Thepla
Ingredients
- 2 cups whole wheat flour / atta
- 1/2 tsp kashmiri red chilli powder
- 1 tsp sesame seeds
- 1/4 tsp turmeric powder
- 1/2 tsp carom seeds
- 1 green chilli (chopped) omit to keep it mild
- 1 inch ginger (grated)
- 1 cup methi leaves / fenugreek leaves (picked & finely chopped)
- 1/2 cup yoghurt (optional but highly recommended) + more, omit for vegan replacing with 1 more tsp oil
- 1 1/2 cup lukewarm water (as required to knead dough)
- 3 tsp oil
- 5 tsp oil / ghee (for roasting)
- salt to taste
Instructions
- In a large mixing bowl take wheat flour.
- Add in chilli powder, turmeric, sesame seeds, carom seeds and salt, mix to combine.
- Add 2 tsp oil and mix it in.
- Now add finely chopped methi leaves, add green chili and ginger, give a rough mix making sure the spices are combined well.
- Mix in the yogurt and combine the dough well.
- Add water in bits and knead the dough saving about ¼ using only if required.
- Knead the dough to smooth and soft texture dough add 1 tsp of oil and knead the dough for 5 more minutes.
- Allow to rest for 20 mins.
- Divide the dough in half roll into a log & pinch a medium sized ball of dough. Roughly 10 portions, roll and flatten it.
- Dust with some wheat flour & roll it in a thin circle about 5mm.
- Heat a frying pan frying pan place the rolled thepla and cook for 30-45 sec till tiny bubbles start to appear on the surface, flip and brush some oil on it 1/2 tsp and press gently with a spatula.
- Flip & brush little more oil, cook for 30 seconds, flipping 1 last time & cooking till you don’t see any more raw spots about 20 seconds.
- Transfer to a plate and keep warm till you complete the rest.
- Serve hot methi thepla with yogurt and Pickle Me Mango Pickle although it will be just as delicious with the lemon pickle or mango chutney.
Notes
*Methi is a bitter leafy green available at most Indian stores in their veggie section. Omit to make masala theplas.
