5 Thepalas

Ingredients
1 cup wheat flour 4-5 pinches asafoetida
1/4 cup gram flour 1/2 tsp. cumin seeds
1 tsp. red chilli powder 1/2 tsp. sesame seeds
1/4 tsp. turmeric powder 2 tbsp. oil
salt to taste oil for shallow frying

Method

  1. Mix all ingredients except oil for shallow frying.
  2. Use a little water and knead a soft pliable dough.
  3. Divide dough into 9-10 balls, roll each into a 5" round.
  4. Sprinkle flour over chappati while rolling, for ease.
  5. Place on a hot griddle, roast and drizzle oil, to shallow fry.
  6. Repeat for other side. Repeat for remaining dough.
  7. Serve hot with chunda (refer pickles) or other pickle or curds.
Makes : 9-10 theplaas
Nutrient Composition Per Serving
MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal) 231.8 Carotene( µg ) 19.25
Protein (g) 3.4 Vitamin C (mg) .05
Carbohydrate (g) 17.23 Mg (mg) 34.1
Fat (g) 16.58 Na (mg) 7.08
Fibre (g) 0.3 K (mg) 92.8
Minerals (g) 0.435 Mn (mg) 0.51
Calcium (mg) 11.0 Zn (mg) 0.63
Phosphorus (mg) 77.75 Cr (mg) 0.003
Iron (mg) 1.33

Modification

Add spinach or methi leaves to the thepala.
Ingredients
1 cup wheat flour 4-5 pinches asafoetida
1/4 cup gramflour 1/2 tsp. cumin seeds
1 tsp. red chilli powder 1/2 tsp. sesame seeds
1/4 tsp. turmeric powder 2 tbsp. oil
100 g fenugreek leaves oil for shallow frying
salt to taste
Nutrient Composition Per Thepala
MACRONUTRIENTS
Energy (Kcal) 242
Protein (g) 4.28
Carbohydrate (g) 18.43
Fat (g) 16.76
Fibre (g) 0.52
Minerals (g) 0.74