Dry Thepla
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.