Dry Thepla

Yields: 40
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Ingredients
  • ½ cup Wheat flour
  • 1½ cup Besan
  • 1 tbsp Oil
  • 1½ tsp Salt (or to taste)
  • 1 tsp Coriander/cumin mix
  • 1 tsp Chili flakes
  • 1 tsp Kasuri methi (optional)
  • 1 tsp Red chili powder
  • 1 tsp Ajmo
  • ¼ tsp Turmeric
  • ½ tsp Coarse crushed black pepper
  • 1 tsp Garlic (crushed)
  • 1 tsp Variali (crushed)
  • Oil (for frying)
Instructions
  1. Mix both flours and oil.
  2. Add the remaining ingredients and mix well.
  3. Make a hard dough using water, knead well.
  4. Cover and let rest for 15 minutes.
  5. Divide dough into 3 parts.
  6. Roll large circles with each about ⅛ inch thick.
  7. Using a cookie cutter, cut 2 inch circles or ovals.
  8. Prick each circle with a fork to prevent puffing when frying.
  9. Use up all the cut-outs by re-rolling and making more circles.
  10. Fry on medium heat until golden brown.
  11. Drain on a paper towel and store in an airtight container.