Zucchini Thepla/Spicy Zucchini Flatbread

rowsing around the categories on USMasala you will notice a couple of different other Thepla recipes - the classic Methi Thepla and the Tofu variation of it. Here's another one.
You may find this a little unusual but the thought of this dish puts me on a train with my family... the train speeding through the country and I find myself sitting on the lower berth (after of course having fought with my brother for the window seat) with my gaze fixed outside staring at the lush green crop fields that race past us and the warm yet cool breeze rushing in as we wait for the train to take us to our destination... then you are suddenly pulled out of the trance by the loud sound of your name... thats mom demanding we get together as it was lunch time... and there it is... she opens her tote bag and pulls out a couple of boxes. Wrapped in tinfoil in those boxes are these wonderful flat breads with awesome dry potato curry and pickle. The already beautiful breeze is now filled with the wonderful aroma of the roasted fennel and carom seeds from the bread and the potatoes.

Mom almost always made these as lunch and as dinner when we traveled. She claimed they stayed nice and fresh even after being packed for several hours... and fresh they were... gone in minutes. Of course I didn't think much of it those days... after all that was mom and this is what she always made, right? ... aah... the things we take for granted.

Ingredients:
Atta or whole wheat flour ....................... 1 1/2 cup
Besan/chickpea flour ............................. 1/2 cup

Zucchini ............................................ 1 medium, grated, about 1 1/4 cup
White sesame seeds .............................. 1 tsp (optional)
Ginger garlic paste ................................ 1 tsp
Cumin-coriander powder ......................... 2 tsp

Kasoori methi ...................................... 1 tbsp (optional)
Red chilli powder .................................. 1 tsp or to taste
Turmeric powder .................................. 1/2 tsp

Ajwain or carom seeds ............................ 1/4 tsp

Salt ................................................... to taste
Chopped cilantro ................................... 2 tbsp
Asafoetida .......................................... a pinch

Yogurt ............................................... 1/4 cup
Oil ................................................... 1 tbsp + more for pan frying

Atta for dusting.

Method:
1. Squeeze out the water from grated zuchinni. Set aside.

2. In a medium bowl, add besan, atta and salt and mix well.

3. Add yogurt, sesame seeds, coriander powder, cumin powder, red chilli powder, ajwain, asafoetida, ginger-garlic paste, zucchini, methi and oil. Mix everything well. Add enough water but little by little to knead into a soft yet firm and smooth dough. Cover and leave aside for 10 -15 minutes.

4. Make small equal portions of the dough, dust in dry flour and roll out like a roti.

5. Place a tawa on medium heat. Place the rolled roti on the tawa. Flip the roti when a few blisters start to appear. Apply little oil and cook on both sides.
6. Serve immediately with some yogurt or raita or store in an insulated container. ENJOY!

Notes:
1. You can substitute zucchini with grated lauki or bottle gourd.
2. Thepla can be stored in an air tight container for 3-4 days. It also freezes very well.

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