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.