Cumin and Coriander Gujarati Thepla

Method

1. Before kneading dough, mix cumin seeds and coriander powder into the gram flour and spices. 1: After cooking thepla, serve with a sprinkle of the spices over the top.
2. In a large bowl, combine gram flour, cumin seeds, coriander powder, turmeric, chili powder, sugar, garam masala, and salt.
3. Add water and oil, then knead the mixture into a soft dough. Cover and let rest for 10 minutes.
4. Divide the dough into small, equal-sized balls. Roll each ball into a flat round shape.
5. Heat a non-stick skillet over medium heat. Cook each thepla for 1-2 minutes on each side until golden brown and slightly puffed.
6. Once cooked, serve the thepla warm, either on its own or with a side of chutney or dal.