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Thepla

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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.