Thepla

Ingredients

• 2 cups whole wheat flour
• 1 cup fresh fenugreek leaves, chopped
• 2 tbsp yogurt
• 1 tsp ginger-green chilli paste
• 1/2 tsp turmeric
• 1/2 tsp red chilli powder
• 1 tsp sesame seeds
• 2 tbsp oil, salt, water

Method

1. Knead a soft dough with flour, methi leaves, yogurt, ginger-chilli paste, turmeric, chilli powder, sesame seeds, oil and salt, adding water as needed.
2. Rest the dough 15 minutes.
3. Divide into balls and roll each thin.
4. Cook on a hot tawa with a little oil until golden-brown spots appear on both sides.
5. Stack and serve with yogurt or pickle; theplas also keep soft for days, making them great for travel.