Thepla (thin pan fried flat bread with chick pea flour and wheat)

Ingredients

• Atta (whole wheat flour) 1 1/2 cups (275 g)
• Besan (chickpea flour )                   1/2 cup (100 g)
• Oil 2 tbsp (30 g)
• Methi (Fenugreek leaves), chopped fine 1/2 cup or 1/4 cup dried
• Salt 2 tsp or to taste
• Ginger paste 1 tsp
• Green chillies’ paste to taste
• Garlic paste ½ tsp
• Dhania (Coriander) powder 2 tsp
• Haldi (turmeric) ½ tsp
• Sugar 2 tsp or to taste
• Dahi (yogurt) to knead into a dough
• Oil to pan fry the theplas

Preparation

• Mix all the ingredients except the dahi and oil for frying theplas.

• Add dahi to the mixture as required to knead into a firm and smooth dough (like poorie dough).

• Leave to rest for about 15 minutes.

• Roll into thin (as thin as you can) rounds, 6”-7” in size.

• Heat a tawa (griddle), place a rolled thepla on it over high heat. Turn, lower the heat and drizzle oil over and around it. Cook over medium heat till done.

• These last 6-7 days, when stored, covered in a refrigerator.