Methi Thepla

Flatbreads made with fenugreek leaves and whole wheat flour, perfect for breakfast or a snack.

Ingredients:

• Whole wheat flour, 2 cups

• Fresh fenugreek leaves (methi), 1 cup, finely chopped

• Gram flour (besan), 1/4 cup

• Yogurt, 1/2 cup

• Turmeric powder, 1/2 teaspoon

• Red chili powder, 1 teaspoon

• Coriander powder, 1 teaspoon

• Cumin seeds, 1 teaspoon

• Carom seeds (ajwain), 1/2 teaspoon

• Ginger paste, 1 teaspoon

• Green chili paste, 1 teaspoon

• Oil, 2 tablespoons (plus more for frying)

• Salt to taste

• Water, as needed

Instructions:

1. Prepare the Dough:

   • In a large mixing bowl, combine whole wheat flour, gram flour, chopped fenugreek leaves, turmeric powder, red chili powder, coriander powder, cumin seeds, carom seeds, ginger paste, green chili paste, oil, yogurt, and salt.

   • Mix well and gradually add water to form a smooth, firm dough. Knead for a few minutes until the dough is pliable.

   • Cover and let it rest for 15-20 minutes.

2. Shape and Roll:

   • Divide the dough into small, equal-sized balls.

   • Dust a rolling surface and rolling pin lightly with flour.

   • Flatten a dough ball and roll it into a thin, round thepla about 6 inches in diameter.

3. Cook the Thepla:

   • Heat a skillet or tawa over medium heat.

   • Place the rolled thepla on the hot skillet and cook for a minute until bubbles start forming.

   • Flip it over, apply a small amount of oil on top, and cook the other side for a minute.

   • Flip again, applying oil, and cook both sides until golden and crispy.

   • Repeat for the remaining dough balls.

4. Serving:

   • Serve hot with yogurt, pickle, or a cup of masala chai.