Lasan ni Chutney Thepla

1. 1
   prep · ~5 min

   Make the garlic chutney base.

   1.Crush the garlic cloves to a coarse paste.

   2.Mix in red chili powder, cumin seeds, sesame seeds, turmeric powder, asafoetida, and salt.

   3.Add yogurt and 1 tbsp oil to make a thick, spreadable chutney mixture.

   TIPKeep the garlic slightly coarse so the chutney tastes bold inside the dough.
2. 2
   knead · ~7 min

   Knead the thepla dough.

   Place whole wheat flour in a bowl and add the garlic chutney mixture. Mix well, then add water little by little and knead into a soft, smooth dough.

   TIPAdd water slowly because the yogurt and garlic mixture already bring moisture to the dough.
3. 3
   rest · ~10 min

   Rest the dough.

   Cover the dough and let it rest for 10 minutes so the flour hydrates and the theplas roll out easily.

4. 4
   prep · ~8 min

   Divide and roll the theplas.

   1.Divide the dough into 8 equal balls.

   2.Flatten one ball lightly with your fingers.

   3.Roll it into a thin round thepla, dusting with a little flour only if needed.

   4.Repeat with the remaining dough balls.

   TIPRoll them thinner than parathas for the classic soft thepla texture.
5. 5
   fry · ~12 min

   Cook the theplas on a hot tawa.

   1.Heat a tawa over medium heat and place one rolled thepla on it.

   2.Cook until small bubbles appear and the bottom gets light brown spots.

   3.Flip, drizzle a little oil around the edges, and cook the second side.

   4.Flip once more and press gently until both sides have golden spots and the thepla is cooked through.

   TIPUse medium heat so the garlic cooks through without burning the surface.
6. 6
   serve

   Serve the lasan ni chutney thepla warm.

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