Methi Thepla

Estimated — 3 ingredients not in food database (100% mass accounted for)

Contains: dairy·gluten

• Baking soda

  5 ml

• Cumin seeds

  5 ml

• Fenugreek leaves

  100 g

• Ghee

  5 ml

• Salt

  to taste

• Turmeric powder

  5 ml

• Water

  150 ml

• Whole wheat flour

  200 g

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Method

1. 1In a large bowl, combine 200 g whole wheat flour, 100 g fresh fenugreek leaves (methi), 1 tsp cumin seeds (jeera), 1/2 tsp baking soda, and 1/2 tsp turmeric powder.
2. 2Add 150 ml warm water gradually while mixing with your hands to form a soft, pliable dough. Knead for 5 minutes until smooth and elastic.
3. 3Cover the dough with a damp cloth and let it rest for 20 minutes.
4. 4Divide the dough into 6 equal portions and roll each into a ball.
5. 5On a lightly floured surface, roll each ball into a round, flat disc about 15 cm in diameter and 5 mm thick.
6. 6Heat a non-stick tawa or skillet over medium heat. Place one thepla on the tawa and cook for 2–3 minutes until small bubbles appear.
7. 7Flip and cook the other side for 2–3 minutes, pressing gently with a spatula to ensure even browning.
8. 8Drizzle 1 tsp ghee (or oil) on the cooked side and flip again to lightly toast. Remove from heat.
9. 9Repeat with remaining dough balls. Serve warm with a side of yogurt or chutney.