Methi Thepla

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •2 cups whole wheat flour
• •1 cup fresh fenugreek leaves, finely chopped
• •1/4 cup yogurt
• •1 tsp cumin seeds
• •1 tsp turmeric powder
• •1 tsp red chili powder
• •1/2 tsp garam masala
• •1/2 tsp salt
• •2 tbsp oil (for kneading)
• •Oil for cooking (as needed)
• •Water (as needed)

Instructions

1. 1

   In a large bowl, mix whole wheat flour, chopped fenugreek leaves, yogurt, cumin seeds, turmeric powder, red chili powder, garam masala, and salt.

2. 2

   Gradually add water and 2 tablespoons of oil to the dry ingredients, mixing until a soft dough forms.

3. 3

   Knead the dough for about 3-4 minutes until smooth. Cover it with a damp cloth and let it rest for 10 minutes.

4. 4

   Divide the rested dough into small balls (about the size of a golf ball).

5. 5

   On a lightly floured surface, roll out each ball into a flat circle, about 6-8 inches in diameter.

6. 6

   Preheat a skillet over medium heat. Once hot, place a rolled out thepla on the skillet.

7. 7

   Cook for about 1-2 minutes until small bubbles start to form, then flip it over and apply a little oil on top.

8. 8

   Cook for another 1-2 minutes until golden brown, flipping occasionally. Repeat with remaining dough balls.