spoon full of the potato and peas mixture into the centre of the disc and seal the edges together firmly to prevent any of the filling from falling out.
- Now dust the stuffed dough ball with some flour and begin to slowly roll it out. Continue rolling softly until you reach the desired size. I usually make slightly larger thepla, approximately 7-8 inches.
- Place the rolled thepla gently onto the tawa and bake for approximately 20 seconds. Then turn slowly using a spatula to bake the other side for 20 seconds.
- On the upper side spread a small amount of oil and flip again to cook oiled side. Repeat the same again on the dry side and then remove the thepla of the tawa.
- Your stuffed thepla is now ready to eat! Serve with meethu dahi, masala chai, chutney or eat it plain.