Masala Thepla

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the whole wheat flour and chickpea flour in a large mixing bowl.

2. 2

   Add the grated ginger, minced garlic, chopped green chili, turmeric powder, red chili powder, coriander powder, cumin powder, sesame seeds, carom seeds, and salt to the flours.

3. 3

   Mix all the dry ingredients thoroughly with your hands.

   Ca. 1 min.

4. 4

   Pour in the dough oil and mix until crumbly.

   Ca. 1 min.

5. 5

   Gradually add warm water, a little at a time, and knead until you form a firm, smooth dough.

   Ca. 5 min.

   Kokkens note: The dough should be pliable but not sticky. Adjust water as needed.

6. 6

   Cover the dough with a damp cloth and let it rest for 15 minutes.

   Ca. 15 min.

   Kokkens note: Resting helps the dough become more elastic and easier to roll.

7. 7

   Divide the dough into 12 equal portions and roll each into a smooth ball.

   Ca. 2 min.

8. 8

   Lightly dust your work surface and a dough ball with the dusting whole wheat flour.

9. 9

   Roll out each ball into a thin circle, about 6-7 inches in diameter.

   Ca. 10 min.

   Kokkens note: Aim for an even thickness for uniform cooking.

10. 10

    Heat a tawa or flat griddle over medium heat.

    Ca. 1 min.

    Kokkens note: The tawa should be hot enough to sizzle when a drop of water is added.

11. 11

    Place a rolled thepla on the hot tawa.

12. 12

    Cook for about 30 seconds until small bubbles appear on the surface, then flip it over.

13. 13

    Drizzle a small amount of the cooking oil around the edges and on the top surface of the thepla.

14. 14

    Press gently with a spatula and cook until golden brown spots appear on both sides and it is cooked through.

    Ca. 2 min.

    Kokkens note: Repeat with remaining dough balls, adding cooking oil as needed.

15. 15

    Serve the thepla hot.