Ingredients
1 cup wheat flour
1/4 cup gramflour
1 tsp. red chilli powder
1/4 tsp. turmeric powder
salt to taste
4-5 pinches asafoetida
1/2 tsp. cumin seeds
1/2 tsp. sesame seeds
2 tbsp. oil
oil for shallow frying
Method
- Mix all ingredients except oil for shallow frying.
- Use a little water and knead a soft pliable dough .
- Divide dough into 9-10 balls, roll each into a 5" round.
- Sprinkle flour over chappati while rolling, for ease.
- Place on a hot griddle, roast and drizzle oil, to shallow fry.
- Repeat for other side. Repeat for remaining dough.
- Serve hot with chunda (refer pickles) or other pickle or curds.
- Equally tasty when cold too.
Making time: 30 minutes
Makes: 9-10 theplas
Shelflife: 2-3 days at room temperature
Gujarati Dishes Index
