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  • Writer's pictureKomal Soni

Farali Thepla


  • 250 grams farali chapati flour

  • 2 tablespoons oil

  • Salt to taste

  • 1 tablespoon chili powder

  • 1/4 teaspoon turmeric powder

  • 1/2 tablespoon coriander-cumin powder

  • 1 tablespoon coriander, finely chopped

  • 1 teaspoon green chili paste (optional)

  • Water as needed


  • Combine all the ingredients and make a soft and smooth dough.

  • Make small balls from the dough and roll them to make a thepla.

  • Heat a skillet/flat pan, then place the flattened thepla on it. Let it cook for a few seconds or until just starting to become light golden or you see faint air pockets on the top.

  • With the help of a spatula, flip it over.

  • Spread oil lightly on the top side to coat.

  • Flip the thepla again when the second side is half-cooked.

  • Continue to flip back and forth a couple of times by slightly pressing each side so the thepla becomes golden brown with even, slightly darker brown spots.

  • Remove the thepla from the skillet, and transfer them to a roti basket and cover the lid to keep them soft.

  • Serve with chundo, tea, or yogurt.

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