Multigrain Butternut Squash Achari Thepla

Hey guys, how is your new year going ? Exciting or feeling little Blue ! I hope all going well for you.
It's just returning to normal routine of early nights and waking up in the dark induce what's been dubbed 'social jet leg'.

Lol, almost forgot that we are back to reality, holiday season is over, days are gone when we were snuggling in the duvet in our pyjamas, overdoing with TV and eating and browsing the sales online. Yep, life is back to normal.

One cold morning family were in treat with Multigrain Butternut Squash Achari Thepla for the breakfast. If Pumpkin Sabji left over,  add Wheat flour and few masala and prepare delicious paratha.

I roasted Butternut Squash, added fresh methi leaves and I used Pickle masala from the ready pickle and Kalonji seeds. Many times I add fresh spinach, omit pickle masala and add crushed green chillies too, it depends on my moods and what is available in the fridge.

I know that my family loves anything with pumpkin, even we just roast any squash with little seasoning and finish in few minutes, If this happened to you then can check out my other recipes like Pumpkin curry, Butternut squash raita, soups and Low fat pumpkin Falafel

In the cold weather Paratha or Thepla works like magic, no one will say no to hot and steamy Thepla, we enjoyed a lot.

These Squash Achari thepla so easy to make, soft and very little chewy inside, little crispy outside and without a doubt so nutritious and flavoursome. Devour with raita, pickle, or a hot cup of Masala Chai.

More Thepla Recipes

1. Oats, Jowar and Methi Thepla

2. Kathiyawadi Methi Thepla

3. Multigrain Doodhi Thepla 

4. Authentic Gujarati Plain Thepla

You will need:-

• 500 g butternut squash
• 3 ½ cup multigrain flour + for dusting
• 2 cup chopped fresh methi ( fresh fenugreek leaves )
• 2 tbsp. fresh coriander
• 1 tbsp. any pickle masala ( I used Mixed pickle masala )
• 1 tsp. Kalonji ( onion seeds )
• 1 tsp. ajwain seeds
• 1 tsp. lightly crushed cumin and coriander seeds
• Salt to taste
• 2 tsp. red chilli powder
• 3 tablespoon oil ( moin ) + more for frying

Method :-
Preheat the oven to gas mark 6.
Wash and cut half the butternut squash and deseed,  no need to peel.
Rub little oil and bake in the oven for 40-45 minutes or until tender but does not get burn.
Remove roasted squash from the oven, let it cool and scoop out all the flesh from the squash.
Place in a big bowl, add all the other ingredients and 3 tbsp. oil.
Combine everything and with very little water knead semi stiff pliable dough.
Cover the dough with clean kitchen towel and leave it for 10 minutes.
When you are ready to make thepla, once again knead dough for one or two minutes.
Then divide the dough in equal sizes and make a round balls.
Dust the flour on working surface, first roll one ball into circle.
Heat griddle or tawa on a medium heat . 
Place a Thepla on the griddle and cook for 20 seconds, or until the top starts to brown and slightly bubble. 
Turn the Thepla over using a spatula, apply little oil and continue cooking for about 30 seconds, or until brown spots appear. 
Flip it over one more time and, using the spatula and apply oil, carefully press down all over. 
Turn over again and repeat on the other side until you have the desired crispiness. 
Keep each thepla warm, while you repeat to cook them all. 
Serve hot. Enjoy with raita , Chutney, yogurt or tea.

Thank you for stopping by and reading this post !
We hope to see you again soon 🙂