Vegan Thepla

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a large mixing bowl, combine the whole wheat flour, chickpea flour, chopped fenugreek leaves, grated ginger, chopped green chili, turmeric powder, red chili powder, coriander powder, cumin powder, sesame seeds, and salt.

   Ongeveer 2 min

2. 2

   Add the vegetable oil designated for the dough to the dry ingredients and mix well with your fingertips until crumbly.

3. 3

   Gradually add water, a little at a time, and knead to form a soft and pliable dough. It should not be sticky.

   Ongeveer 5 min

   Tip van de kok: Adjust the water quantity as needed; the exact amount can vary based on flour type and humidity.

4. 4

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

   Ongeveer 15 min

5. 5

   Divide the dough into 12-15 equal small portions and roll each into a smooth ball.

   Ongeveer 3 min

6. 6

   Lightly flour your work surface and a rolling pin. Roll each dough ball into a thin circle, about 6-7 inches in diameter.

   Ongeveer 5 min

   Tip van de kok: Aim for a consistent thickness for even cooking.

7. 7

   Heat a tawa (flat griddle) or a non-stick pan over medium heat.

   Ongeveer 2 min

   Tip van de kok: Ensure the tawa is hot before placing the thepla.

8. 8

   Place one rolled thepla on the hot tawa. Cook for about 30 seconds until small bubbles appear on the surface.

9. 9

   Flip the thepla. Drizzle a little of the cooking vegetable oil around the edges and on top.

10. 10

    Cook for another 30-60 seconds until light brown spots appear. Press gently with a spatula to ensure even cooking.

    Ongeveer 1 min

11. 11

    Flip again and cook the other side, drizzling with more oil, until both sides are golden brown and cooked through.

    Ongeveer 1 min

12. 12

    Remove the cooked thepla from the tawa and repeat with the remaining dough balls.

    Tip van de kok: Keep cooked thepla stacked and covered with a clean kitchen towel to keep them warm and soft.