These are very tasty and easy to make and great for picnics and long journeys. They are tradionaly made with methi ( fresh fenugreek leaves) but I replace them with coriander.
2 cups of whole wheat flour
2 tablespoons oil
1/2 tea spoon salt
1 tea spoon 3G paste ( ginger, garlic, green chili)
1/2 tea spoon turmeric
1/2 tea spoon red chili powder
1 tea spoon sesame seeds
3 table spoons plain yoghurt
Oil for drizzling
Plain flour for dusting.
Put all the ingredients in a large bowl and mix into a dough.
Knead for a minute to make the dough come together.
If the dough is too firm add a little more yoghurt.
warm some cooking oil in your palms and spread over the ball of dough and leave it to sit for 10 minutes.
Divide the dough into balls just a little bit bigger than a golf ball and press them down a little.
Dust a ball with flour on both sides and using a rolling pin gently roll out a circle taking care not to press too hard. ( the thickness should be the same all around the thepla. dust the dough as needed if it gets too sticky to roll, however do not use any flout towards the end of rolling as this will result in a dry thepla.
Cooking the Thepla:
Heat a skillet or frying pan to a medium heat.
Place a Thepla on the skillet.
As the Thepla starts cooking the colour of the dough will start to change and have a dryer look.
Flip the thepla using a spatula, you should see golden brown spots on the semi cooked side.
Wait a few seconds and drizzle 1/2 a tea spoon of oil on the thepla and spread it around with the spatula.
Flip the thepla again and using the spatula, lightly press the entire thepla, this will help the thepla all the way through.
Flip the thepla again and lightly press making sure it's golden brown on both sides and remove from the heat.
Repeat till all the theplas are cooked.
Enjoy with some Chunda and a lovely cup of masala chai.