Masala Thepla RecipeVeg

1

In a mixing bowl, combine the wheat flour (atta) and chickpea flour (besan).

2

Add the ginger paste, garlic paste, finely chopped green chillies, cumin seeds, turmeric powder, red chilli powder, coriander powder, dry mango powder (amchur), garam masala, and salt to taste.

3

Mix these dry ingredients thoroughly.

4

Add the finely chopped coriander leaves, ghee (or oil), and plain yogurt (dahi). Mix well until combined.

5

Gradually add water (about 1/4 to 1/3 cup) little by little while kneading to form a soft, smooth dough.

6

Smear a little oil over the surface of the dough to prevent it from drying out.

7

Cover the bowl with a clean kitchen towel or cling wrap and let the dough rest for 30 minutes.

1

After the resting period, pinch off small, lime-sized portions of the dough.

2

Roll each portion into a smooth ball.

3

Dust the ball with a little loose flour and roll it out into a thin disc, approximately 1 mm thick, similar to a chapati.

1

Heat a pan or tawa over low-to-medium heat.

2

Place the rolled disc onto the hot pan.

3

Cook slowly, rotating the thepla occasionally for even cooking.

4

Once the outer surface dries, brush one side with oil, ghee, or butter.

5

Flip the thepla and cook the other side for a few seconds until golden brown spots appear, brushing the top with more oil or ghee if desired.

6

Once cooked on both sides, remove from the heat.

1

Serve your hot Masala Theplas with chundo (sweet mango pickle), green chutney, tamarind chutney, ketchup, plain yogurt, or butter. They can also be enjoyed plain with a cup of tea.