Indian Flatbreads: Paratha, Thepla, and Roti

Instructor Paya Shah makes parathas, theplas, and jowar roti regularly for her family. And after this class, so can you!

Parathas are a north Indian bread that is stuffed with aloo (potato), cauliflower or daikon radish. Paratha dough can be versatile, ranging from plain wheat to added beet root or spinach for nutrition and color. 

Theplas come from the western state of India, Gujarat, and are made with a combination of wheat, chickpea, and millet flour combined with a seasonal gourd such as pumpkin and rolled into a flatbread and fried lightly on the stovetop. It is a truly versatile bread that travels well and can be a meal in itself.

Jowar (Sorghum) Roti are gluten free, made entirely with sorghum millet grain and are particularly popular in Karnataka, southern state of India.  

On the Menu

• Beetroot parathas with paneer or potato stuffing.
• Pumpkin thepla incorporating fresh pumpkin, spices, and herbs.
• Sorghum roti.  
• Quick carrot pickle.
• Carrot yogurt raita.

Details

• The menu can be adjusted to avoid dairy.
• BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses milk (yogurt, ghee, paneer), and wheat.

Allergies and dietary restrictions

BARN's Kitchen is not allergen-free. If you have allergies or dietary restrictions, each time you register for a Culinary Arts class, please check with the studio by filling out this form to see if your restrictions can be accommodated. We can't guarantee to fulfill your request, but please ask! Because allergies and dietary restrictions change over time, we don't store your allergy/dietary restriction information.

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