Name: Theplas Gujarati
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 10
Ingredients: 5g/3oz wholemeal flour; 65g/2 1/2oz gram flour; 65g/2 1/2oz millet flour; 3 tablespoons coriander leaves with stalks chopped; 2 tablespoons fenugreek leaves chopped; 1 teaspoon green chillies crushed; 1/2 teaspoon turmeric powder; 1/2 teaspoon carom (ajwain) seeds; 1/2 teaspoon asafoetida; 1 teaspoon cumin seeds; 1 teaspoon coriander powder; About 75-100ml/3-4fl oz warm water

Meal type: Side dish

Serves: 10

Preparation time: 10 minutes

Cooking time: 10 minutes

Mix all the flour in a large bowl. Stir in all the remaining ingredients except for the water.
Add the water a little at a time.
Divide into 10 balls. Roll them out into circles about 15-20cm/6-8in across and cook in the same way as a chapati.

Cook's tip

You may want to add 100g/4oz boiled rice (kichidi) to the dough mixture. If you do this, you will need to add less water. Serve with low-fat natural yoghurt rather than oily pickles.

Energy 294kJ 70kcal 4%

Carbs 12.3g -

Fat 0.7g Low 1%

Saturates 0.1g Low 1%

Sugar 0.3g Low 0%

Salt 0.02g Low 0%

% = an adult's reference intake

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Ingredients

5g/3oz wholemeal flour

65g/2 1/2oz gram flour

65g/2 1/2oz millet flour

3 tablespoons coriander leaves with stalks, chopped

2 tablespoons fenugreek leaves, chopped

1 teaspoon green chillies, crushed

1/2 teaspoon turmeric powder

1/2 teaspoon carom (ajwain) seeds

1/2 teaspoon asafoetida

1 teaspoon cumin seeds

1 teaspoon coriander powder

About 75-100ml/3-4fl oz warm water

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Theplas (Gujarati flatbreads)

Cook's tip

Nutritional Information

Tried this at home?

Ingredients

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