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photo by Sangeeta Agarwal
Mix these spices in the curd and let it soak for about ½ an hour.
Squeeze out the water from the ghia and reserve the juice In a parat mix the atta , besan , sesame seeds , salt and ghia. Add the curd mixture and bind to a smooth dough.
if it is stiff sprinkle a bit of the ghia juice and soften it.
Leave it to rest for about 15-20 mins Roll out into discs with a very light dusting of flour. Roast on a hot tava.
As it starts to puff up flip and roast on the other side. Apply little oil( preferably peanut/ olive oil) On both sides and cook till dark spots appear.
Wipe the tava with a dry cloth after every 2-3 theplas so that the dry burnt flour doesn't make the other theplas bitter.
Best enjoyed with Chunddo and curd.
If you need to make it to keep for a few days( travelling) donot use curd. Just use oil for softening.
Kanika Kapur this is the Ghia Thepla recipe.