Ghia Ka thepla 
As taught to me by my gujju friend ( Jaishree Desai) 
I cup ghia grated

3/4 cup atta 

1 1/2 tbsp besan 

11/2 tbsp oil 

Salt to taste 

1 tbsp White sesame seeds
Make a mix of 

1/2 cup curd

1 tbsp grated jaggery

1 tsp garlic green chilli crushed 

1 tsp dhana jeera powder( crush 1:1 dhaniya seeds and jeera in a mortar and pestle) the fresher the better

1/2 tsp red chilli powder

1/2 haldi powder

A pinch of hing 

Mix these spices in the curd and let it soak for about 1/2 n 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’s 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. 


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