Methi Thepla

  • 1 cup fenugreek leaves, tightly packed
  • 1 cup whole wheat flour
  • ¼ cup gram flour
  • ¼ cup pearl millet flour/bajra flour
  • ¼ cup sorghum flour/jowar flour
  • ½ inch ginger, 1 or 2 green chilies & 1 to 1.5 tsp ginger mixed into a paste
  • ½ tsp red chili powder
  • ½ tsp turmeric powder
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ¾ tsp salt or add as required
  • 1 tbsp oil
  • 4 to 5 tbsp yogurt/dahi or water for kneading or add as required
  • oil for roasting the theplas

Step One

Wash and finely chop a cupful of fresh Fenugreek leaves. Put to one side.

Step Two

Place the whole wheat flour, gram flour, pearl millet/bajra flour and sorghum flour/jowar flour in a mixing bowl. Add the paste of ginger and chili into the bowl along with the remaining spices and mix together well. Once mixed add in the yoghurt or water gradually until the mixture forms a dough.

Step Three

Take one of the balls of dough and sprinkle some flour on it. With a rolling pin flatten the ball into the round thepla about 5-6 inches in diameter. Place the thepla on a hot tawa or flat cooking plate, flipping over when one side is partly cooked. Spread oil on the partly cooked side and flip over again, spreading the second side with oil. Flip the thepla a couple more times until golden spots start to appear on each side and it is cooked evenly.

To Serve

Eat whilst warm with plain yogurt or a lemon or mango pickle.