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  RECIPE OF THE DAY (visit our Grocery store for all the Ingredients...)
Thepals   Ingredients
  1. 1 cup wheat flour
  2. 1/4 cup gramflour
  3. 1 tsp. red chilli powder
  4. 1/4 tsp. turmeric powder
  5. salt to taste
  6. 4-5 pinches asafoetida
  7. 1/2 tsp. cumin seeds
  8. 1/2 tsp. sesame seeds
  9. 2 tbsp. oil
  10. oil for shallow frying
Method
  1. Mix all ingredients except oil for shallow frying
  2. Use a little water and knead a soft pliable dough
  3. Divide dough into 9-10 balls, roll each into a 5" round
  4. Sprinkle flour over chappati while rolling, for ease
  5. Place on a hot griddle, roast and drizzle oil, to shallow fry
  6. Repeat for other side. Repeat for remaining dough
  7. Serve hot with chunda (refer pickles) or other pickle or curds
  8. Equally tasty when cold too
Making Time: 30 minutes
Shelf Life: 2-3 days at room temperature
Makes: 9-10 theplas
Seasoning:
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