Lasan ni Chutney Thepla with Boiled Egg

Instructions

1. 1

   Prepare the Garlic Chutney Paste

   • In a small grinder or mortar and pestle, combine the peeled garlic cloves and Kashmiri red chili powder.
   • Add 1-2 teaspoons of water and grind to a smooth, vibrant red paste. Set aside.
2. 2

   Mix and Knead the Dough

   • In a large mixing bowl, combine 2 cups of whole wheat flour, turmeric powder, coriander powder, cumin seeds, and salt. Mix well.
   • Add the prepared garlic chutney paste, plain yogurt, and 2 tablespoons of vegetable oil.
   • Using your fingertips, rub the wet ingredients into the flour until the mixture resembles coarse breadcrumbs.
   • Gradually add warm water, a little at a time, and knead for 7-8 minutes to form a soft and pliable dough. It should be softer than standard roti dough but not sticky.
3. 3

   Rest the Dough

   • Apply a few drops of oil over the surface of the dough to prevent it from drying out.
   • Cover the bowl with a damp kitchen towel or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for soft theplas.
4. 4

   Roll the Theplas

   • After resting, knead the dough for another minute.
   • Divide the dough into 8 equal-sized balls and roll them smoothly between your palms.
   • Take one ball, flatten it slightly, and dip it in the dry flour for dusting.
   • On a clean, flat surface, roll it out into a thin circle, about 6-7 inches in diameter. Dust with more flour as needed to prevent sticking.
5. 5

   Cook the Theplas

   • Heat a tawa (griddle) over medium-high heat.
   • Carefully place the rolled thepla onto the hot tawa. Cook for about 30 seconds, or until you see small bubbles forming on the surface.
   • Flip the thepla. Drizzle about 1/2 teaspoon of oil on the top surface and spread it evenly with a spatula.
   • Flip again after another 30-40 seconds. Drizzle oil on this side as well.
   • Gently press the thepla with a spatula, especially around the edges, to ensure even cooking. Cook until both sides have golden-brown spots. Each thepla should take about 2 minutes to cook.
   • Repeat for all remaining dough balls, stacking the cooked theplas in a casserole dish or wrapping them in a kitchen towel to keep them soft.
6. 6

   Serve

   • Serve the Lasan ni Chutney Theplas warm with plain yogurt, aam chunda (sweet mango pickle), or a hot cup of masala chai.