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Ingredients
1 cup
wheat flour
1/4 cup gramflour
1 tsp. red chilli powder
1/4 tsp. turmeric powder
salt to taste
4-5 pinches asafoetida
1/2 tsp. cumin seeds
1/2 tsp. sesame seeds
2 tbsp. oil
oil for shallow frying
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Method
- Mix
all ingredients except oil for
shallow frying.
- Use
a little water and knead a soft
pliable dough .
- Divide dough into 9-10 balls, roll
each into a 5" round.
- Sprinkle flour over chappati while
rolling, for ease.
- Place on a hot griddle, roast and
drizzle oil, to shallow fry.
- Repeat for other side. Repeat for
remaining dough.
- Serve hot with chunda (refer
pickles) or other pickle or curds.
- Equally tasty when cold too.
Making
time: 30 minutes
Makes: 9-10 theplas
Shelflife: 2-3 days at room
temperature
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