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.