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[Rhea Thomas]

Making time: 30 minutes
Makes: 9-10 theplas
Shelflife: 2-3 days at room temperature

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.