Ingredients
Wheat Flour – 2 cups
Besan – 2 tblsp
Fenugreek (Methi) leaves – 1/2 cup (finely chopped)
(You can also use other grated vegetables)
Carom Seeds (Ajwain) – 1/2 tsp
Turmeric Powder – 1/2 tsp
Red Chilly Powder – 1/2 tsp
Ginger/ Garlic Paste – 3 tsp
Green Chillies (finely chopped) – 1 tsp
Corriander Cumin Powder – 1 tsp
Corriander leaves (Cilantro) – 2 tblsp (finely chopped)
Curd – 1/4 cup
Baking Powder – 1/4 tsp
Sesame seeds – 1 tsp
Sugar – 1 tsp
Oil/ Malai – 2 tblsp
Salt – as needed
Method
1. Take all of the above ingredients in a large mixing bowl and mix it nicely.
2. Add required amount of warm water and knead it into a soft dough.
3. Let the dough rest for 15-20 minutes.
4. Divide the dough into lemon sized balls and roll into a circle similar to making chappttis.
5. Heat a griddle and roast the thepla just like rotis.
6. When small bubbles start appearing, flip the thepla.
7. Cook till both the sides are cooked, till you get brown spots on both the sides.
8. Transfer immediately to a hot pack to maintain its softness. Serve with curd, pickle or chutney.