Ingredients
Scale
- 1 cup whole wheat flour/atta
- 1 cup gram flour/besan
- 1 cup chopped fresh fenugreek leaves
- 1 tsp cumin powder or whole cumin
- 1 tsp coriander powder
- 1/2 tsp turmeric
- 1 tsp red chili powder
- 1 tsp green chilli-ginger paste
- 2 tbsp oil
- 1 to 2 tbsp water or 1 to 2 tbsp curd/yogurt
- salt as required
- oil for frying
Instructions
- Mix all the ingredients except water.
- Start kneading without adding water first.
- The fenugreek leaves leave a lot of water.
- Just add 1 tbsp or 2 tbsp water if required.
- If the dough become sticky, then just add some more wheat flour.
- Keep the dough aside for 15-20 minutes covered with a kitchen towel.
- Now make medium sized balls from the dough.
- Roll each ball thinly into flat discs.
- Heat a frying pan or tava.
- Place the thepla on the pan.
- When one side is half cooked, flip it.
- Apply 1/2 or 1 tsp oil on the cooked side.
- Now again flip and apply 1/2 or 1 tsp oil on the other side.
- Flip again twice.
- Once the thepla is cooked as well as browned, remove from the pan.
- Make all the theplas this way.
- Stack them up and keep in a roti basket or covered in a kitchen napkin.
- Serve them with mango or lime pickles, or potato sabzi or you can just have them plain with Indian chai.
Notes
Instead of water you can also add yogurt for kneading the dough.
For frying instead of oil you can use ghee (clarified butter) if you want.
If you do not get fenugreek leaves, then also you can make these breads with spinach, amaranth or any other greens.
- Prep Time: 30 mins
- Cook Time: 30 mins