Entree: India – Chhattisgarh – ठेठरी ➤ Thethri (Savory spiced deep-fried crisp made from wheat and gram flours)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 20 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (250 g) all-purpose flour (maida)
- 1 cup (92 g) gram flour (besan)
- 1/2 cup (75 g) semolina (sooji/rava)
- 1 tsp (5 g) ajwain (carom seeds)
- 1 tsp (5 g) cumin seeds
- 1 tsp (5 g) crushed black pepper
- 1 tsp (5 g) red chili powder, or to taste
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 ml) hot oil or ghee (for dough)
- 3/4 to 1 cup (180–240 ml) water, warm, to form a firm dough
- Vegetable oil for deep frying (enough for a 2–3 inch (5–7 cm) deep pan)

Show original ingredient measurements

- 2 cups (250 g) all-purpose flour (maida)
- 1 cup (92 g) gram flour (besan)
- 1/2 cup (75 g) semolina (sooji/rava)
- 1 tsp (5 g) ajwain (carom seeds)
- 1 tsp (5 g) cumin seeds
- 1 tsp (5 g) crushed black pepper
- 1 tsp (5 g) red chili powder, or to taste
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 ml) hot oil or ghee (for dough)
- 3/4 to 1 cup (180–240 ml) water, warm, to form a firm dough
- Vegetable oil for deep frying (enough for a 2–3 inch / 5–7 cm deep pan)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine all-purpose flour, gram flour, semolina, ajwain, cumin seeds, crushed pepper, red chili powder, and salt. Mix dry ingredients uniformly.
2. Add 2 tablespoons (30 ml) hot oil or ghee to the dry mix and rub into the flours until crumbly. Gradually add warm water and knead to form a firm, non-sticky dough. Cover and let rest for 15–20 minutes.
3. Divide dough into 12 equal portions. On a lightly floured surface, roll each portion into a very thin disc about 5–6 inches (12–15 cm) across; thinner discs fry crisper. Prick discs lightly with a fork to prevent bubbling.
4. Heat oil in a deep frying pan to medium-high (about 350°F / 175°C). Fry discs one or two at a time, flipping as needed, until evenly golden and crisp, about 1–2 minutes per side. Remove to a paper towel-lined rack to drain.
5. Let thethri cool completely to room temperature; they become crisper as they cool. Store in an airtight container for several days.
6. Serve warm or at room temperature with spicy chutney, pickles, or a lentil curry. For a fuller entree-style plate, pair with a hearty dal and raw onion salad.

1. In a large bowl combine all-purpose flour, gram flour, semolina, ajwain, cumin seeds, crushed pepper, red chili powder, and salt. Mix dry ingredients uniformly.
2. Add 2 tablespoons hot oil or ghee to the dry mix and rub into the flours until crumbly. Gradually add warm water and knead to form a firm, non-sticky dough. Cover and let rest for 15–20 minutes.
3. Divide dough into 12 equal portions. On a lightly floured surface, roll each portion into a very thin disc about 5–6 inches (12–15 cm) across; thinner discs fry crisper. Prick discs lightly with a fork to prevent bubbling.
4. Heat oil in a deep frying pan to medium-high (about 350°F / 175°C). Fry discs one or two at a time, flipping as needed, until evenly golden and crisp, about 1–2 minutes per side. Remove to a paper towel-lined rack to drain.
5. Let thethri cool completely to room temperature; they become crisper as they cool. Store in an airtight container for several days.
6. Serve warm or at room temperature with spicy chutney, pickles, or a lentil curry. For a fuller entree-style plate, pair with a hearty dal and raw onion salad.