Ingredients
- Whole wheat flour: 1 cup
- Besan (gram flour): 2 tbsp
- Fresh methi (fenugreek) leaves: ½ cup, finely chopped
- Yogurt (low-fat): 2 tbsp
- Turmeric powder: ¼ tsp
- Red chili powder: ½ tsp (adjust to taste)
- Coriander powder: ½ tsp
- Cumin powder: ½ tsp
- Ginger-green chili paste: 1 tspSalt: To taste
- Water: As needed for kneading
- Oil: 1 tsp (for kneading and optional brushing)
Preparation
In a mixing bowl, combine whole wheat flour, besan, methi leaves, turmeric, red chili powder, coriander powder, cumin powder, ginger-green chili paste, and salt.
Add yogurt and mix well. Gradually add water to knead into a soft, pliable dough.
Add 1 tsp of oil while kneading to make the dough smooth. Cover and let it rest for 20 minutes.
Divide the dough into 8 equal portions and roll each portion into a ball.
Dust a rolling surface with whole wheat flour. Roll out each ball into a thin, round thepla (6–8 inches in diameter).
Heat a tawa or griddle on medium heat.
Place a rolled thepla on the hot tawa and cook for 30 seconds. Flip and cook the other side.
Flip again and press lightly with a spatula to ensure even cooking. Cook until light brown spots appear on both sides.
Optionally, brush with a tiny amount of oil for added softness.
Stack the cooked theplas in a clean kitchen towel to keep them warm. Serve with yogurt, pickle, or chutney.
Number of Servings: 4 servings (8 thin theplas, 2 per serving)
Notes
- Adjust the methi quantity based on your taste; too much can make theplas slightly bitter.
- Use minimal oil for cooking or skip entirely for a healthier version.
- Ensure the dough is soft; a stiff dough can make theplas hard.
