Theplas (Spicy Chapatti)

Ingredients

300g Elephant Chapatti Flour150ml Hot Water150g Cooked Plain Rice (optional),2 Tbsp Sesame Seeds4 Tbsp Dried/Fresh Chopped Methi/Fenugreek4 Tbsp Fresh Chopped Coriander4 Tbsp Cooking Oil2 Tsp Homemade Garlic & Chilli Powder Paste2 Tsp Salt1 Tsp Turmeric Powder

Method

1. Place the chapatti flour in the basin adding in salt and turmeric powder and sesame seeds mixing well.2. Add in the dried/fresh fenugreek with oil mixing well3. Add in chopped coriander. Add a little bit of hot water into the homemade garlic & chilli powder paste and mixing it well into the flour.4. Then add in the leftover cooked rice mixing well.5. Gradually add in the hot water mixing and kneading the doughy until soft with all ingredients well incorporated.6. Heat the griddle on high heat. Make small balls/patties of dough coating generously in chapatti flour. Roll out into a circle as big as your hand.7. Lower the heat to medium adding a touch of oil to the griddle. Please your thepla on the griddle adding additional oil to the edges of your thepla. Cook for 30 seconds and then flip spreading a touch of oil on top. Cook for additional 30 seconds spreading a touch of oil then flip once more and allow it to cook for 20 seconds.8. Once you see it cooked through evenly with dark brown spots remove off the griddle and pair with spicy bean curry, spicy masala sweetcorn curry or your favourite pickle.