Name: Theplas
Ingredients: 1 c Wheat flour; 1/4 c Gramflour; 1 ts Red chilli powder; 1/4 ts Turmeric powder; Salt to taste; 4 Pinches asafoetida; (4 to 5); 1/2 ts Cumin seeds; 1/2 ts Sesame seeds; 2 tb Oil; Oil for shallow frying

I think one of the cant phrases of our day is the familiar one by which we express our permanent want of time. We repeat it so often that by the very repetition we have deceived ourselves into believing it. It is never the supremely busy men who have no time. So compact and systematic is the regulation of their day that whenever you make a demand on them, they seem to find additional corners to offer for unselfish service. I confess as a minister, that the men to whom I most hopefully look for additional service are the busiest men.

John Jowett

CATEGORY	CUISINE	TAG	YIELD
Grains		Bawarch5	1	servings

INGREDIENTS

1	c	Wheat flour
1/4	c	Gramflour
1	ts	Red chilli powder
1/4	ts	Turmeric powder
		Salt to taste
4		Pinches asafoetida; (4 to 5)
1/2	ts	Cumin seeds
1/2	ts	Sesame seeds
2	tb	Oil
		Oil for shallow frying

INSTRUCTIONS

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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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