Lasan ni Chutney Thepla

1. 1

   Step 1

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

   Step 2

   • a.Mix and Knead the Dough
   • b.In a large mixing bowl, combine 2 cups of whole wheat flour, turmeric powder, coriander powder, cumin seeds, and salt. Mix well.
   • c.Add the prepared garlic chutney paste, plain yogurt, and 2 tablespoons of vegetable oil.
   • d.Using your fingertips, rub the wet ingredients into the flour until the mixture resembles coarse breadcrumbs.
   • e.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

   Step 3

   • a.Rest the Dough
   • b.Apply a few drops of oil over the surface of the dough to prevent it from drying out.
   • c.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

   Step 4

   • a.Roll the Theplas
   • b.After resting, knead the dough for another minute.
   • c.Divide the dough into 8 equal-sized balls and roll them smoothly between your palms.
   • d.Take one ball, flatten it slightly, and dip it in the dry flour for dusting.
   • e.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

   Step 5

   • a.Cook the Theplas
   • b.Heat a tawa (griddle) over medium-high heat.
   • c.Carefully place the rolled thepla onto the hot tawa. Cook for about 30 seconds, or until you see small bubbles forming on the surface.
   • d.Flip the thepla. Drizzle about 1/2 teaspoon of oil on the top surface and spread it evenly with a spatula.
   • e.Flip again after another 30-40 seconds. Drizzle oil on this side as well.
   • f.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.
   • g.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

   Step 6

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

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